‚PRinse the rice and drain. Soak it in plenty of water for at least 3 - 4 hours (preferably 7 - 8 hours). ‚QCut the ham into 2cm-cubic pieces. ‚RHard boil the quail eggs and remove the shells. ‚SCut the bamboo shoot into 1.5cm-cubic pieces. ‚TSteep the dried shiitake mushrooms in water. Save the water. Remove the stems and cut into 1.5cm-cubic pieces. ‚USoak the dried shrimp in tepid water for 20 minutes to steep them. Save the water. Shell the shrimp. ‚VRemove the shells from the chestnuts. ‚WMince the Welsh onion. ‚XTake 1 tablespoon each from the water used for steeping the dried shiitake mushrooms and the water used for steeping the dried shrimp and combine in a bowl. Add the sake and soy sauce to make the marinade. Marinate the ingredients prepared in 2 - 6 for approximately 15 minutes.

‚PMelt the lard in a heated wok, and fry the Welsh onion. When you smell the aroma, add the drained rice and fry it over medium heat. ‚QWhen the rice discolors, add the stock and the strained marinade. Cook until almost all the moisture evaporates. Keep stirring from the bottom of the wok while cooking. ‚RPlace 1/4 of the rice and some of each ingredient on each sheet of aluminum foil. Wrap the dumplings tightly in the way you prefer. ‚SPlace the dumplings in an already well-steaming steamer and steam for 30 minutes over high heat.