Bengali-style Rice Dumplings (Bengali Lemper)

Ingredients

In the original Indonesian Lemper, glutinous rice is used, while in the Bengali adaptation, regular rice is used. The Bengali version also incorporates Bengali spices, such as cumin, coriander, and garam masala, to infuse the dish with the flavors of the region. Additionally, the use of banana leaves for wrapping adds a distinct aroma and visual appeal to the Bengali-style Lemper. We alse have the original recipe for Lemper, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 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 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 cup (150g) cooked shredded chicken 1 cup (150g) cooked shredded chicken
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the cooked rice, turmeric powder, and salt. Mix well to evenly distribute the turmeric and salt.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
4. 4.
   Sprinkle cumin powder, coriander powder, and garam masala over the onion mixture. Stir well to coat the onions with the spices.
5. 5.
   Add the cooked shredded chicken to the pan and mix until the chicken is well coated with the spices. Cook for a few minutes until heated through.
6. 6.
   Take a small portion of the seasoned rice and flatten it in the palm of your hand. Place a spoonful of the chicken filling in the center of the rice and fold the rice over the filling, shaping it into a dumpling.
7. 7.
   Wrap the dumpling in a piece of banana leaf, securing it with a toothpick if needed. Repeat the process with the remaining rice and filling.
8. 8.
   Steam the wrapped dumplings for about 15-20 minutes, or until the rice becomes soft and sticky.
9. 9.
   Remove the toothpicks and serve the Bengali-style Lemper while still warm.

Treat your ingredients with care...

• Rice — Use cooked rice that has cooled down slightly for easier handling when shaping the dumplings.
• Banana leaves — If fresh banana leaves are not available, you can use parchment paper as a substitute. However, the aroma and visual appeal will be different.

Tips & Tricks

• To enhance the flavor of the chicken filling, marinate the shredded chicken with a mixture of yogurt, turmeric, and chili powder for 30 minutes before cooking.
• If you prefer a spicier version, add chopped green chilies or chili powder to the chicken filling.
• Serve Bengali-style Lemper with a side of tangy tamarind chutney for an extra burst of flavor.
• Leftover Bengali-style Lemper can be refrigerated and reheated in a steamer or microwave for a quick snack.

Serving advice

Serve Bengali-style Lemper as a snack or appetizer. It can be enjoyed on its own or paired with a tangy chutney for dipping.

Presentation advice

Arrange the steamed Bengali-style Lemper on a platter, removing the toothpicks if used. Garnish with fresh cilantro leaves for a pop of color. Serve the dish with banana leaves underneath to add an authentic touch.