"Chinese rice dumplings" are one of the most popular Chinese dishes in Japan, with the flavors thoroughly soaked into the glutinous rice and the delicious taste of the ingredients. The moment you open the bamboo-wrapped dumplings, the aroma that spreads and the chewy texture are irresistible. Making them at home may seem a bit time-consuming, but the taste and satisfaction that can only come from homemade cooking is exceptional. In this article, we will introduce a recipe for making Chinese rice dumplings easily. They are perfect for everyday meals or when entertaining, so please give them a try!
material
Ingredients
- Pork: 120g
- Dried shiitake mushrooms: 4 to 5 pieces
- Oyster sauce: 1 tbsp
- Soy sauce: 1 tbsp
- Shaoxing wine: 1 tablespoon
- Sugar: 1/2 tbsp
- Star anise: 1
- Water: 200ml
Rice
- Glutinous rice: 300g
- Chicken stock: 150ml
- Water used to soak dried shrimp: 150ml
- Dried shrimp: 15g
- Carrots: 40g
- Bamboo shoots: 40g
- Lard: 1 tbsp
- Oyster sauce: 1/2 tbsp
- Sugar: 1 tsp
- Salt: 1 tsp
- Broth for cooking ingredients: 50ml
How to make it
1. Preparation of ingredients
- Soak the dried shiitake mushrooms and dried shrimp in water to rehydrate. Save the shrimp soaking water (150ml) for later use.
- Cut the pork, dried shiitake mushrooms, dried shrimp, carrots, and bamboo shoots into 1cm cubes.
2. Stewing the ingredients
- Add the pork to a pot and stir-fry until cooked, then add the shiitake mushrooms, oyster sauce (1 tablespoon), soy sauce (1 tablespoon), Shaoxing wine (1 tablespoon), sugar (1/2 tablespoon), star anise, and water (200ml) and simmer over medium heat.
- Once boiling, reduce heat to low and simmer for about 5 minutes to let the flavors soak in. After simmering, remove the ingredients and reserve the broth.
3. Preparation of glutinous rice
- Wash the glutinous rice, drain it, and soak it for about 4 hours, then drain it in a colander.
- Heat lard (1 tablespoon) in a frying pan and fry the bamboo shoots and carrots. When the rice is cooked, add the glutinous rice and continue to stir fry. When the rice becomes transparent, add chicken stock (150ml) and the water used to soak dried shrimp (150ml) and continue to stir fry.
- Add oyster sauce (1/2 tablespoon), sugar (1 teaspoon), and salt (1 teaspoon), and continue to stir-fry to taste.
4. Mix the ingredients and rice
- Add the set-aside ingredients and the broth (50ml) to the glutinous rice and mix well. Once the glutinous rice has absorbed the broth and you can hear it crackling, remove it from the pot.
5. Wrapping the chimaki
- Spread out the bamboo bark or aluminum foil, place the glutinous rice and ingredients on top, and then wrap it up. For detailed instructions on how to wrap it, please watch the video.
- Once wrapped, tie it with string or something similar to secure it in place so the contents don't fall out.
6. Steaming
- Place them in a steamer and steam over medium heat for about 20 minutes. Once steamed, let them cool slightly, open the packaging, and eat while still hot.
summary
In this recipe, the glutinous rice is soaked in plenty of the broth from the ingredients, resulting in a delicious Chinese dumpling. You can also add boiled eggs or chestnuts to the inside if you like. Please give it a try!
