Instant pot sticky rice dumpling hack - pork and abalone

Name: Instant pot sticky rice dumpling hack - pork and abalone
Prep time: 6 h
Cook time: 30 min
Total time: 6 h 30 min
Cuisine: Chinese, Asian
Ingredients: 1.5 cups glutinous rice (or sweet rice, soaked overnight); 4-5 dried bamboo leaves (soaked for 4 hours, washed on both sides); 125g pork belly, diced and marinated for 1-2 hours in fridge; 3-4 Chinese sausages, sliced; 6-7 pieces of small braised abalone (Fat Choy brand braised abalone); 6-7 dried mushrooms (soaked in hot water for 15 mins); 1 scallion, chopped; 1/2 tbsp light soy sauce (I used Pearl River Bridge gluten free less sodium soy sauce); 1/4 tsp salt; 1/4 tsp dark soy sauce; 1/2 tsp Shao Xing wine; 1/2 tsp sugar; 1/2 tsp white pepper; 1/2 tbsp light soy sauce (I used Pearl River Bridge gluten free less sodium soy sauce); 1/2 tsp salt

9 steps

Prep:6hCook:30min

If you’ve been intimidated by the idea of laboring in the kitchen and individually wrapping rice dumplings or “zhongzi”, here’s a hack to make it fuss free and to cut down cooking time by a quarter with instant pot. Rice dumplings are typically eaten during dragon boat festival and there are many different types, both sweet and savoury. Here’s my rendition of it using braised abalone, pork belly and mushrooms. Serves 4

Updated at: Thu, 17 Aug 2023 06:03:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories844.6 kcal (42%)

Total Fat49.3 g (70%)

Carbs68.3 g (26%)

Sugars4.6 g (5%)

Protein28.4 g (57%)

Sodium1644.5 mg (82%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsglutinous rice

or sweet rice, soaked overnight

4dried bamboo leaves

soaked for 4 hours, washed on both sides

125gpork belly

diced and marinated for 1-2 hours in fridge

3Chinese sausages

sliced

6abalone

pieces, small, braised, Fat Choy brand braised abalone

6dried mushrooms

soaked in hot water for 15 mins

1scallion

chopped

Marinade for pork belly

½ Tbsplight soy sauce

I used, gluten free less sodium soy sauce

¼ tspsalt

¼ tspdark soy sauce

½ tspshao xing wine

½ tspsugar

½ tspwhite pepper

Extra seasoning for glutinous rice

½ Tbsplight soy sauce

I used, gluten free less sodium soy sauce

½ tspsalt

Instructions

Step 1

Soak the uncooked sticky rice overnight (or at least 6 hours). Soak the dried bamboo leaves for at least 4 hours (or overnight).

Step 2

Cut the pork belly into ½ inch bite-sized pieces, marinate for 1-2 hours in fridge

Step 3

Soak the dried mushrooms in hot water for at least 15 mins (or overnight), then slice to small pieces.

Step 4

Slice the braised abalone and Chinese mushrooms and set aside. Dice the scallion to small pieces as well

Step 5

Drain the soaked sticky rice completely. Mix the rice with 1/2 tablespoon light soy sauce and 1/2 teaspoon salt in a large bowl. Then add sliced mushrooms, abalone, Chinese sausage and scallion to rice and mix well

Step 6

Line a deep dish (that can fit in your instant pot) with the bamboo leaves (drained and cleaned on both sides). Alternate adding the rice mixture and marinated pork belly pieces into the dish

Step 7

Pinch the ends of bamboo leaves together and tie with a string to secure the ends. This will prevent water from entering your rice dumpling

Step 8

Add 2 cups of water to the bottom of your instant pot, then place deep dish on a trivet and put inside the instant pot. Close the lid and set seal to venting. Set manual on high pressure for 30 minutes, then do a natural release for 15 minutes

Step 9

Enjoy while warm