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Black and White Rice Dumpling with XO Sauce

Preparation Time:   30  (mins)
Cooking Time:   160  (mins)
Cooking Method:   Boil
Cook level:   Difficult
Serving Size:   10  (person)


Glutinous rice 500 g
Black Glutinous Rice 120 g
Green Beans 300 gskinned
Pork belly 250 g [cut into 10 pieces]
Peanuts 120 g
Dried shrimps 25 g [soaked and drained]
Salted Egg Yolks 10 pcs
Chinese mushroom(s) 10 pcs [soaked and drained]
Dumpling Leaves 40 pcs
Wrapping Straws 10 pcs
XO Sauce(Regular) 10 heaped tbsp
Pure sesame oil 2 tsp


Cooking Wine 2 tsp
Salt 1 tsp
Five-spice Powder 1/2 tsp
Sugar 1/2 tsp
Oil 2 tbsp
Salt 2 tsp
Sweet Soy Sauce

  1. Mix pork belly with marinade and leave overnight in fridge.
  2. Wash and soak black glutinous rice overnight.  Drain.  Wash and soak glutinous rice and green beans separately in water for about 2 hours.  Drain.  Mix black glutinous rice and glutinous rice with seasoning mix.  Mix green beans with Sesame Oil.
  3. Soak dumpling leaves and wrapping straws in water for 2 hours.  Boil for 10 minutes before use.  Drain.
  4. Use dumpling leaves to form a hollow.  Spread a layer of mixed glutinous rice over dumpling leaves.  Spread a layer of green beans on rice.  Put 1 heaped tbsp Lee Kum Kee XO Sauce, pork belly, peanuts, dried shrimps, salted egg yolks and Chinese mushrooms on green beans as filling.  Spread another layer of green beans and mixed rice to cover the filling.  Cover the dumpling with one dumpling leaf.  Fold the leaves to form dumpling shape.  Wrap the two ends with straw to secure.  Repeat the step to form 10 dumplings altogether.
  5. Put all dumplings in a big pot of boiling water.  [Need to keep all dumplings soaking in boiling water all the time.]  Cook for about 2 1/2 hours until dumplings are cooked.  Drain.
  6. Remove dumpling leaves.  Serve hot with either Sweet Soy Sauce or sugar.

Tag: Rice Dumpling, XO Sauce

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