Best 2 Foamy White Steamed Rice And Bean Dumplings Recipes
**Steamed Rice and Bean Dumplings: A Culinary Journey Through Diverse Flavors and Textures**
In the realm of culinary delights, steamed rice and bean dumplings stand as a testament to the boundless creativity and diverse flavors that can be coaxed from humble ingredients. These dumplings, often referred to as "báhn bèo", are a symphony of textures, where the delicate softness of steamed rice flour dough yields to a savory filling of mung beans, pork, and wood ear mushrooms. Originating from the vibrant streets of Vietnam, these dumplings have captivated taste buds across the globe, inspiring variations that showcase the culinary heritage of different regions. Embark on a culinary adventure as we delve into the world of steamed rice and bean dumplings, exploring the unique recipes that capture the essence of this delectable dish.
**1. Traditional Vietnamese Steamed Rice and Bean Dumplings:**
Immerse yourself in the culinary traditions of Vietnam with this classic recipe. Every bite of these dumplings is a harmonious blend of savory and sweet, with the aromatic filling perfectly complementing the soft and chewy rice flour wrapper.
**2. Steamed Rice and Bean Dumplings with Shrimp:**
Experience a delightful twist on the classic recipe as succulent shrimp joins the ranks of the filling ingredients. The delicate sweetness of the shrimp elevates the dumpling to new heights, creating a harmonious balance of flavors.
**3. Steamed Rice and Bean Dumplings with Chicken:**
For those who prefer a poultry-based filling, this recipe showcases the versatility of steamed rice dumplings. Tender chicken breast, marinated in flavorful spices, takes center stage, offering a hearty and satisfying filling that pairs wonderfully with the soft rice flour dough.
**4. Vegetarian Steamed Rice and Bean Dumplings:**
Catering to the preferences of vegetarians, this recipe reimagines the classic dumpling with a plant-based filling. A medley of vegetables, including carrots, mushrooms, and tofu, provides a symphony of textures and flavors, making this dumpling a hearty and satisfying meatless option.
**5. Steamed Rice and Bean Dumplings with Peanut Sauce:**
Indulge in a culinary fusion experience as this recipe introduces a creamy peanut sauce as a dipping accompaniment. The rich and nutty flavors of the peanut sauce add a delightful dimension to the dumplings, creating a tantalizing combination that will leave you craving more.
**6. Steamed Rice and Bean Dumplings with Soy-Ginger Dipping Sauce:**
For those who prefer a more classic dipping sauce, this recipe offers a tantalizing blend of soy sauce, ginger, and sesame oil. The umami-rich soy sauce, combined with the spicy kick of ginger and the nutty aroma of sesame oil, elevates the dumplings to a new level of deliciousness.
**7. Steamed Rice and Bean Dumplings with Chili Oil:**
Embark on a culinary adventure with this recipe, which introduces a fiery chili oil as the dipping sauce. The spicy heat of the chili oil tantalizes the taste buds, creating a thrilling contrast to the soft and savory dumplings.
CANTONESE-STYLE ZONGZI (RICE DUMPLINGS)
Our detailed, step-by-step Cantonese-style zongzi recipe (or joong in Cantonese), a traditional Chinese savory sticky rice treat with pork, peanuts, and salted duck egg yolk eaten during the Dragon Boat festival.
Provided by Judy
Categories Dim Sum
Time P1DT8h
Number Of Ingredients 13
Steps:
- First, soak the leaves overnight. The next day, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water until wrapping time so they don't dry out.
- Soak the sweet rice overnight. The next day, drain completely. Mix the soaked, uncooked rice with 2 tablespoons light soy sauce and 2 teaspoons salt in a large bowl and set aside.
- Soak the peanuts overnight. The next day, boil for 5 minutes, drain, and set aside.
- In a bowl, toss the pork belly with 2 teaspoons light soy sauce, 1/2 teaspoons sugar, 2 teaspoons shaoxing wine, 1/2 teaspoon salt, and white pepper. Marinate overnight. The goal of this step is to make the pork belly slightly too salty, because the rice will absorb the excess salt, giving the zongzi its distinctive savory, umami flavor.
- The next day, heat the oil in a wok over medium heat. Cook the pork belly for a few minutes before adding the water. Cover the wok with the lid, and cook for 5-10 minutes until the liquid is gone. Remove from the wok and let cool.
- Cut the egg yolks in half. Cut the sausages into 12 equal pieces. Set aside in separate bowls.
- Follow the step-by-step photos to wrap the zongzi. Remember: You must cut away at least half an inch off the bottom of every leaf you use. Make sure the kitchen twine won't break easily. To do this, it's best to wet the twine first by soaking it in a bowl of water. It's best to tie one end of the twine to an anchor point or kitchen fixture (e.g. you kitchen sink), because you will only have one hand to tie the zongzi. Your other hand will be holding the zongzi. Or have someone help you out! If leaves rip anywhere during the wrapping process, you'll need to start over and discard the ripped leaf. That's why I call for more leaves than is technically needed. Some of the leaves are bound to rip.
- To cook the Zongzi, get a medium-sized pot and neatly nest the zongzi inside, avoiding large gaps. Put a large plate directly on top of the zongzi to weigh them down. Fill the pot with cold water, until the zongzi are submerged. Place the pot on the stove over medium high heat. Once the water boils, turn the heat to low/medium-low, and let it simmer for at least 7-8 hours.
- The water should be "moving" while simmering, but there should be no large roiling bubbles. You must check the pot fairly often to make sure the zongzi are always submerged in water. Only add boiling water to adjust the water level-do not add room temperature or cold water. Keep a kettle of hot water on the stove so that you're prepared throughout the 7-8 hour cooking time.
- Once the 7-8 hours is up, eat the zongzi while they're hot! Sweet zongzi can be enjoyed at room temperature, but savory zongzi are really the best when they're steamy and delicious.
Nutrition Facts : Calories 497 kcal, Carbohydrate 52 g, Protein 13 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 116 mg, Sodium 607 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SIOPAO (FILIPINO STEAMED DUMPLINGS)
Warning - this recipe is not easy, but well worth the effort. This is a Filipino dish with Chinese roots. A steamed, almost sweet, yeasty bun filled with delicious chicken filling can also be made with shredded pork. You will need a bamboo steamer.
Provided by MCCACJ
Categories Main Dish Recipes Dumpling Recipes
Time 1h55m
Yield 15
Number Of Ingredients 14
Steps:
- Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
- Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
- Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
- Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
- Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 43.9 g, Cholesterol 34 mg, Fat 11.2 g, Fiber 1.6 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 270 mg, Sugar 4.5 g
Tips:
- To achieve the perfect foamy texture, use a high-power blender and blend the rice and beans until completely smooth.
- Make sure to use a large pot when cooking the dumplings, as they will expand significantly during the steaming process.
- To prevent the dumplings from sticking to the steamer basket, grease it lightly with oil or line it with parchment paper.
- Steam the dumplings for the full amount of time specified in the recipe to ensure that they are cooked through.
- Serve the dumplings immediately with your favorite dipping sauce or condiment.
Conclusion:
Foamy white steamed rice and bean dumplings are a delicious and unique dish that is sure to impress your taste buds. With their light and airy texture, delicate flavor, and versatility, these dumplings are a perfect addition to any meal. Whether you serve them as an appetizer, main course, or side dish, they are sure to be a hit. So next time you're looking for something new and exciting to cook, give these foamy white steamed rice and bean dumplings a try. You won't be disappointed!
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