The rice dumplings with vegetables are easy to prepare and tasty. This is a light and flavorful first dish from Chinese cuisine, and they can be seasoned in various ways. In the recipe I propose, I simply cooked them with vegetables, but you can enrich them in different ways, with eggs, peas, shrimp, fish, or meat. The dumplings are made with all-purpose flour and rice flour, while for the vegetables I used carrots, zucchinis, leeks, and shiitake mushrooms, the latter being perfect for preparing oriental dishes. They are then sautéed in a pan or better yet in a wok with soy sauce, fresh ginger, and sesame.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 1 Person
- Cooking methods: Stove
- Cuisine: Chinese
- Seasonality: All seasons
Ingredients
- 3.5 oz Shiitake mushrooms
- 3.5 oz carrots
- 3.5 oz zucchinis
- 1.4 oz rice flour
- 1.4 oz all-purpose flour
- 1 tbsp soy sauce
- as needed leek
- as needed fresh ginger
- as needed sesame
- as needed extra virgin olive oil (or sunflower oil)
- as needed water
Tools
- Kitchen scale
- Bowl
- Knife
- Cutting board
- Vegetable peeler
- Pot
- Pan
- Wooden spoon
- Grater
- Glass
- Dough scraper
Steps
To prepare the rice dumplings with vegetables…
In a bowl pour the rice flour and all-purpose flour, mix and add water little by little until a malleable consistency is achieved. Work the dough into a smooth and homogeneous loaf then wrap it in plastic wrap and let it rest for about 30 minutes.
While the dough is resting, prepare the vegetables for the seasoning. Take the mushrooms, remove the end of the stem, wash them quickly or clean them with a damp cloth and slice them.
Continue by washing the zucchinis, peeling the carrots, removing both ends, and cutting them into strips. Finally, cut the leek into rings, discarding the first two layers, removing the dark green part and the roots at the base.
In a pan pour the extra virgin olive oil or sunflower oil, add the chopped vegetables, and cook them for about ten minutes by lowering the heat, adding a little water, and covering them with a lid. Stir occasionally with a wooden spoon.
While the vegetables are cooking, prepare the dumplings. Take a little dough at a time, form ropes with your hands like classic gnocchi and cut them into 1 cm pieces then squeeze them with your finger to give them a flat and elongated shape. Continue like this until the dough is finished.
Finally, heat the water to cook the dumplings. When it boils, add them and cook for a few minutes until they rise to the surface. Then drain them and add them to the pan with the vegetables.
Sauté the dumplings in the pan with the vegetables adding soy sauce, freshly grated ginger, and sesame. Serve them hot.
