Glutinous Rice Dumpling

Guo Zeng Zong

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

By Chan Chen Hei

Published 2005

  • About


Glutinous rice 60 g, washed, soaked overnight and drained
Cooking oil
Spring onion (scallion) 1, chopped
Ginger 1-cm knob, peeled and chopped
Garlic 2 cloves, peeled and chopped
Dried prawns (shrimps) 1 Tbsp, soaked overnight and drained
Fatty pork 40 g
Split green beans 20 g
Chestnuts 2, peeled
Salted egg yolk 1
Dried Chinese mushroom 1, soaked to soften and squeezed dry
Dried lotus leaf 1


To Taste

  • Five spice powder
  • Salt
  • Sugar
  • Sesame oil
  • Ground white pepper


  • Mix glutinous rice with seasoning to taste. Set aside.
  • Heat some oil and sauté spring onion, ginger and garlic until fragrant. Add dried prawns and pork. Sauté until fragrant.
  • Spread half the glutinous rice on the lotus leaf, followed by half the split green beans and sautéed ingredients. Top with chestnuts, salted egg yolk and mushroom. Cover with remaining split green beans then remaining glutinous rice. Fold leaf into a parcel, leaving some room for the glutinous rice to expand. Secure with string.
  • Immerse in boiling water and cook for 3–4 hours.
  • Serve with sugar and/or dark soy sauce.