5. To assemble the dumplings, stack 2 of the bamboo leaves on top of each other, with stems facing the same way. Twist leaves to form a wide-mouthed cone in the center of the leaves with stem and pointy tip ends fl aring out to the sides. Holding cone in one hand, drop a chestnut into bottom of cone with the other hand to block any rice from falling out. Stuff cone with 1 tbsp. of the rice, then about 2 tbsp. of the pork mixture, then with another spoonful of the rice (B), in that order. Cover fi lling by folding broad part of the pointy-tip end of leaves over the rice, pressing fi lling into cone, and then doubling the leaves back and forth on themselves, accordion-fold style, until filling is completely enclosed. Lay packet down on a clean surface with cone tip facing up toward you. Fold in edges of protruding stem end near wide opening of cone. Fold cone over and away from you, wrapping wide end of cone with leaves, to form a triangle. Fold remaining stem ends of leaves around triangle, forming a tight seal, then wrap kitchen twine around dumpling several times to securely shut them; then tie a knot to close. Repeat process with remaining leaves, chestnuts, rice, and pork mixture to make about 24 dumplings in all.