Try to do some Chinese-English translations: 老醬油dark soy sauce, 生醬油light soy sauce. 糯米is known as sweet rice, sticky rice, or glutinous rice.
綠豆 mung bean
五花肉 pork belly
1Soak mung bean in water overnight.
2Soak rice in water overnight.
3Boil the bamboo leaves in water for ten minutes. Leave overnight. Rinse the leaves to eliminate any dirt or pesticides.
4Add almost all of both of the dark and light soy sauce to the rice after draining it. Let it soak for an hour.
5Dice the ginger and mix with the soy sauce, rice wine to the pork belly slices. Slice the mushrooms and the Chinese sausage.
6Cut the last two inches from the base of each of the bamboo leaves.
7Arrange to of the cut bamboo leaves such that the ends face outwards.
8Fold the bamboo leaves to form a cone. Add two spoons of rice and one spoon of mung bean.
9Add some pork, mushroom, sausage, egg. Add more rice and mung bean to the top.
10Fold the leaves over the base, making sure that the leaves overlap the sides of the base. Fold the hangovers to either side. Tie with cotton twine.
11Put the dumplings in a pot of boiling water. Make sure to first place the dumplings on a steamer tray, so as to avoid the dumplings touching the pot.
12Cook over medium heat for about two hours. Serve immediately.