Easy Crispy Rice Dumpling🤩 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, sauté, 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 Yuba😊 Credit woon.heng
The full recipe instructions and video are link 👉
https://woonheng.com/easy-crispy-rice-dumpling/
or search ‘rice dumpling’ on woonheng.com
Cooking Notes:
– 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.
– 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.
– 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.
– It’s best to roll the dumpling wrappers in a stack instead of one by one.
I hope you like this crispy rice dumpling. Have a great weekend! Best, WoonHeng 韵馨💗
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