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Hokkien style Rice Dumpling Recipe

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Adjust Servings:
500g Red Bean Paste
50 pcs Bamboo Leaves
1.7kg Glutinous Rice
1.5 cups Lard
1/2 cup Shallot Sliced
6 tbsp Coriander Powder
2 tbsp Five Spice Powder
1 tbsp + 2 tsp Salt
2 tbsp Sugar
2 tbsp White Pepper
1 cup Braised Meat Sauce
2 tbsp Light Soya Sauce
2 tbsp Oyster Sauce
3 tbsp Fish Sauce
2 tbsp Dark Sauce
Braised pork
1.7kg Pork Belly
1/4 cup Lard
10 pcs Shallot
9 pcs Garlic
4 slices Ginger
1 tbsp + 1/2 tsp Sugar
5 pcs Cardamon
1 Small Red Chillis deseeded
1/2 tbsp Sze Chuan Pepper
2 x 6cm sticks Cinammon
2 tsp Coriander Powder
1 1/4 tsp Five Spice Powder
1 tsp White Pepper
40ml Hua Diao Wine
1 1/4 tsp Light Soya Sauce
1 1/4 tsp Fish Sauce
1 tbsp + 2 tsp Oyster Sauce
4 tbsp Dark Sauce
a pinch Salt
80ml Water
Dried shrimps
150g Dried Shrimps
2 tbsp + 2 tsp Lard
2 - 4 pcs Shallot sliced
1/2 tsp Five Spice Powder
1/2 tsp Coriander Powder
1 tsp White Pepper
1 tsp Dark Sauce
Dried mushrooms
90g Dried Mushrooms
2 1/2 tbsp Lard
2 pcs Shallot Sliced
1/2 tbsp Oyster Sauce
1/2 tbsp Light Soya Sauce
1/2 tsp Sugar
1/2 tbsp Hua Diao Wine
1/2 tsp Coriander Powder
1/4 tsp Five Spice Powder
3 1/2 tbsp Water
1/2 tsp Dark Sauce
1 tsp Fish Sauce
300g Chestnuts
5 tbsp Lard
3 pcs Shallot Sliced
1 tsp Five Spice Powder
1 tsp Coriander Powder
1 tsp White Pepper
2 1/2 tsp Light Soya Sauce
1 tsp Fish Sauce
2 tsp Oyster Sauce
2 tsp Dark Sauce

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Hokkien style Rice Dumpling Recipe

Mum's Tasty Hokkien Rice Dumpling Recipe

  • 4-6h
  • Serves 25
  • Medium


  • Rice

  • Braised pork

  • Dried shrimps

  • Dried mushrooms

  • Chestnuts



This is my mother’s rice dumpling recipe that she taught me and Ed. We decided to document this recipe so that it will never be lost. My mother told us that the use of red bean paste was my Grandma’s idea because grandma liked to eat red bean paste. What grandma wants, grandma gets. =P Anyway, we all love the rice dumplings and it reminds me of family, togetherness and the love of parents (Oh my god, this is a very tedious dish to prepare).

This style of dumplings probably originates from southern Fujian where my grandparents were from. But again, it is a little hard to tell. Because when I went back there, their dumplings tasted different. Not as fragrant, does not use spices like us, and definitely no red bean paste. Grandma used to put dried oysters in there but because more than half of my family do not like dried oysters, we decided to forego that.

There are many types of rice dumplings and you can refer to my post on the festival and recipes of other types of rice dumplings by other trusted and popular bloggers.

Hokkien rice dumplings uses whole pieces of ingredients and basically all ingredients except the red bean paste was fried first with spices and dark soy sauce so that when the dumpling is cooked, they are being braised in the sauces that coat them. The highlight is also the braised pork (lor bak 卤肉)but the recipe is slightly different from that of regular braised pork. A bit more peppery, salty and has more coriander powder.

Hokkien dumplings are characteristically darker, has the fragrance of the spices used combined with the bamboo leaves, as well as a taste that is a balance of savoury, sweet, peppery, and salty. Because the fillings fundamentally taste quite distinctly different from each other, each bite can be a taste of something different.

The reason why each ingredient is fried separately is also because of their unique tastes and so the seasoning needs to be adjusted accordingly so that they will all taste good when put together in the final cooking.

Honestly, this is not the healthiest recipe, but we can all indulge in some delicious sinful food once in a while. Especially since this is a once a year thing. Another way is to have a overall healthy diet. I had 2 rice dumplings for lunch today with a large plate of green leafy salad and a apple cider vinegar and honey drink. The helps to cut through some of the oiliness of the dumplings as well. For more ideas of healthy recipes and how to lead a healthy lifestyle, you can read other articles under the health and recipe categories of this website.

