Lantern Dumplings

Lantern Dumplings

Discover the art of making vibrant and flavorful Lantern Dumplings with this traditional recipe! Soaked rice is ground into a smooth paste with celery or vegetable juice, then patiently stir-fried into a pliable dough—a labor of love that yields beautifully colored, chewy dumpling skins. The filling bursts with umami-rich ingredients like mushrooms, dried squid, sweet potatoes, and lean meat, stir-fried with ginger, garlic, and a hint of chili for depth. After steaming, a touch of lard and scallions elevates each bite. Serve with a tangy dipping sauce for an unforgettable experience. While the process requires patience, the result is a stunning, homemade delicacy. For a shortcut, try using glutinous rice flour—perfect for foodies craving authentic texture with less effort!

60 Minutes
Medium
4 servings
Recipe Main Course

Ingredients

Metric US
4 serving

Main Ingredients

🥩
rice
2 cups
🥩
lean meat
200g
🥩
dried squid
100g
🥩
sweet potatoes
150g
🥩
glutinous rice flour
1/2 cup (optional substitute)

The aromatics

🧅
celery
50g (leaves for juice)
🧅
mushrooms
100g
🧅
green beans
100g
🧅
vegetable juice
1 cup

The sauce & seasonings

🧂
ginger
20g
🧂
garlic
2 cloves
🧂
salt
to taste
🧂
soy sauce
2 tbsp
🧂
dried chili peppers
1 tsp
🧂
water starch
1 tbsp
🧂
scallions
30g
🧂
oil
1 tbsp
🧂
vinegar
1 tbsp
🧂
chili pepper powder
1 tsp

Instructions

1. Step 1

Step 1
Soak the rice for more than 2 hours, then grind it into a paste with water or vegetable juice.

2. Step 2

Step 2
Pound the celery leaves into juice, or use other vegetable juices. Originally, the recipe used to add Tongcao. You can also use water to grind the rice.

3. Step 3

Step 3
In the past, stone mills were used to grind the rice paste. Now, you can use a food processor as a substitute, although it’s not as good as a stone mill. Grind the rice 2-3 times for a good effect. Then, mix it with vegetable juice. The proportion of vegetable juice affects the color depth.

4. Step 4

Step 4
Put the mixture into a pot over low heat and stir-fry until it becomes a dough-like consistency. This step is labor-intensive because it sticks to the pot. Be patient.

5. Step 5

Step 5
Once it’s shaped, if you’re not afraid of the heat, you can knead it directly in the pot with your hands.

6. Step 6

Step 6
The photos show multiple batches of paste, so the colors may vary. After taking it out of the pot, knead it into shape and prepare oil. Get ready to make the Lantern Dumpling skin.

7. Step 7

Step 7
First, roll the dough into balls. Each ball should be coated with a small amount of oil for easier processing.

8. Step 8

Step 8
Second, press a hole in the center of each ball.

9. Step 9

Step 9
Pay attention to the position of your fingers when pressing. Use your left hand to press the edge of the skin and create the inner lantern shape, while your right hand shapes the outer skin into a smooth circle.

10. Step 10

Step 10
Admire your handiwork!

11. Step 11

Step 11
Prepare the filling ingredients: mushrooms, dried squid (soaked), sweet potatoes, lean meat, green beans, and ginger. Chop them into small pieces.

12. Step 12

Step 12
Marinate the meat with ginger and garlic, then stir-fry each ingredient until it’s 80% cooked. Finally, add salt, soy sauce, a small amount of dried chili peppers, and water starch to season.

13. Step 13

Step 13
Place the dumpling skin in a steamer, add the filling, and steam for 15-20 minutes. Before taking it out, add a small amount of lard to each dumpling and sprinkle with scallions. Serve with a dipping sauce made by stir-frying scallions in oil, adding water, and seasoning with soy sauce, vinegar, and chili pepper powder.

14. Step 14

Step 14
That’s it! If you find making the dumpling skin too labor-intensive, you can try using glutinous rice flour mixed with water to shape it directly. Give it a try!

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