Rice dumplings

Learn how to make Hokkien bak chang in a pressure cooker or with boiling method. The recipe is a no fuss but with same great taste. Also sharing how to wrap zongzi.

Bánh giò is a Vietnamese rice flour dumpling filled with ground pork sautéed with wood ear mushrooms and shallots. The pyramid shaped dumplings are wrapped and steamed in banana leaves, which give the rice flour dough a greenish hue and a slightly floral leafy aroma. This North Vietnamese specialty is not a bite-sized dumpling like potsickers. One dumpling can be a meal in itself and is commonly eaten for breakfast. They can also be enjoyed as a snack or light meal at anytime during the day…

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.

Ham Sui Gok 咸水角 are savoury Chinese fried glutinous rice dumplings that are served at dim sum restaurants. It features a pork and vegetable filling encased in a slightly sweet, chewy glutinous rice dough.

Banh Gio Recipe (Vietnamese Rice & Pork "Dumplings") - Hungry Huy

Sticky rice dumpling is a popular snack or appetizer in Vietnam, especially in the North and the Central. When I was a kid, a common habit of the moms in my hometown was buying snack for kids when …

There’s something to be said about recipes that are passed down in families. Somehow, your fondest memories of food are always what you ate growing up, and everything else that you eat later …

Kozhukatta/ Steamed Rice Dumplings Kozhukatta is a traditional Kerala delicacy. They are soft round steamed rice dumplings with both ...

Happy year of the tiger! Dumplings are a must for me on the Chinese New Year, or Lunar New Year and these rice dumplings are the ultimate la...

This is Zong Zi (粽子), also known as Sticky Rice Dumpling, also known as what you eat to celebrate Dragon Boat Festival. If you have never had Zong Zi (粽子) before, it is kinda similar to Tamales. You wrap sticky rice, meat, nuts, mushrooms, and other ingredients inside the bamboo leaf, and you steam it. The glutinous rice soaks up all the flavor from the bamboo leaf and meat juices, becoming super savory and delicious. This Zong Zi recipe has been passed down from my great-grandma in Taiwan…