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Vegetarian Thai Sticky Rice Dumpling

 

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Vegetarian Thai Sticky Rice Dumpling
 

 

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Recipe

Vegetarian Thai Sticky Rice Dumpling

I have been wanting to make a filled sticky rice package in banana leaves or lotus leaves for a while. I finally found the day to do it, but I didn’t have banana leaves so I substituted corn husks, not as authentic, but it worked and was delicious. Very comforting and perfect prep ahead dish. I could see this being great for a Shabbat side dish too.

Times

  • Prep Time : 30 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 30 min

Servings

6

Ingredients

  • 3 cups sweet rice (look for sweet or sticky rice)
  • 3 cups water
  • 1 teaspoon salt
  • 2 teaspoon sesame oil
  • 1/2 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 oz. shiitakes (you can use any mushroom)
  • 1/2 package firm tofu, drained
  • 2 scallions, chopped

Sauce

  • 1 tablespoon soy sauce
  • 1 teaspoon mushroom soy sauce
  • 1 teaspoon sriracha (optional)
  • 1 teaspoon miso paste
  • juice from 1/2 a lime
  • 12 banana leaves, lotus leaves or corn husks, soaked

Directions

The easiest way to make this rice is in a rice cooker.  Measure rice and water into cooker.  Let soak for 4 hours.  Toss in salt and turn on white rice setting or cook 15 minutes, let it sit 5 minutes and remove to cool.  If you have a bamboo steamer that is actually the best way to cook it, by soaking the rice overnight and then steaming the rice over a layer of cheesecloth for about 20 minutes.

Meanwhile, prepare filling.  Heat oil in a large saute pan.  Add onion and garlic and ginger, saute until softened.  Add mushrooms, tofu and scallions, continue to stir and brown.  After about 5 minutes add the sauce ingredients and adjust to taste.  Remove from heat.

Once both rice and filling are cool to touch you can assemble.

Place a large spoonful of rice in the center of the leaf and flatten and shape into a square.  Put a spoon of filling and top with more rice.  Fold in sides of leaves and fold up ends to form a little pouch. Repeat until all ingredients are used.

Now prepare a steamer, I used a little water in the bottom of my pot with a steamer basket on top.  I placed the packets in the basket and put that in the water.  I let it steam for about 10 minutes and they were good, but 30 minutes is best.  They can also be steamed or reheated later when ready to eat.

Lotus leaves or banana leaves

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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