Multigrain and Red Bean Dumpling Recipe

by Amy Beh


  • 300g five grain rice
  • 150g glutinous rice
  • 50g peanuts
  • 100g red beans
  • 50g preserved vegetable (tai tau choy), soaked and shredded, marinate with 1 tbsp sugar
  • 1 tbsp chopped garlic
  • 1 tbsp sesame oil
  • 1 tbsp oil
  • Dried bamboo leaves and hempstrings, soaked and scalded in hot water.

Seasoning (A)

  • 1 tbsp thick soy sauce
  • 3/4 tsp salt
  • 1 tsp sugar
  • 1 tbsp Chinese Five Spice powder
  • 1 tsp pepper


  • 1 piece Chinese sausage (lap cheong), sliced
  • 1 piece Chinese preserved meat (kaui fah yoke), cubed


  • 1 tbsp Chinese Five Spice powder
  • 1 tsp salt
  • 1 tsp pepper


  1. Soak the five-grain rice and glutinous rice together overnight and drain. Do the same with the peanuts and red beans.
  2. Heat sesame oil in wok, fry garlic until fragrant.
  3. Add rice ingredients and stir in seasoning (A). fry for one minute. Remove and leave aside.
  4. Reheat wok and add one tablespoon oil. Fry Chinese Five Spice powder, add peanuts, red beans and preserved vegetable. Add salt and pepper and fry for a while.
  5. Remove and mix with glutinous rice mixture.
  6. Take two bamboo leaves and fold into cone.
  7. Add two tablespoons of rice mixture. Top up with one slice lap cheong and one piece of kuai fah yoke. Add two tablespoons rice mixture.
  8. Wrap up into a neat triangle. Secure with hempstring.
  9. Boil a pot of water and add two tablespoons salt and one tablespoon sugar.
  10. Put the dumplings in and boil for 1 1/2 hours until dumplings are done.

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