Sticky Rice Dumplings
Discover the enchanting world of Sticky Rice Dumplings – a fusion of nutty glutinous rice, savory fillings, and aromatic banana leaves. Elevate your culinary prowess with this traditional Asian delicacy that delights all senses. Perfect for gatherings or a personal indulgence.
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.