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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Vegetarian Sticky Rice Pockets

This is a Chinese favourite and of course that goes for our family. I have never tried making them myself until now. They are easy to make, it is just the steaming time that is lengthy, but you really don’t have to do anything except make sure there is enough water in the wok. Being vegan, I liked this recipe but feel free to add meat if you would like. I have changed the format of the recipe but the content remains the same.
These pockets make great lunches for taking to school or just snacking on at home. They can be enjoyed hot or cold.

To make this Gluten-Free, use tamari or gluten free soy sauce and if you can not find GF mushroom soy sauce, replace it with GF soy sauce.

Vegetarian Sticky Rice Pockets
Gourmet Vegetarian by Jane Price

(makes 20 pockets)

1/2 cup vegetable oil, divided
6 scallions, chopped
1 large (14 oz) Asian eggplant, cubed
8 oz can water chestnuts, drained and chopped
1 tbsp mushroom soy sauce
3 small red chilies, seeded and chopped
2 tsp sugar
3 tbsp cilantro, chopped
4 cups glutinous rice, washed and drained
2 tbsp soy sauce
1 tsp freshly ground white pepper
20  Bamboo Leaves or 4 or 5 very large bamboo leaves cut into 8" squares

  1. Heat 1/4 cup of the oil in a wok or skillet over medium-high heat for 6-8 minutes or until browning.
  2. Add the water chestnuts, mushroom soy sauce, chilies, sugar and cilantro. Take off the heat and let cool.
  3. Bring 4 1/2 cups of water to a simmer in a saucepan.
  4. Heat the remaining oil in a large skillet or saucepan, add the rice and stir until all the rise is coated with the oil (1-2 minutes).
  5. Reduce the heat to medium-low and start adding the water 1/2 cup at a time and stir constantly until the water is absorbed into the rice and add more water.
  6. Continue until all the water has been absorbed. (30-40 minutes). Add the soy sauce and pepper.
  7. Fold one end of the bamboo leaf diagonally to form a cone, hold with one hand add 2 tbsp rice then 1 tbsp filling and finally 1 tbsp rice.
  8. Fold the other end of the leaf over to hold in the filling and tie it up with kitchen twine. Repeat with other leaves.
  9. Fill a large pot or wok with water and bring to a simmer. Place a steamer over top and add a single layer of pockets.
  10. Add another steamer basket on top (if you have) add a single layer of pockets and place the lid on top.
  11. Steam for 1 1/2 hours (adding water to the wok as required.
  12. Repeat this process with remaining pockets if any.

** Do not eat the bamboo leaf, untie and open up and only eat the rice and filling.

Sticky Rice Pockets 001

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