1 cup (200 g) uncooked sticky (glutinous) rice (also called malagkit), soaked for at least 3 hours, preferably overnight
1 tablespoon vegetable oil, plus additional oil for brushing
¼ cup (40 g) finely chopped yellow onion
2 to 3 green onions (scallions), chopped to yield 2 tablespoons white parts, 4 tablespoons green parts, kept separate
1 cup (75 g) diced button mushrooms
½ teaspoon salt
2 teaspoons soy sauce
1 teaspoon sesame oil
½ cup (60 g) cooked whole chestnuts (about 10), peeled and chopped
½ cup (65 g) frozen peas or carrots, plus more for garnish
50 thin dumpling wrappers (round or square)
How to Cook:
Cook the soaked sticky rice according to package directions. (You can also cook it in the microwave, my preferred method: Place the rice in a large microwave-safe bowl and add 1 cup plus 2 tablespoons water. Cover with a
damp paper towel and cook for 3 minutes. Stir, then cook for another 3 to 5 minutes, checking every minute, until the rice is completely translucent and tender. Cooking time will depend on the wattage of your microwave.) If the
rice still seems dry, sprinkle with 1 to 2 tablespoons water and cover with a damp towel. Set rice aside.
Swirl 1 tablespoon of the vegetable oil into a large wok and set over medium heat until shimmering hot.
Add the yellow onions and the white parts of the green onions and fry until aromatic, 30 seconds to 1 minute. Add the mushrooms and salt and cook, stirring, for 2 to 3 minutes, until they are soft and release their juices.
Add the soy sauce, sesame oil, and the green
parts of the green onions, then stir in the cooked rice, chestnuts, and peas.
Remove from heat and mix well. Taste and adjust seasonings as neededTo assemble the dumplings, set up your work station: place the filling in a bowl;
cover the dumpling wrappers with a damp towel to prevent them from drying out, Line the steamer tray or basket with parchment or brush with vegetable oil to prevent sticking.
Pour 2 to 3 inches (5 to 7.5 cm) of water into the steamer, then cover and bring to a boil over medium-high heat.
Peel off one wrapper and place it in your left (or non-dominant) palm.
Scoop 1 heaping tablespoon of filling into the middle, pressing down gently. Curl your palm around the wrapper so it naturally gathers around the filling into an open
purse.
Make pleats while rotating the dumpling to close the opening. Hold the wrapper closed as you stand the dumpling onto your work surface, flattening the
bottom so that it sits upright. Position a pea or carrot on top as garnish and place it in the steamer basket. Repeat until basket is full, positioning dumplings about 1 inch (2.5 cm) apart and brushing the tops with oil to prevent them from drying out.
When the steamer basket is full, reduce the heat to medium and carefully lift the steamer lid away from you. Insert the rack and steam the dumplings for 6 to 7 minutes, or until the wrappers turn translucent.
Continue to assemble dumplings while this batch is cooking.
Transfer the cooked dumplings to a large platter and cover with foil (shiny side down) so they stay warm while you steam the rest.
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