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Steamed Pork and Rice Dumplings

Image for Steamed Pork and Rice Dumplings


Yield: 24 servings

kikkoman products used:


1 pound sweet (glutinous) rice
1/2 ounce dried Chinese black mushrooms
1/2 cup sliced green onions
2 tablespoons chopped ginger
1 1/2 pounds ground pork butt
2 large eggs
2 tablespoons Kikkoman Soy Sauce
1 tablespoon kosher salt
7/8 cup unsalted chicken stock
5 ounces fresh water chestnuts, finely diced
1 1/2 cups Garlic-Soy Sauce (recipe below)
3/4 cup finely minced carrots
3/4 cup finely minced cilantro


In bowl, cover rice with 8 cups cold water. Soak at least 1 hour or as long as overnight. In another bowl, soak mushrooms in water 20 minutes until soft and spongy. Drain thoroughly, remove and discard stems; chop finely. In food processor, finely mince green onions and ginger. Add pork, eggs, soy sauce, salt and stock. Process, pulsing on and off until thoroughly combined. (Do not overprocess to a paste.) Transfer to bowl. Mix in mushrooms and water chestnuts by hand, stirring in one direction. (Note: Pork mixture can be prepared, covered closely with plastic wrap and refrigerated up to 24 hours in advance. Mix gently before shaping.)

Rinse rice until water runs clear; drain thoroughly and spread on sheet pan. Form pork mixture into balls with 1 tablespoon scoop. Drop each ball into rice and gently roll to cover completely. Arrange balls in oiled steamer, placing 1 inch apart.

Place over boiling water and steam over medium-high heat 1 1/2 to 2 hours, adding water as needed. (For best texture, steam no less than 1 1/2 hours.) Steamed Pork and Rice Dumplings can be held in steamer over low heat 1 to 2 hours.

For each serving, to order: Plate 1 tablespoon Garlic-Soy Sauce. Top with 3 Steamed Pork and Rice Dumplings. Sprinkle with 1 1/2 teaspoons each minced carrots and minced cilantro.

To make Garlic-Soy Sauce: In bowl, mix 1 cup soy sauce, 1/2 cup distilled white vinegar, 2 1/2 teaspoons oriental sesame oil, 1 scant teaspoon sugar and 3/4 ounce finely chopped garlic. (Makes about 1 1/2 cups.)


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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