07/06/2026
Thai King Brown Rice Dumplings糙米粽子
INGREDIENTS A:
Thai King Brown rice 1kg (soaked overnight and drained)
Chinese five-spice powder 1tsp
Salt 1 tsp
Dark soy sauce 1/2 tbsp
Llight soy sauce 2 tbsp
Sugar 1 tsp
Oyster sauce 1 tbsp
INGREDIENTS B:
400g boneless chicken, sliced or 400g belly pork (remove skin)
Oyster sauce 2 tbsp
Light soy sauce 1 tbsp
Pepper 1/2 tsp
Sugar 1/2 tbsp
INGREDIENTS C:
Oil 1 tbsp
Shallots 2 pcs
fresh shiitake mushrooms 8 pcs (cut into halves)
Ready to eat chestnuts 150g
Dried prawns 🦐 100g
Soy sauce 5 tbsp
Dark sweet soy sauce 2 tbsp
Ground white pepper 1 tsp
a pinch of salt
Salted egg yolks, 5pcs ( steamed and halved )
Utensils
20 pcs dried bamboo leaves, soaked and pat-dried
Some h**p strings (for tying dumplings)
METHOD :
1. In a mixing bowl, combine Ingredients A and mix well.
2. Heat oil in a wok, add seasoned brown rice and stir-fry over medium heat for 2-3 minutes. fry till fragrant.
3. Preheat a non-stick pan, add in vegetable oil and stir fry 2 shallots till fragrant. Add in dried prawns, chestnuts, shiitake mushrooms and let it sizzle. Add soy sauce, dark sweet soy sauce, a pinch of salt and ground white pepper. Stir fry and well mixed then set aside.
4. Heat 1 tbsp of oil in a wok, add marinated chicken slices , then stir-fry until completely cooked. Set aside.
5. To assemble, fold 2 pieces of bamboo leaves into a cone shape, add 1 tbsp of brown rice mixture, followed by salted egg yolk, shiitake mushrooms, chestnut (a piece for each) and chicken slices, and fill with brown rice mixture. Fold into a neat pyramid shape and tie with a string. Repeat this step until all Ingredients are used up.
6. Fold in the side fully and you will get a triangular shape. Fold along the shape and allow the ends to be tied up by a natural fiber string.
7. In a large boiling pot of water add 1 tablespoon of salt.
8. Place all dumplings in the pot. Cover and lower heat to simmer for 2.5-3 hours. (Longer hours for bigger dumplings) Keep adding water when water level decreases.
9. Then, remove from the pot. A good indication of a well cooked dumpling is when dumpling does not stick to the leaves, and doesn’t fall apart when it is opened.
材料 A：
Thai King 糙米 🍚1公斤（隔夜泡软，沥干）
五香粉 1茶匙
盐 1茶匙
黑酱油 1/2汤匙
生抽 2汤匙
糖 1茶匙
蚝油 1汤匙
材料B:
400克 去骨鸡肉（切片）或400克五花肉,
蚝油 2汤匙
生抽 1汤匙
胡椒粉 1/2茶匙
糖 1汤匙
材料C:
油 1汤匙
小葱头 2粒
新鲜香菇 8朵 （切半）
即食栗子 🌰150克
虾米 🦐 100 克
酱油 5汤匙
黑甜酱油 2汤匙
白胡椒粉 1茶匙
一撮盐
咸蛋黄 5粒 （蒸熟，切半）
用材: 20片 干粽叶（泡软，抹干）, 适量 水草（绑粽子用）
做法:
1.将材料A放入搅拌碗内拌匀。
2. 镬内烧热油，加入糙米，以中火拌炒2-3分钟。炒至完全融合。。
3 .预热不粘锅，加入植物油，爆香2个小葱头。 加入虾米，栗子，香菇，让它咝咝作响。 酱油，黑甜酱油，一小撮盐和白胡椒粉。 翻炒至全部融合。取出
4. 镬内加入1汤匙油，加入腌好的鸡肉片，拌炒至熟透。
5. 将2片粽叶折成圆锥状，加入1汤匙糙米混合物，然后放入咸蛋黄、香菇片、栗子各一份，以及鸡肉片，再填入糙米混合物。
6. 将侧面完全折叠起来，你会得到一个三角形的形状。 沿着形状折叠，让两端用天然纤维绳系起来。
7. 在一大锅开水中加入 1 汤匙盐。
8. 将饺子放入锅中。 盖上盖子，转小火炖2.5-3小时。 （较大的饺子需要更长的时间）
9. 之后，从锅中取出。 煮熟的饺子的一个很好的迹象是米饭不粘在叶子上，打开时也不会散开
