Cantonese deep-fried sticky rice dumplings can be filled many ways, but there is usually chopped rehydrated shiitake mushroom and a little chopped dried shrimp for savory oomph. With those two ingredients in this vegetable-laden alternative, you won’t miss the meat.
Recipe information
Yield
makes about 1 cup
Ingredients
Seasoning Sauce
Preparation
Step 1
To make the seasoning sauce, in a small bowl, combine the salt, sugar, white pepper, cornstarch, sesame oil, soy sauce, and water, stirring to dissolve the cornstarch. Set the sauce near the stove.
Step 2
Heat the canola oil in a medium skillet over medium-high heat. Add the garlic, dried shrimp, and scallions. Cook, stirring constantly, for about 30 seconds, or until the scallions have just softened.
Step 3
Add the carrot, jicama, and mushrooms. Cook, stirring frequently, for about 4 minutes, or until the jicama and carrot are tender-crisp. Give the seasoning sauce a stir and then add to the skillet. Cook for another minute, or until the mixture coheres. Transfer to a bowl and set aside to cool completely before using. (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return to room temperature before using.)
