This is a followup to an earlier post on meat dumplings :
Here's the nostalgic alkaline, chewy, soft and sticky glutinous rice dumpling with mung bean filling, drizzled with brown or yellow syrup. In Hakka, it's called "gun shui joong". A good dumpling is uniformly soft in texture. This demands meticulous sorting of random long grain rice from the glutinuous rice before mixing the ingredients and cooking them.