RICE DUMPLING RECIPE RECIPES

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YAN'S SWEET RICE DUMPLINGS RECIPE - FOOD.COM



Yan's Sweet Rice Dumplings Recipe - Food.com image

Glutinous or "sweet rice" has a texture unlike other rices. When ground into a flour and mixed with water, it makes an elastic dough that can be used to wrap other foods for frying, poaching, or steaming. Here it surrounds a nugget of sweetened peanut butter and the dumplings are served in a peanut based sauce. Recipe is from a Martin Yan cookbook. Sounds delicious, doesn't it?

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 24 dumplings

Number Of Ingredients 9

1/4 cup chunky peanut butter
2 tablespoons unsalted peanuts, chopped
2 tablespoons packed brown sugar
1 1/2 cups glutinous-rice flour
1/3 cup boiling water
5 tablespoons cold water
2/3 cup water
1/2 cup chunky peanut butter
2 tablespoons packed brown sugar

Steps:

  • Combine filling in a bowl. Mix well and set aside.
  • Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
  • Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
  • On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
  • Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
  • To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
  • Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
  • Cooking:.
  • In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
  • Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
  • Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.

Nutrition Facts : Calories 96.8, FatContent 4.6, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 40.4, CarbohydrateContent 12.1, FiberContent 0.9, SugarContent 2.9, ProteinContent 2.6

CHICKEN STICKY RICE DUMPLINGS RECIPE | SIDECHEF



Chicken Sticky Rice Dumplings Recipe | SideChef image

This Chicken Sticky Rice Dumplings recipe features a healthier version of sticky rice dumplings as chicken is used instead of pork. However, the taste is not at all compromised as the chicken meat is sealed with the marinate and seared to perfection before wrapping.

Provided by Huang Kitchen

Categories     Healthy    Nut-Free    Dairy-Free    Overnight    Advanced    Holidays    Fridge    Stove    Peanut-Free    Tree Nut-Free    Classic    Tomato-Free

Total Time 16200S

Yield 4

Number Of Ingredients 24

80 piece Bamboo Leaf
2 kilogram Glutinous Rice
250 gram Black Eyed Peas
1 teaspoon Alkaline Water
1.5 kilogram Boneless, Skinless Chicken Thigh
100 gram Dried Shiitake Mushroom
100 gram Dried Shrimp
100 gram Dried Chestnuts
300 gram Split Mung Beans
20 Salted Duck Egg
6 clove Garlic
2 tablespoon Granulated Sugar
4 teaspoon Salt
2 teaspoon Chinese Five Spice Powder
2 tablespoon Light Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Oyster Sauce
2 tablespoon Dark Soy Sauce
1 tablespoon Corn Starch
1 Cinnamon Stick
2 Star Anise
2 teaspoon Ground Black Pepper
1 teaspoon Ground White Pepper
to taste Oil

Steps:

