Sticky Rice Dumplings Recipe
A savory Thai sticky rice dumpling recipe showcases a healthy chicken and shiitake mushroom filling.
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Instructions
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Combine 1 teaspoon cornstarch with 3 tablespoons soy sauce, then pour over chopped chicken breasts, stir, and set aside.
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Heat 1 tablespoon oil in a wok over medium-high heat, then stir-fry ginger for 30 seconds.
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Add the chicken and stir-fry for 2 minutes, incorporating 1 tablespoon white wine or stock as the pan dries.
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Add mushrooms and stir-fry for 1-2 minutes until softened.
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Prepare the stir-fry sauce by combining fish sauce, brown sugar, 1 piece grated ginger, lime juice, dark soy sauce, and oyster sauce.
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Add the stir-fry sauce to the wok, reduce heat to low, stir, taste, and adjust seasoning, then cool the mixture.
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Prepare banana leaves by cutting one large (1x1.5 ft) and one smaller (8-10 inch) rectangular piece to use as a lining.
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Place a 4-inch square, 1/2-inch thick sticky rice patty in the center of the banana leaves.
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Top the rice with 1 heaping tablespoon of the chicken stir-fry filling.
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Cover the filling with another scoop of sticky rice, patching any uncovered areas.
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Fold the banana leaf rectangle over the rice, then bring up the bottom and fold over the sides, securing the packet with a toothpick or twine.
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To serve, reheat the packets for 15 minutes at 350 F, or microwave or steam them.
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Eat the dumplings directly from the banana leaves.