Grandma's Nyonya Style Rice Dumplings

Daniel
May 30, 2022
3 min read

Updated: May 22

Duanwu or Dragon Boat or Rice Dumplings Festival is just a few days away. To be honest, I am not a fan of rice dumplings. Maybe it is just me, but the rice tends to be too gooey and mushy for me, the flavors of the fillings are quite bland after cooking for hours too. Don't you agree?

That's one of the reasons why I decided to go an unorthodox route and create this open-faced version. The rice and fillings are cooked separately, instead of the traditional method which is wrapping them into pyramids and boiling them for 2 hours.

I used a 3 tier electric steamer to cook the rice until al dente. The fillings were then steamed on top of the rice to allow any juices to drip onto the rice. I also steamed the rice on some bamboo leaves and pandan just to have that rice dumplings aroma. I had included steps for the traditional method down below too, just in case.

As far as I can remember, my grandma used to make these Nyonya style rice dumplings by the hundreds. She would sell or give to her neighbors and anyone who passed by during this festive season.

I would sit quietly in her kitchen and watch her wrap the dumplings tirelessly. I can feel her joy. Needless to say, making these dumplings in this festive season is like paying homage to her and every bite is reminiscing nostalgic memories. In closing, I hope you will give this recipe a try.

Ingredients:

(Serve 8 / Make 20 Dumplings)

Prepared The Night Before:
Dried Bamboo Leaves, 40 Less or More
Chinese Dried Mushrooms, 40g
Rice:
Organic Dried Blue Pea Flowers, 10g
Glutinous White Rice, 1kg
Chicken Stock Room Temperature, 1.5kg
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Chinese Dried Mushrooms, 6
Dried Scallops, 30g
Dried Shrimps, 10g
Chicken:
Chicken Thigh Skinless Boneless, 600g
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, 1 TSP
Demerara Sugar, 1 TBSP
Chinese 5 Spice Homemade, 1 TSP
Maltose / Maple Syrup, 1.5 TBSP
Hoisin Sauce, 1.5 TBSP
Oyster Sauce, 1 TBSP
Light Soy Sauce, 1.5 TBSP
Dark Soy Sauce, 1 TBSP
Sesame Oil, 1/2 TBSP
Shao Xing Wine / Hua Tiao Wine, 2 TBSP
Dumplings:
Duck Fat, For Stir Frying
Shallots Finely Chopped, 3 or Red Onion Finely Chopped, 1
Sea Salt, Pinch
White Pepper, Pinch
Granulated Sugar, Pinch
Garlic Finely Minced, 8 Cloves
Ginger Finely Minced, 2 Inches
Light Soy Sauce, 1 TBSP
Unsalted Butter, 1 TBSP
Coriander Powder, 2 TBSP
Candied Winter Melon Finely Diced, 150g
Scallions, Finely Chopped, 1 Bunch
Nori Flakes, Pinch
Assembly:
Hemp Strings, For Tying
Pandan Leaves, A Handful

Equipment:

Large Cast Iron Skillet / Pan
Electric Double Deck Steamer / Bamboo Steamer 2 Decks
2 Large Heavy Pots

Directions:

Please visit my "How To Make Chinese 5 Spice" page for the recipe.
Night Before Prep
Soak bamboo leaves and mushrooms in water overnight.
Wash glutinous rice until clear.
Soak 2/5 of the rice in blue pea water with salt, pepper, mushroom powder.
Soak remaining rice in chicken stock with mushrooms, scallops, shrimps, and seasonings.
Mix minced chicken with sauces, spices, and seasoning. Chill overnight.
Cook Fillings
Sauté chicken in duck fat until browned and dry. Set aside.
In same skillet, sauté shallots, garlic, ginger, mushrooms, and scallops.
Deglaze with mushroom water.
Add soy sauce, butter, coriander powder, winter melon, scallions, and nori.
Return chicken to pan. Stir until well combined.
Open-Faced Style
Line steamer tiers with bamboo and pandan leaves.
Steam seasoned rice in bottom tier for 40 mins.
Steam chicken mixture in top tier for 30 mins more.
Layer into ring mold: white rice → chicken → blue rice.
Compact gently and garnish with scallions.
Wrapped Style
Soak hemp strings and cut pandan leaves.
Form bamboo leaves into cone shape.
Layer blue rice → white rice → chicken filling → white rice.
Fold into pyramid and tie securely.
Boil in water for 2 hrs.
Hang to drain. Best served the next day.