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Chinese Sticky Rice Dumplings

An authentic Chinese sticky rice dumpling recipe that can be easily made in a frying pan, even without a steamer. The glutinous rice is infused with the rich flavors of pork belly, shrimp, and vegetables, offering a wonderfully chewy texture. Perfect for Children's Day, everyday bento boxes, or make-ahead meals. The savory aroma of sesame oil is sure to whet your appetite.

Steps

Wash 2 cups of glutinous rice and soak in water for 1 hour.
🕒 00:37
Drain the soaked glutinous rice in a colander and let it sit for 30 minutes to drain thoroughly.
🕒 00:43
Cut 100g of pork belly into 5mm to 1cm cubes.
🕒 00:49
Remove the devein from 50g of peeled shrimp if present.
🕒 00:54
Peel and dice 30g of carrot into 5mm cubes.
🕒 01:01
Dice 60g of boiled bamboo shoots into 5mm cubes.
🕒 01:07
Soak 3 dried shiitake mushrooms in 200ml of water, squeeze out the excess water, and dice into 5mm cubes.
🕒 01:14
In a bowl, combine 200ml of shiitake mushroom soaking liquid, 2 tbsp of soy sauce, 3 tbsp of cooking sake (rice wine), 1/2 tbsp of oyster sauce, and 100ml of water to make the simmering liquid.
🕒 01:34
Heat 2 tsp of sesame oil in a frying pan. Add the diced pork belly and stir-fry until it changes color.
🕒 01:54
Once the pork changes color, add the shrimp, carrot, bamboo shoots, and shiitake mushrooms and stir-fry together.
🕒 02:14
Season the mixture with a pinch of salt and pepper.
🕒 02:26
Add the drained glutinous rice to the stir-fried ingredients. Drizzle with another 1 tsp of sesame oil and mix well to coat the rice grains with oil.
🕒 02:32
Once the oil is evenly distributed, add the prepared simmering liquid and mix.
🕒 02:50
Bring the liquid to a boil, then cover with a lid and simmer over medium-low heat until the liquid is absorbed.
🕒 02:59
Once the liquid is gone, turn off the heat and mix in 30g of edamame.
🕒 03:12
Transfer the mixture to a tray and let it cool down to room temperature.
🕒 03:21
Cut parchment paper into strips approximately 30cm wide and 40cm long.
🕒 03:39
Fold the cut parchment paper into thirds, creating creases to divide it into 10cm wide sections.
🕒 03:56
On one end of the 40cm x 10cm parchment paper, fold over about 1cm.
🕒 04:02
Fold the creased section into thirds again, and then fold it back to create a pocket. (This is the key tip!) This substitutes for bamboo leaves, making it easy to wrap.
🕒 04:12
Fill the pocket-shaped parchment paper with the cooled glutinous rice mixture.
🕒 04:27
Once filled, fold the parchment paper over to enclose the rice and tuck in the ends.
🕒 04:38
Optionally, place a quail egg (boiled) inside the dumpling while wrapping.
🕒 04:56
Line a frying pan with a large piece of parchment paper and arrange the wrapped dumplings on top.
🕒 05:06
Pour 200ml of water between the frying pan and the parchment paper.
🕒 05:16
Cover with a lid and steam over medium heat for 10 minutes.
🕒 05:28
After 10 minutes of steaming, they are done. Be careful as they are hot. Serve on a plate.
🕒 05:52