Savory Chinese Rice Dumplings with Pork

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A classic Chinese savory rice dumpling traditionally enjoyed during the Dragon Boat Festival. Glutinous rice is marinated in soy and five-spice, then wrapped around succulent pork belly, shiitake mushrooms, and salted egg yolk before being slowly simmered in bamboo leaves until tender and fragrant.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 56 gCarbs
• 3 gFiber
• 3 gSugar
• 18 gProtein
• 980 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Marinated Rice

• 2 cups glutinous (sticky) rice, soaked 4 hours and drained
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon five-spice powder
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper

For the Savory Filling

• 1 lb pork belly, skin removed, cut into 8 thick strips
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 6 dried shiitake mushrooms, rehydrated and quartered
• 2 Chinese sausages (lap cheong), sliced into 8 pieces
• 4 salted duck egg yolks, halved
• 1/2 teaspoon ground white pepper

For Wrapping

• 16-20 dried bamboo leaves
• Cotton kitchen twine, cut into 18-inch lengths
• A small bowl of water for sealing leaves
• 1 tablespoon vegetable oil for brushing

Directions

1. Combine the drained glutinous rice with light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, salt, and white pepper. Stir well and let marinate for 30 minutes while preparing the filling.
2. Marinate the pork belly strips with light soy sauce, Shaoxing wine, sugar, and white pepper for at least 30 minutes at room temperature.
3. Soak the dried bamboo leaves in a large bowl of hot water for 1 to 2 hours until soft and pliable. Rinse each leaf and pat dry with a clean towel.
4. To wrap, overlap two bamboo leaves with the smooth side facing up, then fold them into a cone shape. Add 2 tablespoons of marinated rice as the base layer.
5. Place one strip of pork belly, one shiitake quarter, one slice of Chinese sausage, and one salted egg yolk half into the center of the cone. Top with another 2 tablespoons of rice, pressing down gently to compact.
6. Fold the upper portion of the leaves over the opening to seal the dumpling completely into a triangular pyramid shape. Wrap securely with kitchen twine in both directions, tying a tight knot.
7. Arrange the wrapped dumplings upright in a large stockpot and cover with cold water by at least 2 inches. Bring to a rolling boil over high heat, then reduce heat to medium-low.
8. Simmer gently for 2 hours, checking periodically and adding hot water as needed to keep the dumplings fully submerged. The rice should be translucent and tender when done.
9. Remove the dumplings with tongs and drain briefly. Let them rest on a wire rack for 10 minutes before unwrapping. Serve warm with extra soy sauce or chili oil if desired.

Cook’s Notes

• Soak the glutinous rice overnight in the refrigerator for the most even texture and best absorption of the marinade.
• Do not tie the twine too tightly; the rice needs a little room to expand as it cooks, or the dumplings may burst.
• Fresh bamboo leaves impart more aroma than older stock; rinse them well to remove any dust or grit.
• Leftover dumplings freeze beautifully for up to 3 months; reheat by steaming for 15 minutes straight from the freezer.
• For a vegetarian version, replace the pork belly with 1 cup of peeled roasted chestnuts and double the shiitake mushrooms.

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