- 1 pkg. banana leaves (if frozen, thaw for 1 hour) - available at Asian/Chinese food stores
- 2 cups Thai sweet rice (see picture) - also known as "sticky rice", available at Asian/Chinese food stores
- 3 3/4 cups water
- 1/4 tsp. salt
- some toothpicks, twine, satay sticks, or string to secure the dumplings
- 2 boneless chicken breasts, cut into bite-size pieces or smaller
- 1 tsp. cornstarch stirred into 3 Tbsp. soy sauce
- 1 cup fresh shiitake mushrooms, diced
- 1 thumb-size piece galangal or ginger, grated or cut into matchstick pieces
- 1/4 cup white wine or sherry (or cooking wine/sherry)
STIR-FRY SAUCE:
- 1 Tbsp. brown sugar
- 1 Tbsp. fish sauce, available at Asian food stores
- 1-3 tsp. chili sauce, minced (depending on how spicy you like it - omit altogether for very mild dumplings)
- 1 Tbsp. lime juice
- 1 tsp. dark soy sauce
- 1 Tbsp. oyster sauce
For a 1-page printable version of this step-by-step recipe, see: Thai Sticky Rice Chicken Dumplings Recipe (Condensed Version).
