Cantonese-Style Sticky Rice Dumplings
User Reviews
5
18 reviews
Excellent
-
Prep Time
4 hrs
-
Cook Time
2 hrs
-
Total Time
6 hrs
-
Servings
40
-
Calories
192 kcal
-
Course
Main Course, Lunch, Dinner
Cantonese-Style Sticky Rice Dumplings
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Cantonese-Style Sticky Rice Dumplings are savory parcels of marinated pork, mushrooms, peanuts, chestnuts, and dried shrimp wrapped in bamboo leaves with glutinous rice, then boiled until tender. The fillings are seasoned with traditional Chinese spices, soy sauces, and aromatics, offering a complex savory flavor and chewy, sticky rice texture. The bamboo leaf wrapping adds subtle fragrance during cooking, making these dumplings a classic comfort food.
Description
This recipe assembles glutinous rice and a mixture of pork pieces, marinated overnight in soy sauces, red bean curd, five-spice powder, and Shaoxing wine. Chinese mushrooms, seasoned with soy sauce, sugar, and sesame oil, complement the pork, while peanuts ground with salt, sugar, and five-spice add crunch and flavor. Cooked chestnuts provide texture and sweetness. Aromatics such as shallots and garlic stir-fried with dried shrimp enrich the mixture. The glutinous rice is soaked, partially cooked, and combined with coriander, fennel, and salt.
The filling ingredients and rice are wrapped tightly in boiled bamboo leaves, then boiled for several hours to integrate flavors and cook the rice to a sticky, tender consistency. The finished dumplings present a harmony of meaty, nutty, and aromatic flavors with tender, sticky rice, often enjoyed during festivals or as hearty snacks.
These dumplings require preparation time for marinating and soaking but reward with a balanced harmony of textures and traditional taste profiles. They pair well with soy-based dipping sauces or additional pickled accompaniments.
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Ingredients
Pork:
- 40 pieces pork cut into 1” x ½” x ½”, lean
- 2 tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- ½ cube red bean curd
- 2 teaspoon granulated sugar
- ½ teaspoon five-spice powder Chinese
- ½ teaspoon black pepper
- 1 teaspoon Shaoxing wine
Mushrooms:
- 10 Chinese mushrooms soaked overnight, large
- 2 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
Peanuts:
- 400 g peanuts roasted and ground (or raw peanuts, cooked in a little water with the seasonings below for 15 minutes)
- 1 teaspoon salt sea salt
- 1 teaspoon granulated sugar
- 1 teaspoon five-spice powder Chinese
Chestnuts:
- 20 pieces chestnuts soaked, dried
- 2 teaspoon granulated sugar
- water enough to cook
Bamboo leaves:
- 44 bamboo leaves with extra for any ripped ones, large
Rice:
- 2 tablespoon vegetable oil
- 1 kg glutinous rice 6 cups, long grain
- 2 tablespoon ground coriander
- 2 tablespoon fennel ground
- ½ teaspoon salt sea salt
Shrimps:
- 2 tablespoon vegetable oil
- ⅔ cup dried shrimp washed and soaked overnight
Aromatics:
- 2 tablespoon vegetable oil
- 3 shallot minced
- 3 bulbs garlic minced
Other:
- 200 g mung beans washed and soaked overnight
- 10 pieces Duck Egg cut into ½ (if eggs are fresh, cut with a piece of dental floss, salted, yolks
- 20 pieces cotton string cut into 44" lengths, also known as twine
For boiling the sticky rice dumplings:
- water
- handful sea salt coarse
- 10 star anise optional
Instructions
For key visual steps on how to fold and wrap the sticky rice dumplings, refer to the body of the post.
*Best to prepare ingredients in advance over a few days.*
Prepare the pork:
- Marinate the pork pieces in 2 tablespoon soy sauce, 1 tablespoon dark soy, ½ cube red bean curd, 2 teaspoon granulated sugar, ½ teaspoon 5-spice powder, ½ teaspoon black pepper and 1 teaspoon Shaoxing wine.
- Cover with a lid and place into the fridge overnight.
Marinate mushrooms:
- Cut Chinese mushrooms into thick slices and season with 2 tablespoon soy sauce, 1 teaspoon of sugar and 1 teaspoon sesame oil.
Season peanuts:
- Grind the roasted peanuts add in 1 teaspoon salt, 1 teaspoon sugar and 1 teaspoon 5 spice powder.
Cook chestnuts:
- Cook the chestnut with 2 teaspoon of sugar and just enough water to cover.
Prepare the bamboo leaves:
- Wash bamboo leaves and trim of the stem.
- Fill a very large pot with water and ½ teaspoon lye water.
- Boil the leaves for 20 minutes.
- Drain and wash each leaf again under clean running water.
Prepare glutinous rice:
- Soak the glutinous rice for 1 hour. (After soaking, do not thoroughly drain).
Cook the ingredients:
Stir fry the dried shrimps:
- In a wok over medium heat, add 2 tablespoon vegetable oil and add in the dried shrimps.
- Stir fry until very fragrant and transfer to a small bowl.
Fry the aromatics:
- Add in another 2 tablespoon of oil and add in minced shallot. Fry until almost golden brown.
- Add in garlic and continue to fry until golden in colour.
- Remove about ⅔rd of the garlic and shallot to a separate bowl.
Braise the pork:
- With the remaining ⅓rd garlic and shallot, add in the marinated pork and braise with just enough water to cover.
- Cook until the sauce is evaporated. Transfer to a separate bowl and cool.
Cook the mushrooms:
- Using the same wok, add in the Chinese mushrooms and cook for a few minutes to soak up any remaining sauce.
Par-cook the glutinous rice:
- Add in 2 tablespoon vegetable oil, add in 2 tablespoon ground coriander, 2 tablespoon ground fennel and add in the glutinous rice (that isn't too well-drained).
- Next, add in the reserved fried shallot and garlic and add ½ teaspoon of salt.
- Stir fry the rice for 10-15 minutes until the rice is partially cooked, almost crumbing (not dry, but not sticky) together.
- Add in the fried shrimps and combine together with the rice.
- Let the rice cool.
Assemble:
- Line the floor with clean newspaper. Place all dishes on the floor.
- Hook the cotton strings on a chair.
- Take 2 bamboo leaves with the tail ends, stacked over top, overlapping each other.
- Curve the leaves into a cone shape with about ⅓rd length on the right and the left side being slightly longer.
- Fill the cone with 1 very large spoonful of rice, spreading the rice upward.
- Place all the filling ingredients in and cover with another large spoonful of rice.
- Bend the leaves to cover the rice and wrap it with a cotton string.
- Squeeze the finish dumpling a little so that all the ingredients are compacted, being careful not to burst the leaves.
Boil the sticky rice dumplings:
- Fill a large pot with ⅔rds water in it for boiling.
- Place dumplings in the boiling water, add a handful of coarse salt and 10 pieces of star anise (optional).
- When the water is at a rolling boil, reduce to lower heat and cook dumplings for 2 hours, or until cooked through. Add extra boiling water when water is depleted.
- Remove dumplings out of the water and let cool completely on a large plate before serving.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
48mg
(16%)
Sodium
369mg
(15%)
Potassium
192mg
(4%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
8IU
(0%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 369mg | 15% |
| Potassium | 192mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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