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Savoury Rice Dumplings

With Mazola® Canola Oil

Created By @yvrhomecook

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  • 3 tbsp Mazola Canola Oil
  • 1 kg glutinous rice, soaked for 5 hours & set aside
  • 3 tbsp soy sauce
  • 1 tsp 5 spice powder
  • 1.5 cups pork stock (from cooking the pork)


  • 2 tbsp Mazola Canola Oil
  • 3 pcs ginger
  • 8 cloves garlic, pounded
  • 1/4 cup shallots
  • 1.5 lbs pork belly, cut into 1-inch pc
  • 10 pc medium dried shiitake mushroom, cut in half & soaked in 2 cups of water for at least an hour & drained; save liquid for later
  • 1 star anise
  • 1 bay leaf
  • 1/4 pc of a dried tangerine peel
  • 1/8 cup white sugar
  • 1/2 tsp 5 spice powder
  • 1/2 tsp chicken powder
  • 1/2 tsp white pepper
  • 1/2 tsp ground cinnamon
  • 1/4 cup Chinese rice wine
  • 1/4 cup oyster sauce
  • 1/8 cup soy sauce
  • 2.5 cups water
  • 1 cup peeled chestnuts
  • 1/2 cup dried shrimp soaked in 2 cups water for at least 2 hours & drained; save 1 cup of liquid for later


  • 40 pcs dried or fresh bamboo leaves, follow package instructions on how to prepare it before wrapping the filling
  • kitchen twine, cut to 20 strings, long enough to wrap each dumpling



  1. In a medium high heat wok, add 2 tbsps of Mazola Canola Oil and sauté ginger, garlic, and shallots until translucent.
  2. Add pork and sauté until pork is browned, around 5-6 minutes. Add the mushrooms and cook for another 3-4 minutes.
  3. To the wok, add the star anise, bay leaf and tangerine peel. Add the seasonings above, and the reserved mushroom and shrimp soaking water. Lastly, add water. Bring to a boil, then lower the heat to simmer. Cover pot with lid and cook until pork is tender, around 40-50 minutes.
  4. Once pork is tender, remove it and the mushrooms and set aside. Add chestnuts and soaked & drained shrimp, and cook for another 10 minutes.
  5. Remove from the pot and set aside. Set aside 1.5 cups of the pork stock and set this aside for the rice.


  1. In a medium-high wok, add 3 tbsp of Mazola Canola Oil. Once heated, add soaked & drained rice and sauté for about 3-4 minutes.
  2. Add Chinese five spice powder, soy sauce, and pork sauce and mix until thoroughly mixed together, around 4-5 minutes. Set aside.


  1. Fold 2 bamboo leaves together into an upside-down pyramid. Put a tablespoon of rice inside and push down to the tip of the cone, then top with a piece of pork, a mushroom, a few shrimp, and 1-2 chestnuts. Top with more rice and push down with a spoon.
  2. Fold leaves over to seal the dumpling. Don’t worry about the shape as long as the filling is secured by the wrap. Tie string tightly around the leaves.
  3. Bring water to a boil in a large stock pot and add the steamer portion on top. Put in the dumplings on the steamer pot, and close the lid. Cook over medium heat for 1½ hours. Remove from the pot and cool. Serve with tomato ketchup or hot sauce.

Created By @yvrhomecook