Rice dumpling season is around the corner! Traditional savoury rice dumplings are delicious, but they can be greasy and heavy. This time, the dumplings I made consist of no rice.
At first glance, this type of rice dumpling looks similar to traditional savory ones, but once you taste it, you'll notice ⋯⋯ it doesn't have rice! This rice-free dumpling uses cauliflower instead of glutinous rice, making it healthier. It still retains traditional ingredients like salted egg yolk and dried scallops, ensuring it's not only not greasy but also maintains the savoury flavour that rice dumplings should have.
For the wrapping, I used corn husks. The method of wrapping with corn husks originates from Mexico, where the dumplings are called Tamales. These dumplings also do not contain rice; the outer layer is made from masa dough, which is corn dough, and inside they are filled with ingredients like meat, beans, cheese, etc. They are wrapped in corn husks and steamed before eating. Mexicans often enjoy them with toppings like guacamole, salsa, and tomato salsa, adding a rich and varied flavor to the dish.
The key point is that corn husks are generally smaller in size, so the dumplings wrapped in them are relatively smaller and can be eaten in a few bites. This makes them perfect for those who want to satisfy their dumpling craving without eating too much. Following the video step by step makes it very easy to handle!
Ingredients
Ingredients:
Corn with Husks | 60g |
|---|---|
Cauliflower | 2 whole |
Bacon | 150g |
Dried Scallops | 40g |
Salty Egg Yolk | 8 pcs |
Shiitake Mushroom | 4 pcs |
Cotton Twine | 1 roll |
Seasoning:
Corn Starch | 1 tsp |
|---|---|
Ground White Pepper | 1 tsp |
Salt | 1 tsp |
Oyster Sauce | to taste |
scallops and mushroom soaking liquid | 100 ml |
Steps
1.
Soak dried shiitake mushrooms, corn kernels, and dried scallops for 2 hours.
2.
Peel and cut the corn kernels.
3.
Separate the corn husks one by one, blanch them in water until soft. Remove, rinse with cold water, and drain well.
4.
Wash and chop the cauliflower finely (can use a knife, food processor, or grater).
5.
Dice the bacon and set aside.
6.
Cut the salted egg yolks in half and set aside.
7.
Dice the soaked shiitake mushrooms (reserve the mushroom soaking liquid), marinate with 2 teaspoons of oyster sauce and 1 teaspoon of cornstarch for 10 minutes.
8.
Remove the pillows from the dried scallops (reserve the soaking liquid).
9.
Mix the mushroom and scallop soaking liquids, reserve 100ml. Steam the scallops, mushrooms, and corn kernels over water for 25 minutes.
10.
Meanwhile, heat a large pot over medium heat, add the diced bacon and fry until golden brown. Remove and set aside.
11.
In the same pot with the bacon fat, stir-fry the cauliflower over medium heat. Add additional oil if needed, then add the chopped cauliflower and fry until softened. Add 1 tsp of salt, 1 tsp of black pepper, 1 tsp of oyster sauce, and 100ml of mushroom and scallop soaking liquid. Stir-fry until the liquid is absorbed and the cauliflower becomes soft and sticky. Set aside.
12.
Mix the cauliflower, diced mushrooms, corn kernels, and bacon.
13.
Take a corn husk and roll it into a funnel shape from the front end, leaving about 1/3 of the husk unrolled. If the husk is too short or narrow, overlap two husks to lengthen.
14.
Fill the husk with the cauliflower mixture, insert half a salted egg yolk and one dried scallop in the center, then fill with more cauliflower mixture. Fold the top of the husk down to form a pyramid shape. Tie with cotton string, winding 2-3 times tightly, and tie a knot on top.
15.
Steam the wrapped dumplings over water for 15 minutes before serving.
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