If you love dumplings, you need to try this dumpling brothy rice. It has all the best parts of a dumpling dinner, but instead of wrapping the pork filling into individual dumplings, the pork is cooked until sticky and caramelised, then served over fluffy sticky rice with steamed pak choi and a flavour-packed broth.
This dumpling brothy rice is my shortcut version of a dumpling dinner, combining sticky caramelised pork, chewy dumpling wrappers, fragrant broth, steamed pak choi and sticky rice in one bowl. Instead of spending time folding individual dumplings, everything is cooked separately and layered together. It is comforting, flavour-packed and perfect for a quick weeknight dinner when you want all the flavours of dumplings without the effort.
If you like dumpling recipes, try my easy homemade pork dumplings or if you are looking for a chilli oil to top this recipe, try my homemade chilli oil.
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Ingredients
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For the sticky pork
Pork mince
Pork mince forms the base of the dumpling filling and gives the dish plenty of flavour and richness. It also caramelises beautifully when cooked with the sauces.
Cooking oil
A little cooking oil helps brown the pork and prevents it from sticking to the pan while it cooks.
Light soy sauce
Light soy sauce adds saltiness and savoury umami to the pork without overpowering the other flavours.
Dark soy sauce
Dark soy sauce gives the pork a deeper colour and richer, slightly sweeter flavour. I like using both light and dark soy sauce because they bring different things to the dish.
Oyster sauce
Oyster sauce adds a deep savoury sweetness and helps create that glossy, sticky coating around the pork.
Rice vinegar
Rice vinegar cuts through the richness of the pork with a little acidity, helping to balance the sweetness and saltiness.
Honey
Honey gives the pork a subtle sweetness and helps the sauce become sticky and caramelised as it cooks.
Dumpling wrappers
Dumpling wrappers are chopped into small pieces and cooked with the pork, giving you little chewy, dumpling-like pieces throughout the filling without having to make individual dumplings.
For the broth and toppings
Fresh ginger
Fresh ginger adds warmth, fragrance and a little spice to the broth. I always prefer freshly grated ginger here because it gives the broth a much brighter flavour.
Garlic
Garlic creates the savoury aromatic base of the broth and pairs perfectly with the pork, soy sauce and ginger.
Chicken bone broth
Chicken bone broth creates the liquid base for this dumpling brothy rice. I like to use bone broth rather than regular stock because I find stock can sometimes be quite salty, while bone broth gives you a rich, savoury base that lets you control the seasoning yourself.
Shaoxing wine
Shaoxing wine adds depth and complexity to the broth, giving it that characteristic flavour you often find in Chinese-inspired dishes.
Light soy sauce
A little more light soy sauce seasons the broth and gives it a deep savoury flavour.
Rice vinegar
Rice vinegar adds acidity to the broth and stops it from tasting too heavy.
Sesame oil
Sesame oil adds a nutty, aromatic finish. A little goes a long way, so I add it towards the end to keep its flavour noticeable.
Baby pak choi
Pak choi adds freshness, colour and texture to the bowl. Steaming it directly in the broth also means it absorbs all those delicious flavours.
Cooked sticky rice
Sticky rice makes the perfect base for dumpling brothy rice because it absorbs some of the broth while still holding its shape. I use ready-cooked rice to make this recipe as quick and easy as possible.
Spring onion
Spring onion adds freshness and a mild onion flavour to finish the bowl.
Fresh coriander
Coriander brings a fresh, herby contrast to the rich pork and savoury broth.
Sesame seeds
Sesame seeds add a little crunch and a subtle nutty flavour to the finished dumpling brothy rice.
See recipe card for quantities.
Instructions
Jump to Recipe for quantitiesStart by mixing together the light soy sauce, dark soy sauce, oyster sauce, rice vinegar and honey in a small bowl. Having the sauce ready before you start cooking means you can add everything to the pork at once.
- Step 1: Heat a large frying pan over medium-high heat and add the cooking oil. Once hot, add the pork mince and break it apart with a wooden spoon or spatula. Stir-fry the pork for around 3 to 4 minutes, until it is lightly browned and cooked through. Add the garlic and ginger and fry for another minute. Pour in the prepared sauce and stir everything together. Continue cooking for another couple of minutes until the pork is glossy, sticky and caramelised. If the sauce becomes too thick or starts catching on the bottom of the pan, add a splash of water and stir through. Add the chopped dumpling wrappers and stir in with the pork for a minute or two then add 100ml water (or some of the bone broth), add the lid and steam for 2-3 minutes until softened and coated in the sticky pork mixture.
