Soy Sauce Peanut Rice Dumpling

Our peanut rice dumpling is made with ground peanuts marinated with soy sauce. It is cooked in a different method from our previous peanut rice dumpling video. We found this way of cooking to be easier especially the part on processing the raw peanuts

Step 1 : Pork Mushroom Stew & Chestnuts

We decided not to marinated our pork over night. Instead we cooked them a day before and let it sit over night. This helps to shorten the marination process. In our first video we did this marination process twice. In that video we also added chestnuts in the stew. If you planning to add chestnuts then kindly take note you need to soak the chestnuts which will help to soften them before you add them to the stew.

You can replace pork with chicken, beef or lamb. It can be elaborately stuffed with salted egg yolk, dried scallops, Chinese sausage, chestnuts and many other ingredient or made simple with just one stuffing.

We omit the fatty part of the pork in our rice dumplings due to health reasons. Traditionally, belly pork is used. The pork fats is essential because it lubricates the dumpling and infuses it with flavors

Dried Shitake mushroom is must whenever we make our peanut rice dumplings because it brings out the umami flavor. Do not throw away the mushroom soaking water. Add the water into the stew and cook the pork until it becomes soft and tender.

We ran out of cinnamon sticks. We replaced it with one teaspoon of cinnamon powder.

Step 2 : Soy Sauce Peanut

We soak our ground peanuts in water for a few hours until they plump up and softened. This makes it easier for them to be processed in the food grinder.  If you prefer you can replace ground peanuts with black eyed peanuts which is cheaper and easier to prepare.

Ground peanuts has always been our favorite and that is the peanut of our choice every year that we made these rice dumplings.

Cooked the grounded peanuts with water until tender and the sauce has reduced. You need a lot of water because the grounded peanuts needs a lot of time to cook. Not to worry too much if they are slightly under cook because they will cook further when you boil the dumplings later.

We found this method of soaking the nuts to be easier. Previously we fried the nuts first then grind them later. Processing the whole nut raw is not easy unless you have a really strong food processor and you are not afraid of breaking your equipment.

Step 3 : Fried Shrimp Rice

Wash, rinse and soak the glutinous rice over night.

One kilogram of glutinous rice will produce an estimated 30 small size dumplings.

Frying the rice is not a must. You can wrap the rice without frying but if you want a more fragrant rice then do this step. Stir fry the pounded dried shrimp with shallots, garlic and oil until fragrant and slightly brown. Add the spices then rice. Stir fry the rice until all liquid has dried up.

Step 4 : Fried Dried Shrimp

Dried seafood renders a deep savory flavor to the rice dumplings. We used dried shrimp instead of scallop for a cheaper alternative.

To bring out the flavor of the prawns, we fry them with garlic and oil until fragrant. 

Step 5 : Preparing the Bamboo Leaves

These bamboo leaves are brittle and hard. They need to be rehydrate before using them for wrapping.

Boil the bamboo leaves  for 30 minutes and soak it in the pot overnight. You will find that the leaves are fully rehydrated, with dark green color the next morning.

Rinse and wash the leaves with clean water & wipe dry before beginning the wrapping process. Snip off the ends

Step 6 : Assembling the dumpling

Making rice dumpling can be made easier by preparing most of the stuffing a day earlier. 

To form a cone shape take use two leaves, smooth side up.

Layering two leaves together and folding them up at the center of the leave on top to form a cone. Use the middle finger to make a small fold inward. Turn the leaf around to form a cone shape.

You will need at least 80 leaves to make 30 dumplings for this recipe. Having extra leaves will help to cover for any broken leaves during the wrapping process

 

You can used the reed that comes with the bamboo leaves to tie up the dumplings. Take note these reeds are very delicate and breaks easily. You may want to get some cooking string ready to replace them.

Sadly our peanut rice dumplings are never the prefect pyramid but that is how it is when you make rice dumplings at home.

Boil the dumplings between 1 hour to 1.5 hours. They freeze very well. Steamed to reheat.

Watched our 1st peanut rice dumpling video where we stuffed two additional fillings salted egg yolk and chestnuts into our dumpling.

 

80 bamboo leaves

40 straw strings

GLUTINOUS RICE INGREDIENT

1 kg Glutinous rice

50 g Dried Prawns

6 Garlic

10 Shallots

2 tbsp chicken stock powder

1 tsp five spice powder

1 tsp pepper 

STEW PORK MUSHROOM INGREDIENT 

500g Fillet Pork

15 Dried Shiitake Mushrooms (Cut Half) 

5 Shallots

3 Garlic

1 Cinnamon stick

1 Star anise

1/2 tsp Five Spice powder

1 tsp pepper 

1 tsp salt 

1 tsp sugar

2 Tbsp light soy sauce 

1 Tbsp dark soy sauce

2 Tbsp rice wine 

PEANUT INGREDIENT

500g Raw Peanuts

2 tbsp dark soya sauce

2 tbsp sugar

FRIED DRIED SHRIMP INGREDIENT

100g Dried Shrimp

3 Garlic