Multigrain and Legumes Vegan Rice Dumpling

It is Dumpling Festival (端午节) this week! In upholding the family tradition, we would wrap rice dumplings to celebrate the festival while providing an opportunity for the children to immerse in the rich Chinese cultural practices. Of course, nothing will stop The Therapeutic Kitchen to incorporate wholegrain and wholesome ingredients into whatever recipe we prepare at home. Traditional Chinese rice dumplings usually contains meat, dried shrimps, with occasional salted egg yolk or premium ingredients such as dried scallops. Vegetarian version of savory rice dumplings usually contain mock meat or processed ingredients to enhance its flavor. On the other hand, our vegan rice dumpling is rich in flavor and robust in texture, comprising of 10 grains and legumes, with a mix of spices and just a little soy sauce. The end result is a very full-bodied rice dumpling that is not only a treat to the taste bud, but also a treat to our health.

A mixture of grains - brown rice, black glutinous rice, barley and millet are added to the traditional ingredient, glutinous rice to create a mix of texture, while increasing the fiber, vitamin B and various minerals at the same time To make up for the umami flavor, and to add bite to the dumpling, a variety of beans and lentils are used. They are not only high in soluble and insoluble fiber, they also pack a punch by increasing the protein content of the dumpling. This makes one feel full longer while regulating the blood sugar, which means better concentration and vitality to last till the next meal. Dried mushrooms, five-spice powder, pepper and soy sauce lends a taste of tradition to this recipe. Ginger is added for its warming effect, and at the same time to reduce 'wind' and promote digestion. All beans and grains are soaked for at least 8 hours to increase its digestibility while removing some of the indigestible complex sugar.

Ingredients (makes 25 dumplings) :

• 3 cups glutinous rice

• 1 cup black glutinous rice

• 1/2 cup millet

• 1/2 cup brown rice

• 50g black eye peas

• 50g chickpeas

• 50g red beans

• 50g mung beans

• 50g lotus seed

• 50g barley/Job's tears

• 25 pieces dried chestnut

• 10 pcs dried mushrooms

• 1/2 cup water

• 30g old ginger

• 10g galangal

Seasoning

• 5 tbsp Soy sauce

• 2 tbsp dark soy sauce (optional)

• 1 tbsp five-spice powder

• 1 tbsp pepper

• Salt to taste

Miscellaneous

• 50 pcs dried bamboo leaves and string

Method

1. Wash and soak dried bamboo leaves overnight. Boil the leaves in a pot of water the next morning. Add a bit of oil into the boiling water so that leaves are coated with oil. This would prevent rice sticking to leaves after dumpling is cooked. This step is included because this recipe is lower in fat than the usual rice dumplings containing fatty meat. Cut off a bit of both ends of leaves for easier wrapping.

2. Soak all beans and grains for at least 8 hours. Soak dried mushrooms for at least 4 hours and then cut into quarters.

3. Finely chop or pound old ginger and galangal. Divide into 3 parts.

4. Heat wok and stir fry one part of old ginger, galangal and dried mushrooms, till fragrant, about 5 minutes. Remove for later use.

5. In the same wok, add 1 tablespoon of oil and repeat the above process with all the beans, except chestnut (Keep chestnut for later use without stir frying them). Remove from heat.

6. Repeat again with glutinous rice, black glutinous rice, millet and barley. Stir fry the grains till glutinous rice turns sticky. Add all the seasoning ingredients, followed by the fried beans and mushroom. Continue to stir fry for another 2-3 minutes.

7. Add water to the stir fried ingredients and continue to stir till all water are absorbed. *£Cooking grains and beans till they are almost half done helps reduce cooking time of dumplings later.

8. To wrap rice dumpling, place 2 bamboo leaves and bring the ends together to make a cone. Fill with stir fried ingredients till about half full. Place the chestnut in the middle and cover with the fried ingredients till about 80% full.

9. Bring the pointed leaves with one hand while holding the cone firmly with another. Close leaves to seal and tie with the string with 2 wind rounds and knot Repeat till all ingredients are used up.

10. Boil a big pot of water. Place the dumplings into the pot of boiling water, making sure all dumplings are covered in water. Cook over medium heat for 2 hours.

11. Fish out the dumplings and hang to drip off excess water while allowing it to cool. Serve warm.

12. Keep excess dumplings in the fridge for up to a week or 2 weeks in the freezer

Hope you would give this recipe a try!