This is a video on how to wrap the dumpling for newbies that need a detailed instruction on how to wrap one. There is a tip on how to pack it such that no membrane is needed for the red bean paste. I think the membrane is added to the red bean paste mainly such that if the red bean paste is in direct contact with the rice, the rice will not be cooked well.

Mother never documents her recipes. It is just a taste and adjust process for her and the taste is from memory and preference. So this time 3 of us worked together to do the taste and adjust and documented this for the first time. So far reviews of the final result has been very good. Yeah! =)

Rice dumpling 7

Rice dumpling recipe - collage

This is a recipe that will be much easier and more enjoyable if there is a team effort from the family. So either different people can prepare different ingredients or be assigned different tasks. However you breakdown the responsibilities, remember to have fun and enjoy working together. This is what family is about. 端午节合家安康!


This recipe calls for fried coriander. This can be found in Chinese provision or spice shops. It is different from those used in Indian or Malay cooking.

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Soak rice

Wash and soak glutinous rice overnight else longer cooking time would be required.

3h or overnight

Soak and wash bamboo leaves

Soak bamboo leaves in water overnight. Then wipe bamboo leaves with a clean cloth and warm water to remove any possible dirt and sand. Set aside to drip dry.

Note: Leaves should be moist when using for easier folding.

1h 20m

Blanch and clean chestnuts

Blanch chestnuts in boiling water for 30 minutes, turn off fire and cool for 30 minutes. Once cool, remove the red skin stuck in crevices of chestnuts. Break open chestnut to smaller pieces when necessary.


Blanch pork belly and cut to size

Blanch pork belly in boiling water for 10 - 15 minutes to cleanse it. Then cut into 1 inch thick bite sized pieces.


Rinse and soak dried shrimps and dried mushrooms

1) Rinse and soak dried shrimps in warm water for 20 minutes or till soft. Drain and set aside.
2) Rinse and soak dried mushrooms in warm water for 30 minutes or till soft. Cut into quarters. Drain and set aside.


Fry pork belly

1) Heat up wok or frying pan over high heat. Add lard, shallots, ginger and garlic. Fry till slightly brown, add sugar, cardamon, cinnamon, chilli and sze chuan peppers. Fry till sugar has melted.
2) Lower heat to small fire and add pork. Stir to coat evenly.
3) Add remaining ingredients. Stir to cook evenly. Cover and cook on low fire for about 20 minutes.


Fry dried shrimps

1) Heat up a clean frying pan or wok. Add lard and shallots.
2) Fry shallots till slightly brown.
3) Add dried shrimps
4) Add all seasoning and stir evenly to coat.
5) Set aside.


Fry dried mushrooms

1) Without washing the wok, heat up on high fire and add lard and shallots.
2) Fry shallots till slightly brown.
3) Add dried mushrooms
4) Add all seasoning and stir evenly to coat.
5) Set aside.


Fry chestnuts

1) Without washing the wok, heat up on high fire and add lard and shallots.
2) Fry shallots till slightly brown.
3) Add chestnuts
4) Add all seasonings and stir evenly to coat.
5) Set aside.


Fry glutinous rice

1) Without washing the wok, heat up on high fire and add lard and shallots.
2) Fry shallots till slightly brown.
3) Add all seasonings and braised pork sauce.
4) Add drained rice and stir to coat evenly.
5) Set aside.


Portion out red bean paste

Divide red bean paste into portions and roll them in palms to form a tight ball. Each ball is approximately 2.5cm in diameter (or personal preferred size)

1 - 3h

Wrap dumpling

1) Take 2 leaves, smooth side facing you, one leaf sharp end of leaf on right while the other leaf in opposite direction.
2) Form a cone with the leaf such that there is excess leaf on top of the cone.
3) Scoop 1 tbsp of rice into cone and press it to the sides to form a bowl.
4) Scoop 4 pcs of shrimp, 3-4 pcs of mushroom, and about 2 whole pieces of chestnut of equivalent into cone. Make sure to cover most of the rice.
5) Press a ball of red bean paste into the cone, taking care that it rests on the other ingredients, but will not touch the rice.
6) Press 2 pieces of meat onto the red bean paste to cover it.
7) Add 1 -1.5 tbsp of rice on top and flatten the top.
8) Fold down the top leaves to cover the dumpling.
9) Squeeze the sides of the dumpling to form the 2 corners of the dumpling and folding in the excess leaves.
10) Flip the dumpling over carefully while pressing the top of the leaf down firmly. and form the third corner of the pyramid.
11) Fold in the excess leaves and use a string to tie the dumpling so that the leaves are secured in position.


Cook dumplings

Boil a pot of water and add some salt. Add dumplings into water (fully submerged) and cook covered for 2 hours over high heat.
Test one to make sure it is fully cooked then remove from water and cool.
Store in chiller for a week or store in freezer for up to 6 months.


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