- Step 2: Stir and remove the pork from the pan and set aside. You can keep it warm in a low oven while you make the broth. Reduce the heat to medium and use the same pan to make the broth. Add the Shaoxing wine and scrape the bottom of the pan with a wooden spoon to loosen any caramelised pork and sauce stuck to the pan. Pour in the chicken bone broth, then add the ginger, garlic, light soy sauce, rice vinegar and sesame oil. Stir everything together and bring the broth to a gentle simmer.
- Step 3: Add the baby pak choi directly into the broth and cover the pan with a lid. Steam for around 2 to 3 minutes, or until the pak choi is tender but still has a little bite.
- Step 4: Heat the cooked sticky rice according to the packet instructions and divide between bowls. Spoon the sticky pork over the rice, then ladle the hot broth around and over the top. Add the steamed pak choi, then finish with sliced spring onion, chopped coriander and sesame seeds.
Hint: Don't rush the pork once you add the sauce. Let it cook for a couple of minutes so the honey, soy and oyster sauce reduce and coat the mince. If it starts sticking, add a small splash of water and scrape the bottom of the pan.
Substitutions
Pork mince – Use chicken mince for a lighter option or beef mince for a richer, more robust flavour.
Cooking oil – Use sesame oil for extra nuttiness or vegetable oil for a neutral option that lets the other flavours shine.
Light soy sauce – Use tamari for a gluten-free alternative or coconut aminos for a slightly sweeter, milder flavour.
Dark soy sauce – Use extra light soy sauce for a saltier finish or kecap manis for a sweeter, thicker sauce.
Oyster sauce – Use hoisin sauce for a sweeter, more aromatic flavour or vegetarian mushroom stir-fry sauce for a meat-free alternative.
Rice vinegar – Use apple cider vinegar for a slightly fruitier acidity or white wine vinegar for a sharper alternative.
Honey – Use maple syrup for a plant-based option or brown sugar for a deeper caramelised sweetness.
Dumpling wrappers – Use wonton wrappers for a thinner, more delicate texture or finely sliced spring roll wrappers for crispy, chewy pieces.
Fresh ginger – Use frozen grated ginger for convenience or ground ginger for a warmer, less fresh alternative.
Garlic – Use frozen chopped garlic for convenience or garlic paste for an easy substitute.
Chicken bone broth – Use regular chicken stock for a lighter option or vegetable broth for a vegetarian version.
Shaoxing wine – Use dry sherry for a similar depth of flavour or mirin for a sweeter alternative.
Sesame oil – Use toasted sesame oil for an even stronger nutty flavour or leave it out and finish with a little chilli oil instead.
Baby pak choi – Use tenderstem broccoli for a slightly sweeter, crunchier vegetable or spinach for something softer that wilts quickly into the broth.
Cooked sticky rice – Use jasmine rice for a fragrant, fluffy base or sushi rice for a stickier texture that holds the broth well.
Spring onion – Use finely sliced chives for a milder onion flavour or crispy fried onions for extra texture.
Coriander – Use Thai basil for a fragrant, slightly aniseed flavour or fresh parsley for a milder, fresher finish.
Sesame seeds – Use crushed peanuts for extra crunch or crispy fried onions for a savoury, crunchy topping.
Variations
Chicken Dumpling Brothy Rice - Swap the pork mince for chicken mince and follow the same method. Add a little extra ginger and garlic for a lighter, fresher flavour. You could also use chicken dumpling wrappers for an extra chewy texture.
Spicy Dumpling Brothy Rice - Add chilli crisp, chilli oil or sliced fresh red chilli to the pork and broth. Finish with extra chilli crisp and spring onion for a spicy dumpling brothy rice with plenty of heat.
Miso Dumpling Brothy Rice - Stir a spoonful of white miso paste into the chicken broth for extra umami. The miso works beautifully with the pork, ginger and sesame oil, creating a deeper and richer dumpling brothy rice.
Equipment
Storage
Allow the pork, broth and rice to cool before transferring them into separate airtight containers. Store in the fridge for up to 2 days. Keeping the components separate prevents the rice from becoming overly soggy and makes reheating easier. Reheat the pork and broth separately in the microwave or on the hob until piping hot throughout. Reheat the rice according to the packet instructions, adding a splash of water if needed to loosen it. Assemble with freshly sliced spring onion, coriander and sesame seeds.
