Rice Dumplings with Coconut Vegetables

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Rice Dumplings with Coconut Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
461
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories461 kcal(22 %)
Protein8.1 g(8 %)
Fat32.6 g(28 %)
Carbohydrates34 g(23 %)

Ingredients

for
4
For the dumplings
450 milliliters
Vegetable broth (premade)
150 grams
2
1
20 grams
7 tablespoons
4 tablespoons
2 teaspoons
2
For the vegetables
100 grams
2
1 tablespoon
200 milliliters
Coconut milk (Unsweetened, canned)

Preparation steps

1.

For the dumplings: Bring broth to a boil, add rice and simmer on low heat until liquid has been absorbed, stirring frequently (about 25 minutes). Place rice into a bowl and let cool.

2.

Rinse and finely chop scallions. Halve pepperoncini and remove seeds and ribs, chop finely. Peel and finely grate ginger. Heat 1 tablespoon of oil in a pan and saute scallions, pepperoncini and ginger for a few minutes. Add vegetables to rice and mix well. Rinse cilantro, shake dry and pluck off leaves, then chop coarsely. 

3.

Add chopped cilantro (set some aside for garnishing), 3 tablespoons of sesame seeds, cornstarch and egg yolks to rice and mix well. Season with salt and pepper. Make 12 dumplings out of the mixture. Heat 6 tablespoons of oil in a pan and cook dumplings for about 10-12 minutes on medium heat or until golden brown on all sides. Drain on paper towels. Sprinkle with cilantro leaves and remaining sesame seeds.

4.

For the vegetables: Rinse snow peas and blanch in boiling salted water for about 1-2 minutes. Drain and rinse in cold water, drain well. Quarter peppers, remove seeds and ribs and chop. Heat oil in a pan and saute peppers for about 5 minutes. Add snow peas and saute briefly. Add coconut milk and simmer for a few minutes. Season with salt and pepper. Arrange coconut vegetables and dumplings on plates and serve.