"A blessing in every fold—delicately crafted with care to honor tradition."
Teochew Sticky Rice Dumplings
4 servings
doable
135 mins
Ingredients you'll need
Cooking Tools for the task
Recipe in a nutshell
Beyond the recipe
ON FILLINGS
ON WRAPPER
ON ALTERNATIVES
ON COOKING
Recipe walkthrough
Teochew Sticky Rice Dumplings
PREP TIME
90 mins
COOK TIME
45 mins
READY IN
135 mins
Custom time
Ingredients
For the base:
- 5 oz. Rice Flour
- 4 tbsp Tapioca Flour
- 4 tbsp Glutinous Rice Flour
- ½ tsp Salt
- 2 tbsp Shallot Oil
- 4 drops Pink Food Coloring
- ¾ cups Hot Water
For the fillings:
- 9 oz. Glutinous Rice
- 2.5 oz. Pork Shoulder
- 1 link Chinese Pork Sausage
- 4 nos. Dried Shiitake Mushrooms
- 2 tbsp Dried Shrimps
- 2 tbsp Peanuts
- ¼ tsp Pepper Powder
- 1 tbsp Dark Soy Sauce
- 2 tbsp Light Soy Sauce
- 1 tsp Sugar
- ½ tsp Salt
- 1 tbsp Shallot Oil
CUISNE
Chinese
COURSE
Nibble
SERVINGS
Four
- It’s best to do this step the day before, so the rice is ready when you start cooking.
- The filling should be flavorful but not wet — excess moisture will make the dumplings soggy.
- Adjust the food coloring as you like for a lighter or deeper shade.
- Avoid overfilling, as this can cause the skin to break during shaping or steaming.
- The size of each dough portion depends on the mould — adjust the amount of dough and filling accordingly.
- For extra fragrance, you can also line the steamer with pandan or banana leaves.
Instructions
- Rinse the glutinous rice until the water runs clear. Soak in room-temperature water for 5–6 hours, then drain well. 1
- Rinse the dried shiitake mushrooms under running water to remove any dirt. Remove the stems and soak in warm water for 20–30 minutes until softened.
- Rinse the dried shrimp, then soak in warm water for 20–30 minutes until softened.
- Finely chop the pork shoulder — smaller than a small dice but not minced.
- Finely chop the Chinese sausage into small cubes.
- Lightly roast the peanuts in a dry pan until golden. Remove the skins and roughly chop.
- Drain the soaking water from the shrimp and shiitake mushrooms, keeping them separately for later use.
- Chop the shrimp, then squeeze out excess water from the shiitake mushrooms and chop them as well.
- Heat 1 tablespoon of shallot oil in a wok over medium heat.
- Add the chopped pork and stir-fry until lightly browned.
- Add the shrimp, shiitake mushrooms, and Chinese sausage. Stir-fry for 1–2 minutes until fragrant.
- Add the glutinous rice and stir well so the oil coats each grain.
- Season with dark soy sauce, light soy sauce, black pepper powder, sugar, and salt.
- Stir-fry for another 2–3 minutes, allowing the rice to absorb the seasonings evenly.
- Pour in just enough mushroom and shrimp soaking liquid to cover the rice.
- Cover and cook on low heat, stirring occasionally, until the rice is almost fully cooked (15–20 minutes). Add more liquid if needed. 2
- Add the roasted peanuts last so they remain crunchy.
- Transfer the filling to a bowl or plate and let it cool completely.
- In a mixing bowl, combine rice flour, tapioca flour, glutinous rice flour, and salt. Mix well.
- Gradually add hot water, stirring with chopsticks until a rough dough forms.
- Add pink food coloring and shallot oil, then knead until smooth and pliable. Cover and rest for 15 minutes. 3
- Divide the dough into 8–10 equal portions.
- Roll each portion into a ball, then flatten into a thin oval disc.
- Place 1–2 tablespoons of filling in the center. Fold the skin over the filling and press the edges to seal. 4
- Lightly dust a wooden mould with rice flour. Place the dumpling inside, pressing gently to shape. 5
- Tap the mould lightly on the table to release the dumpling.
- Repeat with the remaining dough and filling.
- Arrange the dumplings on a greased steaming tray or line with parchment to prevent sticking. 6
- Steam over medium heat for 10–12 minutes until the skin turns slightly translucent.
- Serve warm, or let cool and pan-fry lightly before serving for a crispy exterior.
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Nutrition at a glance
CALORIES
per serving
FAT
CHOLESTEROL
SODIUM
CARBOHYDRATE
protein
If you're wondering
Can I make the skin without using all three flours?
