Since most of the work (and headache) in making rice dumplings is in individually prepping ingredients and wrapping parcels, my mom simply assembles the raw ingredients and tosses the lot into a pressure cooker. Et voilà! You get the same yummy sticky rice dish in under an hour. Want to travel with it? My mom packs single servings of the rice into ziplock bags. Because the rice is sticky and will obligingly clump, you can pop neat bitefuls into your mouth on the go—no utensils required.
- 3 cups glutinous rice, soaked for 3 hours and drained
- Handful dried shrimp, soaked for 10 minutes (drain and reserve soaking water)
- 3 Chinese sausage links, sliced
- 10 dried shitake mushrooms, soaked for an hour (drain and reserve soaking water) and sliced
- 1 cup dried chestnuts, soaked overnight and drained
- 4 medium cloves garlic, minced
- 1 teaspoon Better than Bouillon Chicken Base
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon ground white pepper
- 2 teaspoon sesame oil
- Optional Garnish
- Freshly roasted peanuts (adds a nice crunch)
- Fried shallot crisps (excellent if you can find or make them)
- Minced spring onions (both the green and white bits)
- Fresh cilantro
- Sambal Oelek or Sriracha if you like it hot
Mix all the ingredients and seasonings in your cooking vessel of choice (steamer, microwave, pressure cooker, rice cooker, etc.).
Add 3 cups of water (include reserved soaking liquid from the dried shrimp and mushrooms) and cook as you would rice.
Garnish and enjoy!