Sticky Rice Chicken Dumplings
Tender chicken and aromatic sticky rice wrapped in soft dumpling skins, steamed to perfection. A classic dim sum favorite that's satisfying and full of flavor.
Story
These savory dumplings combine the chewy texture of sticky rice with juicy chicken. The rice is steamed first to achieve that distinct tender-nutty character, then folded into the filling.
Ingredients
sticky rice
2 cups
ground chicken
1 pound
shiitake mushrooms, diced
4
green onions, finely chopped
3
soy sauce
2 tablespoons
sesame oil
1 tablespoon
fresh ginger, grated
1 teaspoon
salt
1/2 teaspoon
white pepper
1/4 teaspoon
dumpling wrappers
30-40 pieces
vegetable oil
1 tablespoon
Instructions
1
Prep the rice
Rinse the sticky rice thoroughly until the water runs clear. Cover with cold water and let soak for at least 2 hours, or overnight for best results. Drain well, then steam over boiling water for about 20 minutes until fully cooked but still slightly chewy. Allow to cool completely before using.
2
Make the filling
In a large mixing bowl, combine the ground chicken, diced shiitake mushrooms, chopped green onions, soy sauce, sesame oil, grated ginger, salt, and white pepper. Mix until everything is well incorporated. Gently fold in the cooled steamed rice until evenly distributed throughout the filling.
3
Form the dumplings
Working with one dumpling wrapper at a time, place about 1 tablespoon of filling in the center. Gather the edges up around the filling, leaving the top open like a little pouch. Press gently to seal the edges. Repeat with the remaining wrappers and filling.
4
Steam to finish
Lightly oil your steamer basket. Arrange the shaped dumplings in a single layer, making sure they don't touch. Steam over high heat for 8-10 minutes until the filling is cooked through and the wrappers are tender and translucent. Serve immediately with your favorite dipping sauce.
