Nyonya Glutinous Rice Dumpling



  1. 2 kg glutinous rice, soaked for 2 hours and drained.
  2. 24 Chinese mushrooms, soaked
  3. 80 bamboo leaves, washed and wiped dry
  4. 240g winter melon, cut into small cubes.
  5. 2 kg minced meat or belly pork (I prefer belly pork as the texture is better.)
  6. 16 cloves garlic, minced
  7. 8 big onions, minced
  8. 4 tbsp dark soya sauce
  9. 4-8 tsp coriander powder


Preparing the rice and fillings

  1. Wash glutinous rice and soak in water for 2 hours. Drain.
  2. Heat oil in a wok and fry garlic and shallots till fragrant. 
  3. Add drained rice, pepper and salt. Stir evenly.
  4. Just roughly mix evenly, and not overcook it.
  5. Leave to cook.
  6. In another pan, pan fry coriander seed powder till fragrant and remove for later use.
  7. Heat oil in a wok, then fry garlic and onions till light brown.
  8. Add cubed mushrooms and pork.
  9. Add all seasonings and fry till fragrant. You may test at this point and add more of whichever taste you want.
  10. Then add cubed candied winter melon & continue to fry over medium heat.
  11. Reduce heat & simmer till mixture binds well.
  12. Season to taste with sugar.

Cooking the dumplings

  1. Once all the dumplings are tied, boil a huge pot of water and place the bunches into the boiling water, making sure they are submerged.
  2. Cover and boil for 2 hours.
  3. Once cooked, remove and hang out to dry.
  4. If you use a pressure cooker, it should take around 20-30 mins.
  5. Store in freezer if you want to keep for long. Enjoy!