Sticky Rice Dumplings
"Sticky rice dumplings are common throughout Southeast-Asia - both savory and sweet versions. This savory Thai recipe has a healthy chicken and shiitake mushroom filling. These chicken dumplings are then wrapped in banana leaves and either steamed, barbecued, or baked in the oven. Serve them as part of a main course, or as a snack. They also make a great lunch - just take one of these compact packets to work and microwave it for a quick, deliciously unique lunch!..."
INGREDIENTS
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MAKES Approx. 6 Large Dumplings
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1 pkg. banana leaves, fresh or frozen (if frozen, thaw for at least 1 hour)
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2 cups Thai sweet rice (also known as "sticky rice", available at Asian/Chinese food stores)
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3 3/4 cups water
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1/4 tsp. salt
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2 boneless chicken breasts, cut into bite-size pieces or smaller
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1 tsp. cornstarch stirred into 3 Tbsp. soy sauce
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1 cup fresh shiitake mushrooms, diced
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1 thumb-size piece galangal or ginger, grated or cut into matchstick pieces
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1/4 cup white wine or sherry (or cooking wine/sherry)
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some toothpicks, twine, satay sticks, or string to secure the dumplings
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STIR FRY SAUCE:
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1 Tbsp. fish sauce
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1 Tbsp. brown sugar
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1 thumb-size piece galangal (or ginger), peeled and grated
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1 red chilli, thinly sliced (seeds removed if you prefer milder dumplings) OR 1-3 tsp. chili sauce
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1 Tbsp. lime juice
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1 tsp. dark soy sauce
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1 tbsp. oyster sauce
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OTHER: oil for stir-frying
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