Easy Peasy Dumpling Recipe – Featuring Glutinous rice, chicken, and truffle oil!

Dragon Boat Festival (端午节), which takes place annually on the 5th day, 5th month of the Lunar Calendar, falls on 9 June this year.

The festival is sometimes known colloquially as the Dumpling Festival as it is the season during which glutinous rice dumplings with delicious fillings (bak chang) are consumed.

While undeniably delicious, these glutinous rice dumplings are a work of art to make! Some say the difficulty lies in creating the perfect filling; others say tying the bamboo leaves is the greatest challenge of the entire process.

This year, we decided to come up with a way to help you enjoy the taste of these glutinous rice dumplings at home without having to spend too much time at the kitchen counter.

Our recipe, a savoury concoction that’s a cross between lor mai kai (糯米鸡; chicken glutinous rice) and bak chang, is filled with chicken, dried mushrooms, Chinese sausage, dried scallops, roasted chestnuts and salted egg yolk. You can serve on a lotus leaf or dried bamboo leaves.

Did you try out this recipe?  Share your creations with us on #droolsnaps!

Easy Peasy Dumpling Recipe

Course Snack
Cuisine Chinese
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 5 servings

Ingredients

A) For the Filling:

  • 1 stick Chinese sausage sliced
  • 5 pcs dried chinese mushrooms soaked and quartered
  • 1 pc Boneless chicken thigh cut into chunky cubes
  • 3 pcs Salted egg yolks halved
  • 1/2 cup Black eye peas soaked at least 4 hours
  • 2 cups Glutinous rice soaked at least 4 hours
  • 5 pcs Roasted chestnuts

B) Seasoning for Chicken:

  • 2 tbsp oyster sauce
  • 1 tsp Dark soy sauce
  • 1 tbsp Light soy sauce
  • 2 tbsp Rice wine
  • 1 tbsp Ginger juice
  • 1 tsp Brown Sugar
  • 2 tbsp Sasame oil
  • A pinch of white pepper

C) Seasoning for Glutinous Rice

  • 1.5 tsp Light soy sauce
  • 1 tsp White pepper
  • 1 tsp Brown Sugar
  • 1/2 tsp Salt
  • 1 tbsp Truffle oil
  • 1 tsp sesame oil
  • 1 tsp Dark soy sauce
  • 1/2 tsp Chinese 5-spice powder

Instructions

  1. Wash glutinous rice, then soak it for at least 4 hours or overnight if you can.

  2. Marinate chicken for at least one hour and keep it in the fridge while you work on the other ingredients.

  3. Drain water from glutinous rice. Season rice with (C) and mix well. Steam for 30 mins.

  4. Assemble the "Lor Mai Kai". Place chicken, dried mushrooms, Chinese sausage, dried scallops, roasted chestnuts and salted egg yolk at the bottom of the mould or bowl that you are using, then top up with a layer of steamed glutinous rice.

  5. Top up with water till it is level with the rice mark.

  6. Steam for another 30 mins, uncovered.

  7. Dislodge the rice from the bowl/mould on the sides with a knife and turn it onto a serving plate to be served with your favourite chilli sauce!

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