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Sticky Rice Chicken Dumplings

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Gather Together Your Ingredients.
Sticky Rice Chicken Dumplings

Thai Sweet Rice (also known as "Sticky Rice")

D.Schmidt
INGREDIENTS (Makes 6-7 single-portion dumplings):

  • 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).

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