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Taiwanese Veggie Rice Dumplings 00:00 Ingredients 00:52 1. Washing bamboo leaves and cotton strings 01:59 2. Steaming peanuts 02:33 3. Washing rice and seasoning 04:30 4. Wrapping veggie dumplings 06:49 5. Cooking dumplings ============================ ❤️ "Taiwanese Veggie Rice Dumpling" Ingredients (15 pieces) --Lady First 💛 Main Ingredients: Glutinous rice 900g Raw peanuts 600g Chestnuts 15 pieces 💛 Seasoning: Salt 5g MSG 3 salt spoons Peanut powder to taste Thick soy sauce to taste 💛 Main Tools: Bamboo leaves 30 leaves Cotton strings 15 strands Electric rice cooker Pressure cooker ❤️ "Taiwanese Veggie Rice Dumpling" Directions --Lady First: 1. 00:52 Washing bamboo leaves and cotton strings: Soak bamboo leaves: Completely soak dry leaves in water overnight until the next morning. Softened leaves will not break during washing or wrapping. Scrub leaves: Use a clean sponge to scrub each leaf under the tap along its natural grain. Blanch leaves: Place washed leaves in a large pot of boiling water to blanch for hygiene, then sort them by size for later use. Clean cotton strings: Boil strings in water for a few minutes, then rinse and scrub them under the tap to remove any storage dust or dirt. 2. 01:59 Steaming peanuts: Prepare peanuts: Wash raw seasonal peanuts and place them in the inner pot of the rice cooker with a little water at the bottom. Cook in rice cooker: Pour one full cup of water into the outer pot and start steaming. After the switch flips, do not open immediately; let it steam for 30 mins to ensure softness and aroma. 3. 02:33 Washing rice and seasoning: Wash glutinous rice: Rinse long-grain glutinous rice with tap water, do a final rinse with filtered water, and drain completely. Mix seasoning: No need to soak. Use the residual moisture on the rice surface, add 5 level salt spoons (approx. 5g) of salt and 3 salt spoons of MSG, and mix well. Rest for absorption: Let it sit for 10 to 20 minutes. Allow the rice to naturally absorb the salty water until the surface is dry and the grains slightly soften. 4. 04:30 Wrapping veggie dumplings: Mix base: Mix the steamed and cooled soft peanuts (about ⅓ of the peanuts) into the seasoned glutinous rice. Fold leaves: Layer one long and one short leaf (short on top), keeping coarse stems outward and smooth sides inward. Fold them into a pointed cone as shown in the video. Fill ingredients: Put some peanut rice into the bottom tip, add a chestnut, fill with more rice until nearly full, and top with a handful of peanuts for a richer visual look when unwrapped. Tie and secure: Fold down the top leaf to cover, grip tightly, press the corners firm, and tie securely with cotton string. Trim any excess leaf from the corners with scissors. 5. 06:49 Cooking dumplings: Arrange in pressure cooker: Neatly place the dumplings in the pressure cooker and pour in drinking water until they are completely submerged. Boil on high heat: Close the lid and use high heat to build pressure. Watch the valve until the pressure indicator shows two lines. (Varies by brand). Simmer on medium-low: Once pressure stabilizes at two lines (max pressure), turn heat to medium-low to save gas. Maintain pressure for 20 minutes before turning off heat. Release pressure: After turning off heat, wait for the pressure to drop completely. Once fully depressurized, safely open the lid to reveal the chewy and soft veggie dumplings. ✅ Tips: No soaking needed: Unsoaked glutinous rice is fresh and convenient. It also helps prevent acid reflux or stomach discomfort after eating. Peanuts must be pre-steamed: This ensures the peanuts in the veggie dumplings are soft, sweet, and not crunchy or undercooked. Use a pressure cooker for chewiness: Cooking with a pressure cooker significantly shortens the time and saves gas compared to boiling. The high-pressure cooking also makes the rice texture extra chewy and delicious.