Rice dumpling is one of the easiest Japanese sweets. And sauce is a bit southern taste with coconut milk.

Craving rice, soup, and soup dumplings but don't want to spend too much time preparing? Just grab some refrigerated white rice and frozen soup dumplings from the freezer, and pair them with a rich Sichuan-style hot and sour soup. In just 10 minutes, you can satisfy your family's needs. Each bite delivers a delicious taste to your palate. The 'Wanchai Ferry Pork Soup Dumplings' have a thin, chewy skin, with the filling and soup perfectly sealed inside. Paired with the hot and sour soup, the flavor is even richer and more delicious.

I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this.Add enough tofu to the rice dumplings so that they become soft like your earlobes. You can use green onions, aonori seaweed, or green peas in place of the shiso leaves, if you wish. You can add either processed cheese or melting cheese. These also taste great if you cover them with the sauce while warm. They stay soft even the next day. Recipe by Renbasu

easy and delicious :hungry

A traditional Asian flavor, it's for celebrating The Dragon Boat Festival which is showing up next Monday! ♫*♥*♫• *most families will make zongzi and enjoy all celebrations with loved ones.There are many kinds of Rice Dumplings, they are on the basis of local history! Some ingredients are necessary, and indeed to be prepared, but it is ok to add extra fillings that you like.Zongzi is very delicious... yep, but not easy to make, the recipe looked quite complicated, but once you try, I believe that you would love it. ◕◡◕

I made crispy, chewy gyoza using rice flour and rice paper. They’re delicious on their own or dipped in soy sauce with vinegar. I created this recipe by using rice flour as a binder for the filling, then wrapping it in rice paper and pan-frying.

You can wrap a whole meal in these leaves and reheat for later. It's delicious too! You can find banana leaves at your local asian grocery store. Extra leaves can be frozen in a ziplock bag for up to 6 months. Sticky rice is also marketed as "glutinous rice". If for some reason you can't get your hands on thai sticky rice (I couldn't) you can use any short grain high starch rice. I used risotto.

Enjoy boiled dumplings topped with a sweet and tangy Yurinchi (Chinese-style scallion) sauce. The sauce pairs perfectly with the dumplings.Recipe background:Yurinchi sauce is incredibly delicious. I thought it would go well with boiled dumplings, so I tried it—and it was a great match.

I made this for a late night snack after putting my children to bed. I've made this countless of times because there are no dishes to wash up.You could add ichimi spice to the soy sauce and sugar. Recipe by HaradaKiTN

I was thinking that it's a bother to haul out the steamer to steam shumai dumplings, so I thought of cooking in the rice cooker instead. I also thought that sweet rice shumai dumplings can't be the main carbohydrate on their own... so I tried making the rice for the meal with the dumplings, and it succeeded. We use this "two birds with one stone" recipe all the time now.You can use Chinese cabbage, regular cabbage or komatsuna greens, but Chinese cabbage is very watery so you may need to adjust the amount of water added to the cooker. Regular rice may not work, since the lettuce and shumai dumplings will become immersed in water. (I haven't tried it out though.)Try different variations of the rice and shumai dumplings and adjust the amounts of your ingredients to taste. For 2 rice cooker cups' worth of rice and 7 shumai (siumai) dumplings. Recipe by Masapandayan

I was very doubtful when I made these the first time, but I was amazed at how easy they were to eat. I made them as a snack for myself, but my kids and even my husband, who doesn't like rice bran, eats them. The natto and the rice bran cancel out each other's strong odor, and the dumplings are tasty.You can eat these with your hands, but you can bake them in aluminium cups to make them easier to eat. Adjust the amount of curry powder to taste. You can omit the chikuwa and cheese if you like. But I recommend including them the first time you make these. Feel free to vary the ingredients. Recipe by miyuki12

I wanted to try this ever since I heard a celebrity on a cooking show comment on how they liked it.Be careful not to overcook in Step 2 since the leek will lose it's texture, and all the ingredients will continue to took in the eat from the sauce after you turn the heat off. Recipe by Haranouenoponyoponyo