Noah and I stayed in New York for Christmas this year, and we brought dinner over to a friend’s on Christmas Eve. Since it needed to be transportable, I decided a Chinese Christmas dinner of nuomi fan (Chinese sticky rice) and homemade dumplings would be perfect! This was a perfect opportunity to learn how to make nuomi fan, as it is one of Noah’s favorite dishes. Unfortunately, I completely forgot to take any pictures, so you will have to do with just words.

Nuomi Fan: The original recipe uses a wok and then a large pot, I just cooked everything into our slow cooker pot over the stove. Also, remember to soak your rice and mushrooms overnight, or at least an hour before.

Dumplings: My friend Lillian always makes great homemade pot stickers, so I borrowed her recipe, however to save time and work I substituted chicken instead of shrimp.

Sticky Rice with Chinese Sausage (Nuomi Fan)

  • 3 cups Chinese or Japanese short-grain sticky (“sweet”) rice*
  • 1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
  • 5 Chinese sausages* (6 to 8 oz total)
  • 1 tablespoon peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
  • 1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
  • 1/3 cup Chinese rice wine or medium-dry Sherry
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons Asian sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups reduced-sodium chicken broth


Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.

Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and keep liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. Quarter sausages lengthwise and cut into 1/2-inch pieces.

Heat a 4-6 quart heavy pot over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.

And add broth (broth will not completely cover rice) and drained mushroom liquid. Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.

Homemade Dumplings (Lillian’s family recipe)
Makes between 125-150 dumplings depending on how full and plump you fill them.  If you want to make less, just halve or quarter the recipe.  Any leftovers are great for freezing and eating/cooking later.

  • 3 packs of dumpling wraps (it’s usually about 50 wraps per package)
  • 2 lbs of ground chicken
  • 2 lbs of ground fatty pork
  • 12 oz canned water chestnuts, diced
  • 3 cups chopped scallions (roughly 3 bunches depending on how large they are and how many per bunch)
  • Soy sauce
  • Sesame Oil
  • Salt
  • Pepper
  • Flour (not much needed)
1. Combine the ground chicken with the water chestnuts (dice), and scallions (chop) and mix in a big bowl along with the fatty pork.  You want to evenly distribute the ingredients as best you can.
2. Add soy sauce, sesame oil, salt, and pepper.  I don’t measure how much.  I just add a lot – for flavor. Mix it all up.
3. Cover bowl tightly with saran wrap and put it in the fridge to “marinate.” So I usually let it sit over night so 10 hrs-ish (as long as the meat is fresh and that I know I’ll have the time to fold, cook or freeze the dumplings the next morning).  But if you’re pressed for time, I would recommend letting it sit in the fridge for 30 min-1hr.
4. Fold the dumplings.  I usually use a little water or beaten egg to help seal the dumplings.  Make sure whatever surface you place the folded dumplings on is lightly floured
5. Fry or boil to eat.  Whatever’s leftover, freeze. Dumplings may stick together once frozen, so try to freeze them in smaller zip loc bags for meal-size portions.

Thoughts: Yum and Yum! I thought everything was pretty straightforward as far as preparing these dishes. I had some trouble trying to fry potstickers since I don’t have a non-stick pan, but on the 3rd attempt learned to just put lots of oil and constantly move them around.