I have just prepared some rice dumplings, a specialty of oriental cuisine: look how beautiful! [I show the homemade rice dumplings] As I promised you in my previous video, today I propose you a special accompanying sauce! At the Chinese restaurant I tasted them with zucchini, carrots and Chinese mushrooms: unfortunately, I didn't find the Chinese mushrooms, but the sauce will still be delicious. Let's see what it's about!
Video of the Recipe
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Identity Card of the Recipe
- 100 KCal Calories per serving
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Ingrediants
For 300 g of rice dumplings
- 120 g of rice flour
- 70 g of white flour of type 00
- 120 ml of water
For the dressing
- 2 tablespoons of rice oil or extra virgin olive oil
- Q.b. of soy sauce
- 200 g of champignon or chiodini or pioppini mushrooms
- 100 g of bean sprouts
- 200 g of carrots
- 200 g of zucchini
- For the gnocchi: to taste of salt
Materials Needed
- Chopping board
- Knife
- Wok or pan with lid
- Scoop
- Casserole with lid
- Skimmer
Preparation
- Prepare the rice dumplings following the instructions on THIS VIDEO.
How are rice dumplings prepared?
In a bowl, sift 120g of rice flour and 70g of white flour. Add, gradually and a little at a time, 120 ml of warm water. Knead for a long time, until the water is completely absorbed. If the dough sticks to your hands, add a little more rice flour: the dough must be velvety, soft and free of lumps.
Wrap the dough in a sheet of cling film and let it rest for half an hour.
Take the dough and obtain a 25-30 cm long sausage. Gently crush the upper part of the cylinder obtained.
Cut the pasta sausage into many slices, a few millimeters thick. To obtain thinner rice dumplings, press lightly on the surface of each dumpling, taking care to maintain an elliptical shape. Rice dumplings have an elliptical and elongated shape, with blunt ends.- Meanwhile, bring plenty of water to a boil.
- When the water boils, add salt to taste and add the gnocchi: cook for 10-12 minutes.
- Clean the vegetables: wash carrots and courgettes. Peel the carrots and cut into diagonal slices. Remove the ends from the zucchini and cut the pulp into sticks. Clean the champignon mushrooms and cut them into slices.
- Pour two tablespoons of rice oil (or extra virgin olive oil) in the wok or in a stone pan. Sauté the carrots, mushrooms and courgettes for 2-3 minutes, stirring often.
- When the vegetables are well browned, lower the heat, cover with the lid and cook gently for 5 minutes.
- Drain the gnocchi with a slotted spoon and add them to the vegetable sauce. Turn up the heat, add the soy sauce and bean sprouts. Allow the gnocchi to flavor by cooking for 3-4 minutes and stirring often. It is not necessary to add salt: the soy sauce is sufficient to give the right flavor to the sauce.
- Serve the steaming rice dumplings.
Alice's comment - PersonalCooker
These rice dumplings are delicious, and what's more, they are also light and very digestible! For an oriental-themed dinner, I recommend an aperitif with dragon clouds in a sweet and sour sauce, these rice dumplings and, as a main course, I suggest the chicken with almonds! Enjoy your meal!
Nutritional values and Health Comment on the recipe
Rice Gnocchi with Vegetables and Soy Sauce are a fairly light first course, with an energetic prevalence of carbohydrates, while proteins and lipids are less important.
Fatty acids appear essentially monounsaturated, cholesterol is absent, while fibers are abundant.
Rice Dumplings with Vegetables and Soy Sauce are suitable for most diets, but must be consumed sparingly by diabetics, hypertriglyceridemics and the obese.
They are not suitable for celiac diet since they contain gluten, while they are suitable for vegetarian and vegan diets. The average portion is about 250-350g (250-350kcal).