The traditional skin of Png Kueh is made with a blend of rice flour, glutinous rice flour, and wheat starch, each serving a distinct purpose. Using all three flours as suggested in the recipe—rice flour, glutinous rice flour, and tapioca flour—creates the most balanced skin. The rice flour gives structure, the glutinous rice flour provides elasticity and chew, while the tapioca flour adds smoothness and flexibility. Together, they result in a soft, slightly chewy but not gummy skin that holds its shape well in moulds without breaking. The overall texture turns out light, delicate, and much closer to the authentic dumplings traditionally made in Teochew households. Removing one flour is possible but it changes the outcome. Here’s what to expect:
Using only rice flour and glutinous rice flour (no tapioca flour):
- Pros: The skin will still hold together fairly well, with rice flour giving it some firmness and glutinous rice flour contributing chewiness. This combination is simpler and works if tapioca flour is unavailable.
- Cons: Without tapioca, the skin becomes less elastic and more prone to tearing when folded or steamed. The mouthfeel is slightly denser and lacks the smooth, springy bite that makes Png Kueh wrappers distinct.
Using only glutinous rice flour and tapioca flour (no rice flour):
- Pros: This combination will give you a dough that is very soft, elastic, and chewy because glutinous rice flour provides strong stickiness while tapioca flour enhances flexibility. The advantage here is that the skin will not crack easily and will have a smooth, stretchy bite that some people enjoy.
- Cons: However, the major drawback is the lack of structure. Without rice flour to provide firmness, the skin may feel overly sticky or gummy, making it harder to handle in moulds and more likely to stick or tear during shaping. The texture can also be too chewy compared to the lighter, balanced skin of traditional Teochew dumplings.
Using only rice flour and tapioca flour (no glutinous rice flour):
- Pros: This mix produces a dough that is smooth and light, with the rice flour giving structure and the tapioca flour contributing flexibility. The benefit is that the skin will be easier to shape, less sticky, and more delicate compared to a glutinous-heavy dough. It will also hold its form better in moulds without collapsing.
- Cons: On the downside, the absence of glutinous rice flour means the skin lacks elasticity and chewiness, resulting in a firmer, more brittle bite. While still workable, the dumpling skin will feel less satisfying and may not carry the authentic chewy texture that defines Teochew sticky rice dumplings.
In short, if you leave out tapioca flour, the skin may become more brittle and prone to cracking when folded. Using only rice flour and glutinous rice flour can still work, but the texture will be firmer and less resilient, making it harder to achieve the smooth, pliable skin characteristic of Png Kueh. Skipping one is possible, but the end result may not be as authentic or satisfying in texture.
Do I need to use pork in the filling?
Not necessarily. While meat—especially pork belly or pork shoulder—is the traditional choice in Teochew Sticky Rice Dumplings because of its balance of fat and lean meat that keeps the filling moist and flavorful, it isn’t the only option. The dish is quite adaptable, and different proteins or vegetables can bring their character without straying too far from the Teochew spirit.
- Chicken thigh: A solid substitute for pork because it has similar fat content and tender texture when cooked. It adds a lighter flavor while still giving richness to the filling.
- Duck breast: Brings a deeper, gamier flavor and a slightly firmer bite, making the dumplings more robust and hearty.
- Minced beef: Adds a savory, meaty depth, though it tends to be leaner, so the filling may need added oil or mushrooms to prevent dryness.
- Dried shrimp or dried scallops: Excellent for pescatarians, these impart strong umami and briny notes that pair beautifully with sticky rice, giving the dumplings a fragrant, savory lift typical of Teochew cooking.
Vegetarian alternatives: Mushrooms (shiitake or wood ear) add chewiness and earthy umami, chestnuts bring a sweet nuttiness and soft bite, carrots add natural sweetness and color, while preserved radish provides crunch and a salty-savory punch. Combined, these ingredients balance flavor and texture, ensuring the dumpling isn’t one-dimensional even without meat.
In short, pork isn’t mandatory. The dumpling is more about achieving a harmony of textures (soft, chewy, and crunchy) and flavors (savory, slightly sweet, and aromatic). As long as the filling keeps that balance, you can adapt it with proteins or vegetables to suit different diets.
Is glutinous rice mandatory in the filling?
