Tea Rice Pouches
Makes 16 dumplings.Ingredients:- 1 cup brown rice, cooked & warm- 1 Tbsp Yamamotoyama’s Deep Steamed Sencha, steeped & drained- 2 Tbsp ponzu, plus more for serving- chives, uncut- 4 soy wrappers, each piece cut into 4 equal squares
- Gently combine the rice, spent tea leaves, ponzu, and sugar in a mixing bowl.
- 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.
- Cut any excess length off of the chive tie. Serve the tea rice dumplings with extra ponzu for dipping.
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