Easy Crispy Rice Dumplingš¤© for your weekend meal prep. This recipe is perfect to use leftover rice, or broccoli stems, or other vegetables you have on hand. Just chop them small, sautĆ©, and simply season with your favorite sauces. Then, you’ll roll out the dumpling wrapper to make it thinner and fill it with the above mixture. Pan-fry until golden brown and dip in a sweet chili lime sauce. This recipe is an adaptation of my Shanghai Shao Mai and sticky rice roll made from Yubašā£ Credit woon.heng
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The full recipe instructions and video are link š
https://woonheng.com/easy-crispy-rice-dumpling/ā£
or search ‘rice dumpling’ on woonheng.comā£
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Cooking Notes:ā£
– Instead of using sticky rice, I used sushi rice. You can use other grain, some lower starch grain may not stick as well, so handle accordingly when wrapping them.ā£
– I always have some stems in the fridge for fried rice or dishes like that but you can definitely use any vegetables you have on hand.ā£
– Most dumpling wrappers are around 3″ in diameter, I simply roll it out thinner to double its size or as thin as you can without breaking it.ā£
– It’s best to roll the dumpling wrappers in a stack instead of one by one.ā£
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I hope you like this crispy rice dumpling. Have a great weekend! Best, WoonHeng éµé¦Øšā£
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