Rice Dumplings with Coconut Vegetables
- For the dumplings
- 450 milliliters
Vegetable broth (premade)
- 150 grams
- 20 grams
- 7 tablespoons
- 4 tablespoons
- 2 teaspoons
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.
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.
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.
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.