Makes 16 dumplings.

- 1 cup brown rice, cooked & warm
- 1 Tbsp Yamamotoyama’s Matcha Sencha, steeped & drained
- 2 Tbsp ponzu, plus more for serving
- chives, uncut
- 4 soy wrappers, each piece cut into 4 equal squares



  1. Gently combine the rice, spent tea leaves, ponzu, and sugar in a mixing bowl.
  2. Place a cut wrapper on a work surface, then place 1 Tbsp of tea rice in the middle. Gather the edges together of the wrapper together, then tie a sprig of chive around the gathered edges to form a pouch.
  3. Cut any excess length off of the chive tie. Serve the tea rice dumplings with extra ponzu for dipping.
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