Super Easy Sticky Rice Dumplings (Includes Dumpling Skin Recipe)

The children especially love to eat steamed sticky rice dumplings. Every time they buy it outside, they’ll say, 'Mom, will you make it for me? I want to eat enough!' Actually, they want to eat a whole lot. Outside, they always need ten dumplings just for the two of them to have one meal. So, Mom had to take matters into her own hands.

But I’m a lazy mom, and these steamed sticky rice dumplings are a super quick and easy version!

Ingredients list

I use a glutinous rice wrapper, which makes the steamed sticky rice dumpling skin softer. Flour, add cold water, add salt, knead into a smooth dough, cover with a damp cloth, and then start preparing the filling.

The usual method for making steamed sticky rice dumplings is to soak glutinous rice overnight, then mix it with sautéed ingredients, and then wrap it in a muslin cloth to steam. This will make the grains of rice a bit harder, which is the conventional method.

But I said my method is super quick and easy, so I usually prepare 400g of glutinous rice, wash the rice, add just enough water to cover the rice, and then use the rice cooker’s ‘cook rice’ function for 45 minutes, and a pot of cooked glutinous rice will come out. The grains of rice will have a slightly softer texture, but the method will be much simpler.

Here’s the ingredients list: soaked wood ear fungus, shiitake mushrooms, carrots, and water chestnuts (if you don’t have them, bamboo shoots are also very good!).

All the ingredients and ginger are cut into dicing (as southerners, we also like to cut meat into dicing, which makes the texture better. But northerners say they prefer meat pulp. If you cut meat pulp, take the fatty meat out and cut it into dicing to make oil, and the lean meat together with other ingredients!).

Add a little oil to the pot, sauté the ginger.

Pour in the small meat cubes.

Cook over low heat and slowly bring out the oil, oil and vegetable aroma, but if you’re eating it yourself, you can reduce the oil a little, and pour out the excess oil.

Add a little rice wine and light soy sauce.

Add the carrots and stir-fry.

Add the shiitake mushrooms and wood ear fungus dicing and stir-fry.

When the shiitake mushrooms and carrots are almost cooked, add the water chestnuts, then add salt and oyster sauce for seasoning, and old-fashioned soy sauce for coloring.

Stir-fry evenly.

Pour in the cooked rice.

Stir-fry evenly.

Cut the dough into small pieces.

Roll out the skin, with a medium thickness in the middle and thin on the edges, and try to make the edges a little wrinkled.

Wrap the steamed sticky rice dumplings: place the dough in the palm of your left hand, add the cooked rice, then use your left hand to pull it in the middle, and use your right hand to help wrap it up.

Shaping.

The finished steamed sticky rice dumplings are put into the pot, after the water boils, steam for 10 minutes. If you can’t eat it all at once, you can put it in the refrigerator to freeze.

Out of the pot, it looks very delicious!