Rice Dumplings

Rice Dumplings are a delicious and healthy Chinese breakfast dish made with glutinous rice and filled with a savory mixture of vegetables and protein. These steamed dumplings are perfect for a nutritious start to your day, providing both flavor and satisfaction.

Ingredients

• Glutinous rice - 150 grams
• Water - 200 ml
• Carrot - 50 grams, finely diced
• Spinach - 50 grams, chopped
• Mushrooms - 50 grams, finely chopped
• Tofu - 100 grams, crumbled
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. After soaking, drain the rice and place it in a steamer lined with cheesecloth or parchment paper.
3. Steam the rice over boiling water for 30 minutes until it is tender and sticky, then let it cool slightly.
4. In a pan, heat sesame oil over medium heat, then add garlic and ginger, sautéing until fragrant.
5. Add the diced carrot, mushrooms, and spinach to the pan, cooking until the vegetables are tender, then mix in the crumbled tofu, soy sauce, salt, and pepper. Cook for another 3-4 minutes until everything is well combined.
6. Once the rice is cool enough to handle, take a small handful of rice and flatten it in your palm, creating a bowl shape.
7. Place a spoonful of the vegetable and tofu filling in the center, then mold the rice around it to form a dumpling, ensuring the filling is completely enclosed.
8. Repeat the process until all the rice and filling are used.
9. Steam the dumplings for an additional 15-20 minutes until heated through, then serve warm.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains protein from tofu, supporting muscle health.

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