Rice Dumplings
Rice dumplings are a recipe with fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 450 ml vegetable broth (ready-made)
- 150 g risotto rice
- 2 Spring Onions
- 1 red pepper
- 20 g Ginger
- 7 tbsp oil
- coriander
- 4 tbsp sesame seeds
- 2 tsp starch
- 2 egg yolks (M)
- Salt
- ground pepper from the mill
- 100 g Sugar snap peas
- Salt
- 2 red bell peppers
- 1 tbsp oil
- 200 ml unsweetened coconut milk (canned)
- Pepper
Instructions
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1.
Boil broth, sprinkle in rice, stir and simmer uncovered over gentle heat until liquid is absorbed (about 25 minutes). Stir frequently. Transfer rice to a bowl and let cool.
-
2.
Clean and finely chop spring onions. Slice pepper, remove seeds, rinse and finely dice the flesh. Peel ginger and grate finely. Sauté spring onions, pepper, and ginger in 1 tbsp oil, then add to rice. Rinse coriander, shake dry, pluck leaves, chopping some into coarse pieces.
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3.
Add coriander with 3 tbsp sesame, starch, and egg yolk to the rice and knead everything together. Season with salt and pepper. With damp hands form 12 dumplings. Heat 6 tbsp oil. Fry dumplings over medium heat for 10-12 minutes until golden brown. Drain on kitchen paper. Sprinkle with coriander leaves and remaining sesame.
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4.
Rinse sugar snap peas, trim, blanch in salted water for 1-2 minutes, strain, shock in cold water, drain. Quarter bell peppers, clean, rinse, chop small. Heat oil. Sauté pepper for 5 minutes. Add snap peas. Pour in coconut milk and bring to a boil. Season with salt and pepper. Serve coconut vegetable sauce over dumplings.
