Sticky Rice Chicken Dumplings

Heat and Enjoy the Sticky Rice Dumplings!

Eating the Sticky Rice Chicken Dumplings!

D.Schmidt

• Place the dumplings on a baking sheet and bake at 375 degrees for 30 minutes, or until banana leaves are fragrant and slightly crispy on the outside.
• Steam the sticky rice dumplings in a steamer (on high) for 15 minutes, or until heated all the way through.
• If you happen to have your grill or barbecue going, grill for up to 10 minutes each side (depending on how hot your grill is), or until banana leaves have turned brown, crispy, and fragrant.

Then simply place the packets on individual plates and serve! Thai chili sauce, or sweet chili sauce may be served on the side.

Note that these dumplings stay good in the refrigerator for up to 5 days. Thereafter, wrap in plastic and freeze for up to 3 months. Then simply thaw and heat up for an easy meal or snack. ENJOY!

• Gather Together Your Ingredients.
• Soak and Cook the Sticky Rice
• Stir-Fry the Chicken-Mushroom Filling.
• Prepare the Banana Leaves.
• Add the Sticky Rice and Chicken-Mushroom Filling.
• Cover the Filling with Sticky Rice.
• Cover the Dumpling with the Banana Leaf.
• Fold Over the Sides of the Banana Leaf.
• Secure Your Sticky Rice Dumplings.
• Heat and Enjoy the Sticky Rice Dumplings!