Indonesian Chicken Dumplings with Coconut Rice
Tender chicken-filled dumplings seasoned with traditional Indonesian spices, paired with fragrant coconut-infused rice. Prepared using pressure cooking for a quick and flavorful weeknight meal.
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Overview
This recipe brings together tender chicken dumplings infused with traditional Indonesian spices, cooked quickly in a pressure cooker. Served alongside fragrant coconut rice, it's a comforting and flavorful dish perfect for a busy weeknight.
Why you'll love it
- Quick pressure cooking method reduces cooking time significantly.
- The combination of Indonesian spices and coconut rice creates balanced, aromatic flavors.
- Easy to prepare with accessible ingredients.
Ingredient notes
- Ground chicken: Use fresh, lean ground chicken for best results.
- Indonesian spices: A mix of coriander, turmeric, ginger, and garlic powder enhance the dumplings' flavor.
- Dumpling wrappers: Use fresh or thawed wonton wrappers for easier folding.
- Coconut milk: Use canned full-fat coconut milk for creamy, rich rice.
- Rice: Jasmine rice is preferred for its fragrance and texture.
Serving & storage
- Serve hot with a side of sambal or soy sauce for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat dumplings gently in a steamer or microwave to maintain moisture.
- The coconut rice can be reheated in a microwave with a splash of water to keep it moist.
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Chef tips
- Use fresh ingredients for best flavor and food safety.
- If you don't have a pressure cooker, dumplings can be steamed separately while rice cooks on the stove.
- Make sure to seal dumplings tightly to prevent filling from leaking during cooking.
- Allow natural pressure release to ensure dumplings and rice finish cooking evenly.
Ingredients
- 500 g (1.1 lb)ground chicken
- 2 tbspfinely chopped shallots
- 3 clovesgarlic, minced
- 1 tspground coriander
- 1/2 tspground turmeric
- 1/2 tspground ginger
- 1/4 tspwhite pepper
- 1 tbspsoy sauce
- 1 tspbrown sugar
- 1/2 tspsalt, plus extra to taste
- 30 pieceswonton wrappers
- 300 g (1 1/2 cups)jasmine rice, rinsed
- 400 ml (13.5 fl oz)canned coconut milk
- 350 ml (1 1/2 cups)water
- 1/2 tspsalt
- 2 tbspvegetable oil
- 1 tbspfresh coriander leaves, chopped (optional garnish)
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Equipment
- pressure cooker or Instant Pot
- mixing bowl
- spatula or spoon
- steamer basket or trivet
- measuring cups and spoons
- knife and chopping board
- rice cooker or saucepan
Nutrition per serving
- Calories520
- Protein28 g
- Carbs65 g
- Fat12 g
Step-by-step
Step 1
In a mixing bowl, combine ground chicken, chopped shallots, minced garlic, ground coriander, turmeric, ginger, white pepper, soy sauce, brown sugar, and 1/2 tsp salt. Mix thoroughly until well combined.
Step 2
Place one wonton wrapper on a clean surface. Spoon approximately 1 teaspoon of the chicken filling into the center of the wrapper. Moisten the edges with a little water, then fold and pinch edges to seal, forming a dumpling. Repeat until all filling is used.
Step 3
Rinse jasmine rice under cold water until water runs clear. Drain.
Step 4
In the pressure cooker, combine rinsed rice, coconut milk, water, and 1/2 tsp salt. Stir gently to combine.
Step 5
Place a steamer basket or trivet inside the pressure cooker above the rice. Arrange the dumplings in a single layer on the basket, making sure they do not touch the liquid.
Step 6
Seal the pressure cooker lid. Cook on high pressure for 10 minutes.
Step 7
After cooking, allow pressure to release naturally for 10 minutes, then carefully release remaining pressure manually.
Step 8
Open the pressure cooker. Carefully remove dumplings and fluff the coconut rice with a fork.
Step 9
Serve the dumplings over the coconut rice, garnished with fresh coriander leaves if desired.
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