Taiwanese Veggie Rice Dumpling

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the bamboo leaves and twine. Soak dried bamboo leaves in water the night before to soften them. The next morning, scrub each leaf under running water with a clean vegetable brush. Blanch the cleaned leaves in boiling water for hygiene, then sort by size. Boil the cotton twine for a few minutes, then rinse thoroughly under running water while scrubbing.
   ▶ ≈0:52
2. 2
   Rinse raw peanuts and place in the inner pot of an electric rice cooker with a little water at the bottom. Pour a full cup of water into the outer pot and turn on the cooker. After the cooker switches off, let the peanuts steam for about 30 more minutes until they become soft and fragrant.
   ▶ ≈1:59
3. 3
   Rinse the long-grain glutinous rice with regular water, then give it a final rinse with drinking water and drain well. While the rice surface still has slight moisture, add 5 tsp salt and 3 tsp MSG, then mix thoroughly. Let it rest for 10–20 minutes so the rice absorbs the water and flavoring.
   ▶ ≈2:41
4. 4
   Mix about one-third of the cooked and cooled peanuts into the seasoned glutinous rice and stir well. Take one long and one short bamboo leaf, cross them together with rough stem ends facing out and fine side facing in, and fold into a pointed cone shape. Place a portion of peanut-rice mixture in the pointed bottom, add one chestnut, fill with more peanut-rice mixture almost to the top, then sprinkle a handful of peanuts on top for visual appeal. Fold the upper leaves down to cover, press the edges firmly with both hands, and tie tightly with cotton twine. Trim excess leaf corners with scissors.
   ▶ ≈4:43
5. 5
   Arrange the wrapped dumplings neatly in a pressure cooker and pour in drinking water until completely submerged. Cover and bring to pressure over high heat. Once the pressure indicator rises to show two lines (maximum pressure), reduce to medium-low heat and maintain pressure for 20 minutes. Turn off heat and wait for the pressure line to drop completely. Once fully depressurized, open the lid and remove the dumplings.
   ▶ ≈6:47