Homemade Chinese Rice Dumplings

There are many different types of Chinese rice dumplings from different Chinese heritage, what I have here is a basic Cantonese style, savory type dating back to what my grandmother used to make.  Although you may be able to buy these in Chinatown or Asian shopping community in North America, but I find it is better to these yourself because you get to have complete control over the quality and quantity of ingredients going into these Chinese rice dumplings (Warning: making these can be a hassle and take significant time).  The Chinese rice dumplings is a traditional food for a Chinese festival for Duan Wu Jie which falls around in May or June every year.

Ingredients:

6 1/2 cup Glutenous rice

4 cup Mung bean (skin removed)

2 pieces Red bean curd

2 lbs. Pork belly

Salted egg yolks (optional)

75-80 Bamboo leaves

1/2 tsp Organic cane sugar

1 3/4 tbsp Five spice powder

1 tbsp Sea salt

1/2 tsp white pepper

Bundle of string or plant based string

Directions:

Note: Days before you will need to marinate the pork belly and prepare the bamboo leaves 1 day ahead of time.

1. Marinate pork with the five spice, sea salt, white pepper along with the red bean curd and let it sit in the refrigerator for 2 days.

2. Take the bamboo leaves and soak them in water overnight for at least 2 days. On the day you plan on making the Chinese rice dumpling, you will need to boil the bamboo leaves for 5-8 minutes, then set aside and let it cool down.

3. Soak mung bean overnight and drained. The glutinous rice can be washed and prepared the same day.  Place 1 tsp of salt on mung bean and glutinous rice and mix well, then set aside.

4. Clean the bamboo leaves. Pile two leaves together, fold them to form a pyramid cup.

5. Fill in 2 generous tablespoons of glutinous rice.

6. Add in a layer of mung bean on top of the glutinous rice layer.

7. Add the marinated pork (optional: add salted egg yolk).

8. Cover the pork with 2 tablespoons of glutinous rice.

9. Add in another layer of mung bean.

10. Fold up the leaves and close to make a shaped dumpling. Wrap the dumpling tightly with string.  Repeat steps until all ingredients are used.

11. Put all the rice dumplings in a large pan full of water (The surface of water must cover the dumplings), cook on high heat till the water boils, lower the heat and simmer for 2 hours and 30 minutes (depending on size of Chinese rice dumplings…ours is fairly small).

12. Unwrap bamboo leaves and serve with soy sauce for dipping on the side. (I personally prefer chili soy sauce)

Note: During the cooking, you have to add boiling water regularly as to cover the dumpling.

Homemade Chinese Rice Dumplings

Yield: 24 Servings

Prep Time: 48 hours

Cook Time: 2 hours

Total Time: 50 hours

Ingredients:

6 1/2 cup Glutenous rice

4 cup Mung bean (skin removed)

2 pieces Red bean curd

2 lbs. Pork belly

Salted egg yolks (optional)

75-80 Bamboo leaves

1/2 tsp Organic cane sugar

1 3/4 tbsp Five spice powder

1 tbsp Sea salt

1/2 tsp white pepper

Bundle of string or plant based string

Directions:

Note: Days before you will need to marinate the pork belly and prepare the bamboo leaves 1 day ahead of time.

1. Marinate pork with the five spice, sea salt, white pepper along with the red bean curd and let it sit in the refrigerator for 2 days.

2. Take the bamboo leaves and soak them in water overnight for at least 2 days. On the day you plan on making the Chinese rice dumpling, you will need to boil the bamboo leaves for 5-8 minutes, then set aside and let it cool down.

3. Soak mung bean overnight and drained. The glutinous rice can be washed and prepared the same day. Place 1 tsp of salt on mung bean and glutinous rice and mix well, then set aside.

4. Clean the bamboo leaves. Pile two leaves together, fold them to form a pyramid cup.

5. Fill in 2 generous tablespoons of glutinous rice.

6. Add in a layer of mung bean on top of the glutinous rice layer.

7. Add the marinated pork (optional: add salted egg yolk).

8. Cover the pork with 2 tablespoons of glutinous rice.

9. Add in another layer of mung bean.

10. Fold up the leaves and close to make a shaped dumpling. Wrap the dumpling tightly with string. Repeat steps until all ingredients are used.

11. Put all the rice dumplings in a large pan full of water (The surface of water must cover the dumplings), cook on high heat till the water boils, lower the heat and simmer for 2 hours and 30 minutes (depending on size of Chinese rice dumplings...ours is fairly small).

12. Unwrap bamboo leaves and serve with soy sauce for dipping on the side. (I personally prefer chili soy sauce)

Note: During the cooking, you have to add boiling water regularly as to cover the dumpling.