How to Make Thai Sticky Rice Dumplings

It's easy to make these bundles of meat surrounded by lemon-grass-scented rice.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Thai Sticky Rice Dumplings

Though these dumplings sound exotic, you can make them without any special equipment: Use a standard steamer insert over a large pot of water to cook both the rice (which becomes the dumpling skin) and assembled dumplings. The finished lemon grass-, garlic- and ginger-flavored bundles are at once rich with the bevy of Asian flavors and incredibly simple –– pleasing to a variety of palates. 


Click here to get the recipe ingredients and find out how to cook the rice and chicken filling, then click ahead to find out how to assemble the dumplings.

Get the Recipe: Thai Sticky Rice Dumplings with Chicken

Carefully move the steamer insert onto a baking sheet. Allow to cool slightly, then carefully flip the rice out onto the baking sheet. Peel off the parchment that was lining the steamer and let the rice sit until cool enough to handle. Divide the rice into 24 equal-size balls, about 1/2 cup each.

Refill the large pot with about 3 inches of water. Return the steamer insert to the pot. 

Working with 1 rectangular piece of parchment at a time, place the paper on a flat surface with one of the long sides facing you. Lightly brush the parchment with canola oil, leaving a 2-inch border around the edges. Place a rice ball in the middle of the parchment. Lightly wet your hands and flatten the rice to an approximately 3-inch square. Don't worry about making it perfect; these are rustic dumplings.

Mound 1/4 cup filling onto the middle of the rice and drizzle with a little of the sauce from the pan in which you prepared the chicken.

Flatten out a second ball of rice so it is large enough to cover the filling. Place it over the filling and, without moving the dumpling from the parchment, use your fingers to pinch the edges of the rice together to enclose the filling. (It's fine if you can see a little of the filling through the rice.) 

Fold the top of the parchment (the part farthest away from you) over the dumpling, then fold up the bottom, like a letter. Turn the package over so it is seam-side down. Fold the left and right flaps of the parchment over the dumpling. Tie the package with kitchen twine like a little gift. Repeat with the remaining rice, filling and parchment. 

Neatly nestle 6 dumplings, standing upright, in the steamer insert in the pot; cover and steam for 30 minutes. Remove the dumplings from the steamer basket with tongs and repeat with the remaining dumplings.

Serve immediately, allowing guests to unwrap each savory bundle themselves.

Get the Recipe: Thai Sticky Rice Dumplings with Chicken

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