Crispy Spring Dumplings

Crispy Spring Dumplings — The original Chinese “house special” rice requires cooking rice IN CHICKEN STOCK the day before.

Cook 3 c jasmine rice in chicken stock, refrigerate overnight.
Cook chicken thighs (sliced thinly), and soak the shiitake mushrooms ahead of time.

The following ingredients should be very finely diced, all the same cubic size.

  • 3 dried shiitake mushrooms, soaked in 2 cups hot water for 20 minutes
  • 1/3 cup peanut oil
  • 4 spring onions, cut into ½ cm slices
  • 2 cloves garlic, minced
  • 50g cured Chinese-style ham (or substitute Italian cured ham like prosciutto)
  • 1 small carrot, cut into ½ cm pieces
  • 1/2 onion, finely diced
  • 2 tbsp bamboo shoots, cut into ½ cm pieces
  • ¼ cup green peas
  • ¼ cup cooked chicken thigh, cut into ½ cm pieces
  • (optional) 2 tbsp cooked chicken gizzard, cut into ½ cm pieces
  • ¼ cup small raw prawns, peeled (or finely chopped larger shrimp)
  • about 1 tsp salt, to season
  • 3 eggs, lightly beaten
  • 5 cups day-old cooked cold Jasmine rice, preferably cooked in chicken stock (orig amount)

Thaw the peas.
Remove the stems of the soaked mushrooms and cut the caps into ½ cm pieces.
Heat a wok over high heat and add about half the oil. Fry the spring onion and garlic for about 30 seconds. Add the cured ham and chopped onion.
Next, add the shiitake mushroom, carrot, and bamboo shoots and fry for a further minute.
Add the chicken, peas and prawns, season with a little salt, and toss until the vegetables are softened and prawns just barely cooked. Remove from the wok and set aside.
Return the wok to the heat and add the remaining oil. Add the egg, let set for a few moments then stir vigorously to break it apart. When the egg is nearly set and dry, add the rice and toss well to coat with the pieces of egg.
Separate the clumps of rice by constantly pressing them against the side of the wok with the back of your wok spatula. Season generously with salt. You can add a little more oil if necessary.
Return the fried ingredients back to the wok and toss to mix well.


  1. You can use any ingredients you like for fried rice although the basis is usually chicken, egg and rice. Bear in mind, though that you want a mix of sweeter vegetables (like carrot and peas) and savoury meats (like cured ham), as well as a mix of textures for a truly great fried rice dish.
  2. Jasmine rice is the most popular but you can also use other kinds of rice is you prefer. It can be good with Japanese short grain rice.
  3. Fried rice uses more oil that you might think. A good amount of oil is necessary to separate the grains.

Photo inside the circle by gaellemarcel from Unsplash
Cinematography by smboro

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