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.
Ingredients
Main Ingredients (15-16 dumplings)
- Glutinous Rice 2 cups (approx. 300g)
- Pork Belly 100g
- Peeled Shrimp 50g
- Carrot 30g
- Boiled Bamboo Shoots 60g
- Dried Shiitake Mushrooms 3 pcs
- Edamame (shelled) 30g
- Quail Eggs (boiled) Optional
Seasonings
- Sesame Oil 3 tsp
- Salt and Pepper (to taste)
- [A] Shiitake Mushroom Soaking Liquid 200ml
- [A] Soy Sauce 2 tbsp
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Oyster Sauce 1/2 tbsp
Steps
- Wash 2 cups of glutinous rice and soak in water for 1 hour.
- Drain the soaked glutinous rice in a colander and let it sit for 30 minutes to drain thoroughly.
- Cut 100g of pork belly into 5mm to 1cm cubes.
- Remove the devein from 50g of peeled shrimp if present.
- Peel and dice 30g of carrot into 5mm cubes.
- Dice 60g of boiled bamboo shoots into 5mm cubes.
- Soak 3 dried shiitake mushrooms in 200ml of water, squeeze out the excess water, and dice into 5mm cubes.
- 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.
- Heat 2 tsp of sesame oil in a frying pan. Add the diced pork belly and stir-fry until it changes color.
- Once the pork changes color, add the shrimp, carrot, bamboo shoots, and shiitake mushrooms and stir-fry together.
- Season the mixture with a pinch of salt and pepper.
- 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.
- Once the oil is evenly distributed, add the prepared simmering liquid and mix.
- Bring the liquid to a boil, then cover with a lid and simmer over medium-low heat until the liquid is absorbed.
- Once the liquid is gone, turn off the heat and mix in 30g of edamame.
- Transfer the mixture to a tray and let it cool down to room temperature.
- Cut parchment paper into strips approximately 30cm wide and 40cm long.
- Fold the cut parchment paper into thirds, creating creases to divide it into 10cm wide sections.
- On one end of the 40cm x 10cm parchment paper, fold over about 1cm.
- 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.
- Fill the pocket-shaped parchment paper with the cooled glutinous rice mixture.
- Once filled, fold the parchment paper over to enclose the rice and tuck in the ends.
- Optionally, place a quail egg (boiled) inside the dumpling while wrapping.
- Line a frying pan with a large piece of parchment paper and arrange the wrapped dumplings on top.
- Pour 200ml of water between the frying pan and the parchment paper.
- Cover with a lid and steam over medium heat for 10 minutes.
- After 10 minutes of steaming, they are done. Be careful as they are hot. Serve on a plate.
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