Fibre-rich Glutinous Rice Dumplings
Total time: 2 hr 30 minutes
5.02 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
900g White glutinous rice, unwashed
80g Seeds, chia seeds, dried
80g Quinoa, uncooked
160g Adzuki beans, washed and soaked for an hour
10 tb Coles Psyllium Husk
600g Fresh pork leg, cut into 30 pieces
100g Shrimp, dried
30g Dried shiitake mushrooms
1 bulb Garlic, crushed and minced
250g Dried Chinese chestnuts
1 tb Baking powder
6 tb Canola oil
1 Ball of twine
60 pcs AAA grade bamboo leaves
2 tb Shaoxing Wine
6 tb Light Soy Sauce
3 tb Sugar, caster
2 tb Chinese Five Spice
Pressure cooker, Large bowl, Spoon, Colander, Cooking pot, Chopping board, Knife
1. Wash and place the dried chestnuts into a pot with 3 bowls of water with 1 tbsp of baking powder. Boil for 30 minutes and drain off any excess water.
2. Drain the adzuki beans of any excess water and place the beans in pot of boiling water. Allow the beans to cook. Once the beans are tender, remove from the heat and discard any excess water.
3. Wash and rinse the glutinous rice. Place it in a bowl and put enough water to cover the rice by one inch. Soak for one hour.
4. Rinse the dried shrimps under running water, drain and place it in the same bowl as the pork.
5. Add the soy sauce, sugar and Shaoxing wine, five-spiced powder into the same bowl and use your hands to rub the seasoning into the meat. Leave to season for 10minutes.
Frying Method: Meat Filling
1. Heat up a wok and add 2 tbs of oil. Add the minced garlic (with the exception of 1 tbs) to the wok and fry until fragrant. Mix in the pork and the mushrooms and continue frying. Season with 1 tsp of salt.
2. Add the cooked chestnuts, adzuki beans and the washed dried shrimps to the meat and mix well.
3. Pour in one rice bowl of water and use a low flame to cook for the next twenty minutes.
Frying Method: Grains
1. Prepare the quinoa and chia seeds according to the instructions on the package
2. Heat up a wok and add 4 tbs of oil. Add the remaining tablespoon of minced garlic to the oil and fry it until fragrant. Mix in the rice and add 2 tbs of light soy sauce and continue frying for the next 5 minutes.
3. Mix the quinoa, chia seeds and psyllium husks into the rice and remove from the heat. Place in a separate bowl to cool.
1. Wash the bamboo leaves under running water then place in a basin and pour boiling hot water over them. Soak for a minute before removing and drying them.
2. Take two leaves and arrange them lengthwise in alternating directions with their glossy side facing outwards. Making sure that the both ends of the leaves match. Do not use any leaves with prominent holes in them.
3. Find the mid-point of the length of the leaves and use your fingers to create a fold 1cm in from the edge. Create a permanent crease along the length of the leaves at the 1cm mark use it as the as the focal point in which both ends of the leaves meet and a conical shape is formed, creating a closed cone tip.
4. Fill the cone with 1 tbs of the rice and use the back of the spoon to compress the grains.
5. Take a spoonful of the filling and add it on top of the rice, making sure that you have one piece of meat, one mushroom and one chestnut along with some adzuki beans. Use the back of the same spoon to compress the filling in the dumpling.
6. Add two further tablespoons of the grain mixture on top of the filling and use the back of the spoon to compress the grains evenly across the cone. You should achieve a stuffed cone in the shape of any upside down pyramid that is 85% full.
7. Fold the two flaps of the leaves across the grains. Secure any gaps between the leaves of the cone and the top flap by folding any loose ends tightly downwards, following the shape of the upside-down pyramid.
8. Fix any loose ends of the flaps that extend beyond the upside-down pyramid by folding any excess leaf lengthwise all the way to the end and continue wrapping it in a tight downward spiral across the body of the dumpling.
9. Secure the leaves in place, and the shape of the dumpling, by typing a length of twining around the cone tightly. Tighten with a dead knot.
10. Repeat the process until all the ingredients is used up.
1. Add 1tbs of salt to a stock pot of water (sufficient to cover all the dumplings). The cooking fluid should be slightly salty. Bring it to the boil and place the dumplings in the pot. Allow to cook for 1.5 hours, until it is cooked.
2. Remove the dumplings from the pot and allow to cool. Unwrap and serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 178g