The cooked pork can be frozen in an airtight container for up to 3 months. The broth can also be frozen separately. I recommend making fresh rice and pak choi when you're ready to serve, as they have a better texture. Thaw the pork and broth overnight in the fridge before reheating thoroughly.
Top Tip
The beauty of dumpling brothy rice is that you can easily customise it depending on what you have in the fridge. Add mushrooms, edamame, shredded carrot, spinach or crispy chilli oil, or swap the pork for chicken. For even more dumpling flavour, add extra ginger, garlic and spring onion before serving.
FAQ
Can I make dumpling brothy rice ahead of time?
Yes. The sticky pork and broth can both be prepared ahead and stored separately in the fridge. When you're ready to serve, reheat the pork and broth thoroughly, heat the rice and assemble everything with fresh pak choi and toppings.
Can I use frozen dumplings instead of dumpling wrappers?
Absolutely. If you want an even more substantial dumpling brothy rice, cook some frozen dumplings separately and add them to the bowl alongside the pork. You can use pork, chicken or vegetable dumplings depending on your preference.
How do I store leftover dumpling brothy rice?
Store the rice, pork and broth separately in airtight containers in the fridge and use within 2 days. Reheat the pork and broth until piping hot before serving. Keep fresh toppings such as coriander and spring onion separate and add them just before eating.
Related
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Dumplings
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Recipe
Dumpling Brothy rice
Equipment
- 1 large pan
Ingredients
For the pork
- 250 g pork mince
- 1 inch ginger peeled and grated
- 2 cloves garlic minced
- 1 teaspoon cooking oil
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 tablespoon honey
- 8-10 dumpling wrappers
For the broth & toppings
- 500 ml chicken bone broth Freja (I like to use bone broth as stock can be salty)
- 1 tablespoon light soy sauce
- 1 tablespoon shoaxing wine
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 head baby pak choi
- 260 g cooked vitee sticky rice
- 1 spring onion
- 1 tablespoon chopped coriander
- Sesame seeds
Instructions
- Start by mixing together the light soy sauce, dark soy sauce, oyster sauce, rice vinegar and honey in a small bowl. Having the sauce ready before you start cooking means you can add everything to the pork at once.1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, 1 tsp rice vinegar
- Heat a large frying pan over medium-high heat and add the cooking oil. Once hot, add the pork mince and break it apart with a wooden spoon or spatula. Stir-fry the pork for around 3 to 4 minutes, until it is lightly browned and cooked through. Add the garlic and ginger and fry for another minute250 g pork mince, 1 inch ginger, 2 cloves garlic, 1 tsp cooking oil
- Pour in the prepared sauce and stir everything together. Continue cooking for another couple of minutes until the pork is glossy, sticky and caramelised. If the sauce becomes too thick or starts catching on the bottom of the pan, add a splash of water and stir through.
- Add the ripped dumpling wrappers and stir in with the pork for a minute or two then add 100ml water (or some of the bone broth), add the lid and steam for 2-3 minutes until softened and coated in the sticky pork mixture.8-10 dumpling wrappers
- Stir and remove the pork from the pan and set aside. You can keep it warm in a low oven while you make the broth. Reduce the heat to medium and use the same pan to make the broth. Add the Shaoxing wine and scrape the bottom of the pan with a wooden spoon to loosen any caramelised pork and sauce stuck to the pan. Add light soy sauce, rice vinegar and sesame oil. Stir everything together and bring the broth to a gentle simmer.500 ml chicken bone broth, 1 tbsp light soy sauce, 1 tbsp shoaxing wine, 1 tsp rice vinegar, 1 tsp sesame oil
- Add the baby pak choi directly into the broth and cover the pan with a lid. Steam for around 2 to 3 minutes, or until the pak choi is tender but still has a little bite.1 head baby pak choi
- Heat the cooked sticky rice according to the packet instructions and divide between bowls. Spoon the sticky pork over the rice, then ladle the hot broth around and over the top. Add the steamed pak choi, then finish with sliced spring onion, chopped coriander and sesame seeds.260 g cooked vitee sticky rice, 1 spring onion, 1 tbsp chopped coriander, Sesame seeds
