Best Steamed Sticky Rice Dumplings With Shrimp And Pork Recipes

SHANGHAI STYLE PORK ZONGZI (STICKY RICE DUMPLINGS)

Steps:

• The night before: Soak the zongzi leaves by weighing them down in a bowl of water with a heavy object. They should be completely submerged. In a large container, soak the glutinous rice in water, making sure the water level is 3-4 inches above the rice, as it will expand considerably as it soaks. Cut the pork belly into 1-inch x 2-inch chunks. Combine the pork with all the marinade ingredients except the water (the light soy sauce, dark soy sauce, salt, sugar, Shaoxing wine, white pepper, and five-spice powder), and mix everything well. It may seem like a lot of salt, but the rice will absorb the saltiness during the cooking process. If there is no visible liquid after mixing, add water, 2 tablespoons at a time. Pork can soak up a lot of liquid and the liquid will help to keep it moist. The pork marinade should be wet, but without too much liquid pooling at the bottom.
• The next day: Completely drain the rice using a fine-meshed colander or sieve. Mix in the rice marinade ingredients (the light soy sauce, dark soy sauce, sugar, and salt), and mix everything well. Set aside, and marinate for about 30 minutes. In the meantime, wash each leaf front and back with a soft cloth, and rinse. Transfer them to a bowl of fresh water until you're ready to wrap the zongzi so they don't dry out. Lay out all the components: the pork, the rice, zongzi leaves, and kitchen twine. Now you're ready to start wrapping zongzi! Follow the step-by-step photos on how to wrap them. There will be visible sauce at the bottom of the rice when you get to the end, simply drain it out once you start to see this, as you don't want any excess liquid in the zongzi.
• To cook the zongzi, neatly and tightly nest all the zongzi in a large soup pot. Ideally, there will be no visible gaps. If necessary, put a large heatproof plate directly on top of the zongzi to weigh them down. Fill the pot with cold water until they are completely submerged. Place the pot on the stove over high heat. Once the water boils, turn the heat to medium-low, and let it simmer for at least 4-5 hours. The water should be "moving" at a light simmer; definitely not boiling. Check the pot fairly often to make sure the zongzi are always submerged in water. Add only boiling water so the water temperature never gets too low.

STEAMED SHRIMP DUMPLINGS

Steps:

• Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
• Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

STEAMED PORK AND SHRIMP DUMPLINGS

Steps:

• Place the first 10 ingredients in a food processor; cover and process until finely chopped., Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat., Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat., Combine the sauce ingredients; serve with hot dumplings.

STEAMED STICKY RICE DUMPLINGS WITH SHRIMP AND PORK

Steps:

• To make the filling, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, for 1 to 2 minutes, until soft and fragrant. Add the pork, pressing and poking it to break it up into small pieces. When the pork is halfway cooked, about 1 minute, add the wood ear mushroom, shiitake mushrooms, and shrimp. Stir to combine well, then sprinkle in the fish sauce, salt, and pepper. Continue cooking for 2 to 3 minutes, until the shrimp turns pink. Transfer to a bowl and set aside to cool completely before using. (The filling can be prepared up to 2 days in advance, covered in plastic wrap, refrigerated, and returned to room temperature before use.) You should have about 1 1/2 cups.
• To make the dough, stir together the two rice flours and salt. Make a well in the center, pour in the water, and stir with a spatula until a clumpy dough forms. Use your hands to knead the dough into a rough mass. Turn out the dough and all the unincorporated bits onto a work surface and knead with both hands for about 2 minutes, until you have a soft , smooth ball that feels like modeling clay. If needed, add water by the teaspoon or a bit of rice flour (either kind is fine) to achieve the correct consistency. Pinch the finished dough; it should barely stick to your fingers. Shape the finished dough into a log, and then cut it into 12 pieces. Roll each piece into a rough ball and set aside for a moment.
• Arrange the banana leaf circles in a single layer on the counter and very lightly brush the top of each with oil to prevent the dumplings from sticking. Have a small bowl of water handy for moistening your fingers.
• To form a dumpling, lightly wet your fingertips and then gently press a piece of dough from the center toward the rim to create a 3-inch circle that is slightly thinner at the middle than at the rim; as you press, rotate the dough to make a nice circle. (It is like shaping a tiny pizza.) Gently cup one hand and put the dough circle in that hand, placing it toward the fingertips, which will cradle the dumpling as you shape it. Place a scant 2 tablespoons of filling in the center. Lightly press on the filling with the back of the spoon to create a shallow well; your hand will naturally cup a little tighter. Use your free hand to push and pinch the dough together to completely enclose the filling. You will end up with a 2-inch ball. Pass the ball between your hands a few times to smooth out the surface, and then center it on a banana leaf circle. A bit of lumpiness is fine. Repeat with the remaining dough and filling. Place the dumplings in steamer trays, spacing them 1 inch apart; when using a metal steamer tray, keep the dumplings 1 inch away from the edge, where condensation will collect.
• Steam the dumplings over boiling water (see page 17 for guidance) for 15 minutes, or until they have expanded and no longer look chalky. Detach the steamer trays and then use a metal spatula, sliding it under the banana leaf circles, to transfer the dumplings to a cooling rack or serving plate. Let them firm and cool for 5 to 10 minutes, during which time they will shrink slightly, become less sticky to the touch, and form a shiny skin.
• Serve these dumplings atop the banana leaf circles and invite guests to use chopsticks or forks to lift them from the leaf (they come off easily); they should set the leaf aside as it is not eaten. The dumplings are good as they are, but they are even tastier dipped in a pool of soy sauce and pepper. Left over dumplings can be stacked and refrigerated in an airtight container for about 5 days. Return them to room temperature before reheating in the steamer for about 3 minutes.