Description
These little golden dumplings are like a warm hug wrapped in a crispy rice jacket. Imagine savory filling tucked inside a ball of sticky rice, pan-fried to perfection so you get that irresistible crunchy shell with every bite. It’s like your favorite dumpling got a glow-up and took a trip to Flavor Town.
Ingredients
For the Rice Shell:
2 cups cooked sticky rice (short grain or sushi rice works best)
1 tbsp rice vinegar
Salt to taste
For the Filling (go wild or try this classic combo):
½ cup ground chicken or pork
1 green onion, chopped
1 tsp soy sauce
½ tsp sesame oil
1 tsp grated ginger
1 small garlic clove, minced
To Crisp ‘Em Up:
Neutral oil (canola, avocado, or vegetable) for pan-frying
Optional Dipping Sauce:
Soy sauce, rice vinegar, chili crisp, or a drizzle of sweet chili
Instructions
Mix the Filling
In a bowl, stir together your filling ingredients until well combined. You can lightly sauté the filling if you want it pre-cooked, especially if using pork or chicken.Rice Prep
Mix your warm cooked rice with a little rice vinegar and a pinch of salt. Let it cool slightly so it’s easier to handle.Stuff + Shape
Scoop about 2 tablespoons of rice into your palm, flatten it, and add a spoonful of filling in the center. Gently mold the rice around the filling to form a ball. Repeat until you’re out of ingredients.Fry ‘Til Golden
Heat a few tablespoons of oil in a skillet over medium heat. Add the rice balls and press them slightly to form flat-bottomed dumplings. Cook until golden brown and crispy on all sides, about 2–3 minutes per side.Serve + Dip
Serve hot with your favorite sauce and prepare for oohs, ahhs, and maybe even a slow clap.
Notes
Make it vegetarian with a mushroom + tofu filling.
• Add a slice of mozzarella or cheddar inside for a melty surprise.
• Sub leftover fried rice for a different twist on the shell.
• Try Thai basil or curry seasoning for a flavor remix.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~110 per dumpling
- Protein: ~4g