  • First, prepare to marinade the Boneless, Skinless Chicken Thigh (1.5 kilogram). Cut the chicken thigh into chunks, about 3 centimeters in size.
  • Make the marinade. Mix Chinese Five Spice Powder (2 teaspoon), Corn Starch (1 tablespoon), Granulated Sugar (2 tablespoon), Light Soy Sauce (2 tablespoon), Dark Soy Sauce (2 tablespoon), Oyster Sauce (1 tablespoon), Salt (1 teaspoon), Cinnamon Stick (1), Star Anise (2) and Ground White Pepper (1 teaspoon).
  • Mix with marinade and refrigerate for at least 1 hour or preferably overnight.
  • Then heat up oil in a wok and briefly fry the marinated chicken with chopped Garlic (6 clove) until they brown lightly.
  • Remove from wok and place in a bowl or casserole and set aside while we prepare the other fillings.
  • Crack the Salted Duck Egg (20) and remove the egg white. Gently rinse each yolk under the water to completely remove all the white. Then cut the Salted Duck Egg Yolk in halves and set aside in a bowl.
  • Rinse and soaked Dried Shrimp (100 gram) for about 30 minutes.
  • Drain well and fry in Oil (to taste) until golden brown. Place in a bowl and set aside.
  • Then rinse and soak Dried Shiitake Mushroom (100 gram) till softened.
  • Drain well and saute the mushrooms till aromatic and brown slightly. Remove from wok and place in a bowl.
  • Soak the Dried Chestnuts (100 gram) in cold water, preferably overnight.
  • Then boil the dried chestnuts for about 20 minutes or until softened.
  • In the same wok, fry the chestnuts until they brown slightly. Remove from wok and place in a bowl.
  • Next, rinse and add Split Mung Beans (300 gram) into Alkaline Water (1 teaspoon). Soaked in water for at least 3 hours.
  • Drain well and mix well with the Ground Black Pepper (1 teaspoon) and Salt (1 teaspoon).
  • Stir fry the split mung beans with chopped garlic until aromatic. Place in a bowl and set aside.
  • Next, rinse and soaked Black Eyed Peas (250 gram) for at least 30 minutes.
  • Drain and mix well with the Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon).
  • In the wok with oil, stir fry the black eyed peas with chopped garlic until aromatic, place in a bowl and set aside.
  • Wash and rinse the Glutinous Rice (2 kilogram) until water runs clear. Then soak in water for 1 hour.
  • Drain well before adding the seasonings into the glutinous rice and mix till evenly combined.
  • Then, using the same wok, fried chopped garlic till fragrant. Add the seasoned glutinous rice and stir fry for 2 minutes. Stir in the black-eyed peas and adjust to taste.
  • Transfer to a casserole and set aside.
  • Soak bamboo leaves one day ahead or overnight until softened. First bring a large pot or wok of water to a boil. Add Sesame Oil (1 tablespoon) into the water.
  • Carefully place the Bamboo Leaf (80 piece) into the wok. Make sure the water covers all the leaves and cook over high heat for about 15 minutes, just to soften the bamboo leaves.
  • Also, boil briefly the grass strands used for tying the wrapped sticky rice dumplings.
  • Remove the bamboo leaves from the wok to cool. Untie the bamboo leaves and use a clean cloth to wipe both sides of each bamboo leaf.
  • Then snip off both stray ends of each of the bamboo leaves.
  • Gently place the cleaned bamboo leaves and grass strings in a large container of cold water. Leave the bamboo leaves to soak in the cold water overnight. And we're ready to wrap the dumplings!
  • To wrap dumplings, layer two bamboo leaves in opposite directions, the tail end of one lining up with the top end of the other, with the smooth sides up and form a cone.
  • Then add in 1 heaped tablespoon of fried glutinous rice mixture. Fill about 1/3 of the cone with the glutinous rice mixture. Press down firmly with a spoon.
  • Next, add a piece each of chicken, mushroom, chestnut and salted duck egg yolk. Also, add 1 teaspoon of dried shrimp and 1 tablespoon of split mung beans.
  • Top the fillings with more glutinous rice mixture, till the brim of the cone. Press down firmly again with a spoon.
  • Next, fold the leaves over to cover the open top of the rice dumpling completely. Make sure you press the tip of the rice dumpling so that the end is pointed. Then fold the leaves over the edges of the cone in a triangular shape.
  • At the top of the triangle (base end of the leaves), fold over the ends either to the right or left, making sure the rice dumpling is firmly wrapped.
  • Tie the rice dumpling firmly in the middle with grass strings by using a downward pulling motion.
  • Tie the dumpling with the grass strand twice, each time with an easy knot to ensure no loose ends.
  • Snip off excess bamboo leaves and strings. And we're ready to cook the sticky rice dumplings.
  • First, boil water in a large pot. Add in Salt (1 teaspoon).
  • When water comes to a boil again, gently lower the sticky rice dumplings into the water making sure they are fully submerged.
  • Cover the pot with lid and cook the sticky rice dumplings over medium-high heat till cooked. If using pressure cooker, it will take about 1 hour. If using normal pot, the cooking process is about 2 to 3 hours, depending on the size of the rice dumplings.
  • Always check for doneness once the rice dumplings are cooked. To check if they are cooked through, unwrap one of the dumplings in the pot, check for doneness and taste it before removing the rest of dumplings from the pot.
  • Once the rice dumplings are cooked, remove from pot and hang them up to drain off excess water and to cool down. And we're done!
  • Once the sticky rice dumpling has cooled slightly, unwrap and enjoy!

Nutrition Facts : Calories 902 calories, ProteinContent 51.3 g, FatContent 15.4 g, CarbohydrateContent 138.7 g, FiberContent 9.5 g, SodiumContent 1671.6 mg, SaturatedFatContent 4.3 g, SugarContent 4.0 g, TransFatContent 0 g, CholesterolContent 469.7 mg, UnsaturatedFatContent 0.8 g

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