Steps

• To prepare rice dumplings with shrimp and vegetables, I used dry Chinese dumplings, which can be easily purchased at all big-box supermarkets. After buying them, you need to soak them the day before. This way, they don’t need to be boiled and can be added directly to the dressing. In this case, I sautéed them in a pan with shrimp and vegetables to get a complete and flavorful dish.

  If you don’t have time for soaking, you can cook the rice dumplings in boiling water for 3-4 minutes.

  

• After soaking the rice dumplings, I start by cutting all the vegetables I will use for the dressing. I cut carrots, zucchinis, leeks, and ginger. I also cut a few iceberg lettuce leaves that I’ll add to the dish only at the end, off the heat, to give a touch of freshness and more crunch. The bamboo shoots, being packaged separately, I’ll add at the moment.

  

• Let’s start cooking the vegetables. Since the cooking times are different, we will cook them gradually. First, put the carrots, leeks, and bamboo shoots in a pan with extra virgin olive oil. We soften them over medium heat for a few minutes. When the carrots start to change consistency, we add the zucchinis and sauté everything together for another 2-3 minutes. The vegetables should be crunchy and not mushy.

  

• Now we add the zucchinis and continue cooking over medium-low heat. Stir occasionally to prevent the vegetables from burning. If necessary, we can add a little hot water to facilitate cooking. The zucchinis are ready when they have changed texture and become soft but still crunchy.

  

• At this point, we add the soy sauce to bind all the ingredients nicely and flavor the dish. For an extra touch, we also add a teaspoon of oyster sauce, a secret ingredient that will give an irresistible flavor to every bite. Be careful not to overdo the oyster sauce, as it has a very strong flavor. Taste the dish before adding more, if necessary. Oyster sauce is a versatile ingredient that can be used to flavor meat, fish, vegetables, and rice. With this simple addition, you’ll be able to give a touch of originality to your dishes and achieve an exceptional result.

  

• Now that about 10 minutes have passed since the start, the vegetables will be cooked but still crunchy. We can then add the shrimp to the dressing. Stir gently for a minute, just enough time to flavor them. Do not cook the shrimp too long, or they will become rubbery.

  

• Finally, we add the Chinese dumplings directly into the pan with the rest of the ingredients. Stir gently for a couple of minutes until the dumplings are well coated with the sauce and well mixed with the other ingredients. Be careful not to cook the dumplings too long, or they will fall apart.

  

• Finish the recipe of rice dumplings with shrimp and vegetables by adding a few strips of iceberg lettuce and serve immediately with a dash of soy sauce on the side.

  

• Plate your rice dumplings with shrimp and vegetables while still steaming and garnish with a sprinkle of sesame seeds. Get ready for seconds, as they are truly exceptional! Let me know if you liked this recipe.

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