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Mini Vegetarian Rice Dumpling

Mini Vegetarian Rice Dumpling

  • Difficulty Level: 4
  • Serves Serves: 15
  • Preparation

    150mins

  • Cooking

    121mins

Over 60 mins Vegetable Dinner Lunch Chinese Food

What You Will Need

Ingredients

  • 500 g Glutinous rice
  • 120 g Red rice
  • 400 g Canned red kidney beans, canned Garbanzo beans, canned whole kernel corn, canned button mushrooms and canned oyster mushrooms [drained and diced mushrooms]
  • 30 pcs Dumpling leaves
  • 15 pcs Wrapping straws

Marinade

  • 3 tbsp Lee Kum Kee Vegetarian Stir-Fry Sauce

Seasoning

  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 1½ tsp Salt

Dipping

  • Lee Kum Kee Sweet Soy Sauce or sugar

Made with
Lee Kum Kee products

VEGETARIAN SF 510GX12-FRONT V2 copy

Oyster Sauce

Vegetarian Stir-Fry Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil
SWEET SOY 207ML - FRONT VIEW

Soy Sauce

Sweet Soy Sauce

How to make it

  1. Wash and soak red rice overnight. Drain. Wash and soak glutinous rice in water for about 2 hours. Drain. Mix red rice and glutinous rice with seasoning mix.
  2. Mix all beans and mushrooms with marinade as filling.
  3. Soak dumpling leaves and wrapping straws in water for 2 hours. Boil for 10 minutes before use. Drain.
  4. Use 2 dumpling leaves to form a hollow. Spread 1 tbsp of mixed rice over dumpling leaves. Put 1 heaped tbsp filling as filling. Spread another layer of mixed rice to cover the filling. Fold the leaves to form dumpling shape. Wrap the two ends with straw to secure. Repeat the step to form 15 mini dumplings altogether. If the dumpling leaves are too small, 3 leaves can be used for one dumpling.
  5. Put all dumplings in a big pot of boiling water. [Need to keep all dumplings soaking in boiling water all the time.] Cook for about 1 hour until dumplings are cooked. Drain
  6. Remove dumpling leaves. Serve hot with either Lee Kum Kee Sweet Soy Sauce or sugar.