Sticky Rice Dumpling Recipe

step 1

• STEP 1.Soak 8 pieces of shiitake mushroom for 1 hour. Squeeze well to strain the excess water. Cut into slices.

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• STEP 2.Soak ⅓ cup of dried shrimp for 1 hour. Drain the shrimp and dry with a paper towel. Chop and mince the shrimp.

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• STEP 3.Slice 2 pieces cantonese sausage into thin slices.

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• STEP 4.Soak 6 lotus leaves for upto 40 minutes, until soft and pliable.

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• STEP 5.Remove the skin from 3 boneless chicken thighs and cut into bite size pieces.

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• STEP 6.1 in a bowl add 3 boneless chicken thighs cut into bite size pieces, and add 1 tsp dark soy sauce, 1 tbsp oyster sauce, white pepper powder. Mix well . Let it marinate for 30 minutes.

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• STEP 7.1 wash 2 ½ cups of glutinous rice several times until the water runs clear. Place it in a rice cooker and add 3 cups of water to it. Set the rice cooker setting to ‘rice’ and switch it on.

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• STEP 8.3 in a wok add 1 tsp oil and heat the wok, add 2 pieces sausage cut into thin slices and saute for 3 minutes. The sausage will release oil into the pan and the white part of the sausage will become translucent.

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• STEP 9.4 then add ⅓ cup minced shrimp. Saute on medium heat, till the umami aromas are released. The edge of the pieces of shrimp will start bubbling which is an indication to take them out of the pan. Transfer sausage and shrimp to a bowl.

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• STEP 10.5 add a little more oil to the same wok, add 1 tbsp chopped garlic and stir. Then add the cut pieces of chicken. Saute for 3 minutes on medium heat till the chicken is almost cooked.

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• STEP 11.6 then add the chopped mushroom and add 1 cup of the water that the mushroom was soaked in.

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• STEP 12.7 to this add 1 tbsp chinese cooking wine, 1 ½ tbsp light soy sauce, 1 tbsp oyster sauce, ½ tsp five spice powder, 1 tsp dark soy sauce for colour and mix well.

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• STEP 13.8 add cornstarch water to thicken the sauce and mix. Taste to check for salt. It should be saltier than usual. Using a sieve, separate the sauce form the chicken and mushroom.

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• STEP 14.9 once the rice is ready, put it into a large mixing bowl. Add the sauce from the chicken and mushroom and mix it until no white rice is visible. The sauce should be a little saliter as no seasoning was added to the rice.

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• STEP 15.10 take ½ cup of this rice and place it on the lotus leaf. Flatten it in a rectangle shape like a bed. Then add chicken, mushroom, sausage and shrimp on top of the rice. Add another layer of rice on top of that.

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• STEP 16.11 then fold to wrap the rice like a parcel. Fold one flap over the rice and then fold in the left and right flaps over each other on top of the first flap. Then fold and roll the parcel of rice over till the end of the leaf.

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• STEP 17.12 sticky rice dumpling in lotus leaf is ready.