Sticky Rice Dumplings Recipe
Sticky rice dumplings are common throughout Southeast Asia. This savory Thai recipe features a healthy chicken and shiitake mushroom filling.
- Serves: 6 persons
- 1(16-ounce) package fresh or frozen banana leaves, thaw frozen for at least 1 hour
- 2cups prepared sticky rice
- 2boneless chicken breasts, cut into bite-size pieces
- 1teaspoon cornstarch
- 3tablespoons soy sauce
- 1cup fresh shiitake mushrooms, diced
- 2thumb-sized pieces of ginger, 1 grated, 1 cut into matchsticks
- ¼cup white wine, or sherry
- 1tablespoon fish sauce
- 1tablespoon brown sugar, packed
- 1tablespoon lime juice
- 1teaspoon dark soy sauce
- 1tablespoon oyster sauce
- 1tablespoon oil, for stir-frying
Step 1Gather the ingredients.
Step 2Mix 1 teaspoon cornstarch with 3 tablespoons soy sauce until cornstarch dissolves.
Step 3Pour over chopped chicken breasts in a small mixing bowl. Stir well and set aside.
Step 4Place a wok or large frying pan over medium-high heat. Add 1 tablespoon oil and swirl around, then add the ginger and stir-fry 30 seconds.
Step 5Next, add the chicken.
Step 6As you stir-fry, add 1 tablespoon white wine or stock whenever the wok/pan becomes dry.
Step 7After about 2 minutes (or when chicken is cooked), add the mushrooms and stir-fry another 1 to 2 minutes, or until mushrooms have softened.
Step 8Make the stir-fry sauce: combine fish sauce, brown sugar, 1 piece grated peeled ginger, lime juice, dark soy sauce, and oyster sauce
Step 9Add the stir-fry sauce to the wok and turn the heat down to low while you stir it in. Do a taste-test and adjust seasoning as needed. Switch off the heat and set aside to cool.
Step 10Unfold banana leaves. Using scissors, cut one large rectangular piece (approximately 1 foot by 1 1/2 feet). Then cut a smaller piece to go inside (approximately 8- to 10-inch rectangle). The smaller piece is like a lining (banana leaves are naturally porous).
Step 11Bring out the prepared sticky rice. Scoop out enough rice to make a square patty in the center of the 2 banana leaves (the patty should be about 4" square or slightly larger, and about 1/2" thick).
Step 12Now place about 1 heaping tablespoon of the chicken stir-fry filling (or slightly more) over the rice.
Step 13Take another scoop of sticky rice and cover the filling so that it's almost like a sandwich. Sticky rice is easy to work with―if you find there are places where the filling is left uncovered, simply patch these areas with a little more sticky rice.
Step 14Now fold down the top of the banana leaf rectangle over the sticky rice. Holding this in place, bring up the bottom of the rectangle then fold over the sides. Think of wrapping a present or parcel. Use a toothpick, satay stick or some baker's twine to secure your banana leaf packets.
Step 15When ready to eat, heat them up in the oven 15 minutes at 350 F, or you can also microwave or steam them.
Step 16Eat the dumplings out of the banana leaves (the leaf lends the dumpling a delicate, unique fragrance and flavor).