Indian Chinese Style Stuffed Sticky Rice Dumplings

Ingredients

In this Indian Chinese adaptation, the traditional Cambodian ansom chek is transformed into a flavorful fusion dish. The original dish typically features sticky rice wrapped in banana leaves and filled with a mixture of mung beans, pork, and coconut milk. In the Indian Chinese version, the sticky rice is infused with Indian Chinese spices and the filling is made with vegetables, chicken, and soy sauce, giving it a distinct flavor and texture. We alse have the original recipe for Ansom chek, so you can check it out.

• 2 cups (400g) sticky rice 2 cups (400g) sticky rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 200g boneless chicken, cooked and shredded 200g boneless chicken, cooked and shredded
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon chili sauce 1 teaspoon chili sauce
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 52g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Soak the sticky rice in water for 4 hours. Drain and set aside.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic. Sauté until golden brown.
3. 3.
   Add the chopped carrot and bell pepper to the pan. Cook until the vegetables are tender.
4. 4.
   Add the cooked and shredded chicken to the pan. Stir in the soy sauce, chili sauce, ginger paste, garlic paste, garam masala, and salt. Mix well.
5. 5.
   In a steamer, place a layer of banana leaves or parchment paper. Take a small portion of the soaked sticky rice and flatten it on the banana leaf/parchment paper.
6. 6.
   Place a spoonful of the chicken and vegetable mixture in the center of the flattened sticky rice.
7. 7.
   Fold the edges of the sticky rice over the filling, creating a dumpling shape. Secure the edges with toothpicks or kitchen twine.
8. 8.
   Repeat the process with the remaining sticky rice and filling.
9. 9.
   Place the dumplings in the steamer and steam for 30-40 minutes, or until the sticky rice is cooked and tender.
10. 10.
    Remove the dumplings from the steamer and garnish with fresh cilantro.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Sticky rice — Make sure to soak the sticky rice for at least 4 hours to achieve the desired texture. Drain it well before using.
• Garam masala — If you don't have garam masala, you can substitute it with a blend of ground cumin, coriander, cardamom, cinnamon, and black pepper.

Tips & Tricks

• To enhance the flavor, you can add a dash of vinegar or lemon juice to the filling mixture.
• If you prefer a spicier version, increase the amount of chili sauce or add some chopped green chilies to the filling.
• Serve the dumplings with a side of spicy chili sauce or soy sauce for dipping.
• You can also experiment with different fillings such as shrimp, tofu, or mixed vegetables.
• Leftover dumplings can be refrigerated and steamed again when ready to eat.

Serving advice

Serve the Indian Chinese Style Stuffed Sticky Rice Dumplings as a main course or as an appetizer. They can be enjoyed on their own or with a side of spicy chili sauce or soy sauce for dipping.

Presentation advice

Arrange the dumplings on a platter, garnish with fresh cilantro, and serve them with a vibrant dipping sauce. The colorful filling and the neatly folded sticky rice dumplings will make for an appealing presentation.