Yes, glutinous rice is mandatory for making Teochew Sticky Rice Dumplings (Png Kueh). The dish is built around the sticky, cohesive quality of glutinous rice, which acts as the backbone of the filling. Without it, the dumpling loses its identity. The glutinous rice does three important things:
- Texture: It creates the chewy, slightly springy bite that makes each dumpling hearty and satisfying. Other ingredients cling to the rice, ensuring every mouthful feels unified.
- Binding: The starch in the rice naturally holds the filling together, so the dumpling doesn’t fall apart when sliced or eaten.
- Flavor balance: Neutral but subtly sweet, it absorbs flavors from mushrooms, dried shrimp, or meats while mellowing out stronger seasonings like soy sauce.
If you leave out glutinous rice entirely and replace it with only meat, vegetables, or seafood, the dumpling would turn into more of a stuffed pastry. The filling would be loose, oily, and fragmented, lacking the comforting stickiness that defines Png Kueh. That said, while the rice itself is non-negotiable, the supporting ingredients can change. You can vary the mix-ins endlessly, but without glutinous rice, it stops being a “sticky rice dumpling.” The rice isn’t just an ingredient — it’s the essence of the dish.
What if I don’t have a Png Kueh mould?
You don’t have to worry if you don’t own a traditional Png Kueh mould—the dumplings can still be made beautifully. The carved wooden mould is mainly for presentation, giving the dumplings their iconic pink festive look, but it isn’t essential to the dish itself. If you have other moulds at home, such as mooncake moulds, they can be used just as effectively since they create clean shapes and patterns. Silicone moulds are also practical because they release the dumplings easily without sticking. And if moulds aren’t available at all, you can shape the dumplings entirely by hand—form them into simple oval parcels, round bao-like buns, or any neat shape that securely holds the filling. What matters most is the balance of skin and filling; the mould is a cultural touch, not a requirement, so you can still enjoy authentic flavor and texture without it.
Why does my dumpling skin crack, and how can I prevent it?
Cracking in dumpling skin usually happens when the dough is either too dry, too thick, or not kneaded/steamed properly. With Teochew Png Kueh, the skin needs a delicate balance of glutinous rice flour (for stickiness), rice/tapioca flour (for structure), and the right amount of hot water to bind everything. What to check and prevent:
- Moisture balance: If the dough is too dry, it will crack. Add hot water gradually and knead until smooth and pliable.
- Resting time: Let the dough rest covered with a damp cloth so it stays hydrated before shaping.
- Thickness of skin: Rolling too thin makes it fragile, while too thick causes uneven cooking and surface cracking. Aim for medium, even thickness.
- Steaming technique: Steam over steady, high heat. If the steam is weak, the skin may dry out instead of cooking evenly.
- Handling: Avoid overworking the dough while shaping; excess folding and pressing can create weak spots.
Extra tip: Lightly brushing the dumplings with a little oil before steaming can keep the surface supple and prevent dryness.
How to fix if cracks already appear:
- For small cracks: Dab a bit of water or oil on the split and gently pinch it closed before steaming.
- For larger tears: Patch with a thin scrap of fresh dough pressed over the crack — it won’t look perfect, but it saves the dumpling.
- If already steamed: Brush lightly with oil or serve as is — the flavor remains unaffected even if the skin isn’t flawless.
How to fix the dumpling dough:
- If it’s too dry: Knead in small amounts of water (1 tsp at a time) until the dough feels softer and more elastic. Then let it rest under a damp cloth for 15–20 minutes so the moisture redistributes.
- If it’s overworked and stiff: Knead in a few drops of neutral oil (like vegetable oil). This adds flexibility without making it sticky.
- If it’s crumbly: Flatten the dough, lightly mist with water, fold, and knead again. Repeat once or twice — this rehydrates dry spots.
- If skins are already rolled out: Stack them with a damp cloth or lightly mist them with water and cover with plastic wrap for 5–10 minutes. They’ll soften enough to shape without breaking.
How do I store Png Kueh?
Png Kueh is best eaten fresh when the skin is soft and the filling fragrant, but you can store it properly to enjoy later. If you plan to eat within 2–3 days, place the dumplings in an airtight container and refrigerate. Avoid leaving them at room temperature for long, as the sticky rice filling can spoil quickly.
For longer storage, freeze them. Arrange the dumplings on a tray so they don’t stick together, freeze until firm, then transfer to a sealed container or wrap individually. Frozen Png Kueh can keep well for up to 1 month.
When reheating, always steam refrigerated dumplings for about 8–10 minutes until heated through, which restores their softness. For frozen ones, let them thaw in the fridge overnight before steaming. If you like a slightly crisp finish, you can also pan-fry the base after steaming.
