Teochew Sticky Rice Dumplings

Huang Kitchen by Angie Liew


These dumplings are made from sticky or glutinous rice and are often eaten while celebrating Dragon Boat Festival. It's packed with rich and flavourful ingredients, customized to suit our own liking.


  • 80piecesbamboo leaves
  • 2kgglutinous rice
  • 1kgpork belly, with skincut into big pieces
  • 200gramsshitake mushroomssmall size
  • 250ggramschestnuts
  • 18piecessalted egg yolk
  • 200gramsdried prawnssoaked in warm water
  • 3piecesChinese sausagecut to big pieces
  • 100gramsgarlicchopped
  • 500gramsshallotfried, retain oil
  • 3tbspOyster Sauce
  • 8tbspsoy sauce
  • 3tbspdark soy sauce
  • 1tbsp sesame oil
  • 2piecescinnamon stick
  • 2piecesstar anise
  • 2tbspchinese 5 spice powder
  • 2tbspwhite pepperto taste
  • 3tbspsugar
  • 1tbspmsg
  • 3tbspchinese cooking wine
  • 1tbspsesame oil
  • 1tbspsugar
  • 2 1/2tbspsaltto taste
  • 2tbspchinese five spice powder
  • 1 1/2tbspwhite pepper
  • 2tbspdark soy sauce
  • 1tbspmsg


  1. First boil the bamboo leaves for about 5 minutes, making sure they are fully submerged until the leaves turn soft. Then leave to cool...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Teochew Sticky Rice Dumplings

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Rating: 3.5 / 5.0 (2 Votes)
Angie Liew
Recipe Yields:
34 dumplings