Instead of being wrapped in dumpling dough, these fun little pork dumplings from Andrew Zimmern are patted with rice, which gets fluffy during steaming.
Slideshow:Dumplings, Gyoza and Pot Sticker Recipes
1 cup short-grain Asian rice
3 large cabbage leaves
1 pound ground pork
4 scallions, minced
6 water chestnuts, minced
2 teaspoons finely grated peeled fresh ginger
2 garlic cloves, minced
2 teaspoons soy sauce
2 teaspoons sake
1 teaspoon toasted sesame oil
1 teaspoon sugar
1 teaspoon kosher salt
1/2 cup soy sauce
2 tablespoons water
2 tablespoons minced scallions
1 tablespoon finely grated fresh peeled ginger
2 teaspoons hot sesame chile oil
2 teaspoons unseasoned rice vinegar
1 teaspoon sugar
How to Make It
Step 1 Make the Rice Balls
In a medium bowl, cover the rice with water and let stand for 30 minutes. Drain and spread on paper towels to dry, then transfer to a shallow bowl.
Step 2 Make the Rice Balls
Fill a large saucepan with 3 inches of water and bring to a boil. Line a bamboo steamer basket with the cabbage leaves or parchment paper. In a large bowl, combine the remaining ingredients and mix well. Form the mixture into 1 1/2-inch balls. Coat the balls in the rice, pressing gently to help the rice adhere. Arrange the balls in the steamer basket, leaving at least 3/4 inch between them. Cover and steam over the boiling water until the rice is tender and the meatball is cooked through, about 20 minutes.
Step 3 Meanwhile, Make the Sauce
In a medium bowl, whisk all of the ingredients together. Transfer the rice balls to a platter and serve with the dipping sauce.
The sauce can be refrigerated overnight.
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