These savory Thai sticky rice dumplings are made of glutinous rice with tofu-chickpeas-mushroom filling, wrapped with banana leaves then steamed to deliciousness! They are easy to make, great to eat for any meal and vegetarian-friendly!
Try my other rice-inspired recipes: Thai Saffron Coconut Rice, Pineapple Thai Fried Rice, and Mango Sticky Rice. Give them a whirl and experience the flavors of Thailand!
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What is Thai Sticky Rice Dumplings?
Sticky rice is one of the staple foods of Thai cuisine. It is a type of glutinous rice that is being steamed and served as a main course, side dish, snack, and a main ingredient in many Thai desserts.
In Thai, it is called “khao neow”, which literally means “rice sticky”. It originated in the northern and northeastern regions (referred to as Isan or Isaan) of Thailand where it is widely grown and consumed for almost every meal and even for snacks.
Traditionally, sticky rice is steamed in a bamboo steamer then transferred into a sticky rice bamboo basket called “kradib khao neow”, that keeps the rice soft and fluffy throughout the day.
Nowadays, there are many ways to serve this sticky rice. In this Thai recipe, inspired by Chinese’ Zongzi (sticky rice dumplings), it is stuffed in the banana leaves with a savory tofu, chickpeas and mushroom filling then wrapped and tied using a butcher’s twine, and cooked in a salted boiling water making it into a delicious vegetarian Thai sticky rice dumplings!
Health Benefits of Sticky (Glutinous) Rice
- Digestive health: Glutinous rice contains dietary fiber that aids in promoting healthy digestion by regulating bowel movements and preventing constipation.
- Energy boost: Its high carbohydrate content provides a quick and sustained energy source, making it ideal for athletes and individuals engaged in physical activities.
- Gluten-free alternative: Unlike its name suggests, glutinous rice is actually gluten-free, making it a suitable choice for individuals with gluten sensitivities or celiac disease.
Tips and Procedures
Preparation:
- If banana leaves are not available, use lotus leaves, corn husks, bamboo leaves or parchment paper.
- It is best to soak the sticky rice overnight. Alternatively, it can be soaked for at least 4 – 5 hours and to save more time, cook the glutinous rice in the pressure cooker without the need of soaking for hours or overnight.
- For best results, use a bamboo steamer to steam the sticky rice.
- Sticky rice dumplings can either be steamed, barbecued, or baked in the oven.
Ingredient Modification:
- Add lime juice if the dish is too salty. If it’s too sour, just add sugar.
Storage:
- Place the left over sticky rice dumplings in the freezer which is good for 6 months.
- To reheat, put the frozen sticky rice straight to a steamer with boiling water and steam on high heat for about 10 minutes, or place them in a microwave on high for 1 minute or until heated through.
Ingredients
- glutinous rice
- light soy sauce
- ground white pepper
- dark soy sauce
- black rice vinegar
- ground ginger
- brown sugar
- canola oil
- tofu
- shiitake mushroom
- chickpeas
- Chinese five-spice powder
- salt and pepper
Materials
- banana leaves
- cooking twine
Instructions
In a bowl, season the glutinous rice with light soy sauce and white pepper. Set aside:
In a small bowl, combine dark soy sauce, black rice vinegar, ground ginger and brown sugar. Set aside:
Meanwhile, add oil in a heated pan or wok:
Fry the tofu until lightly golden:
Add the shiitake mushrooms and chickpeas; cook for another 3 minutes on medium-high heat:
Sprinkle the Chinese five-spice powder and mix until thoroughly combined. Then, pour in the prepared sauce. Let it simmer until reduced and thickened:
Transfer to a bowl to cool slightly:
To assemble, form the banana leaf into a cone shape:
Place a tablespoon of glutinous rice at the bottom:
Followed by the filling:
Then top it with the rice to make it level:
Fold the ends of the leaf towards the center:
Tie with a butcher’s twine but not too tight, just enough to hold the shape of the dumplings:
Cook the dumplings in salted boiling water for 30 minutes:
Hang the dumplings to dry and cool before serving:
Tadaaah! This savory Thai sticky rice dumplings can be served with a salad or stir-fry vegetables, or just with any other Thai food to your liking. Enjoy!
Frequently Asked Questions
This sticky rice dumpling version tastes savory because of its ingredients but there is a sweet version, too.
Yes! It can also be cooked in a pressure cooker which saves more time to cook.
In China, zongzi (sticky rice dumplings) are traditionally eaten during Dragon Boat Festival which falls on the fifth day of the fifth month of the Chinese lunar calendar. In the International calendar, it falls each year on a day in late-May to mid-June. It was first used in ceremonies to worship ancestors and gods then became an iconic food for the said festival.
Sticky Rice Dumplings
Ingredients
- 16 ounces glutinous rice soaked for 24 hours and drained
- 1 tablespoon light soy sauce
- ¼ teaspoon ground white pepper
- 2 tablespoons canola oil
- 8 ounces shiitake mushroom sliced
- 4 ounces chickpeas
- 2 ounces tofu diced
- 3 tablespoons dark soy sauce
- 1 tablespoon black rice vinegar
- ¼ teaspoon chinese five-spice powder
- salt and pepper to taste
- ¼ teaspoon brown sugar
- ½ teaspoon ground ginger
- 8 banana leaves
- cooking twine
Instructions
- In a bowl, season the glutinous rice with light soy sauce and white pepper. Set aside.
- In a small bowl, combine dark soy sauce, black rice vinegar, brown sugar, and ginger. Set aside.
- Meanwhile, add oil in a heated pan or wok.
- Fry the tofu until lightly golden.
- Add the shiitake mushrooms and chickpeas; cooked for another 3 minutes on medium-high heat.
- Sprinkle the Chinese five-spice powder and mix until thoroughly combined.
- Pour in the prepared sauce.
- Let it simmer until reduced and thickened.
- Transfer to a bowl to cool slightly.
- To assemble, form the banana leaf into a cone shape.
- Place a tablespoon of glutinous rice at the bottom, followed by the filling, and then top it with the rice to make it level.
- Fold the ends of the leaf towards the center.
- Tie with a butcher’s twine but not too tight, just enough to hold the shape of the dumplings.
- Cook the dumplings in salted boiling water for 30 minutes.
- Hang the dumplings to dry and cool before serving.
