In this Thai breakfast classic adapted from Leela Punyaratabandhu’s Simple Thai Food, pork dumplings poach in long-cooked rice porridge served with an egg stirred in.
See also How to Make Congee with our Cantonese version, using chicken and ginger.
- Yield: 4 servings
- Difficulty: Easy
- Total: 25 mins
- Active: 15 mins
For the pork dumplings:
- 2 large cloves garlic
- 2 tablespoons finely chopped cilantro stems
- 1⁄2 teaspoon white peppercorns
- 1 pound ground pork
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 tablespoon tapioca flour or cornstarch
For the congee:
- 2 cups cooked long-grain white rice
- 6 cups low-sodium chicken broth or stock
- 1⁄2 cup tapioca starch or glutinous rice flour
- 1 cup water
- 4 large eggs
- [[ground white pepper
- 1 (2-inch) piece fresh ginger, peeled and julienned
- 1 green onion, finely chopped
- 1⁄4 cup loosely packed cilantro leaves
- Asian fish sauce
- Red chile powder
- Vinegar with pickled chiles
- Combine all the dumpling ingredients in a food processor and mix until smooth and sticky. Transfer to a bowl, cover, and refrigerate.
- Make the congee: In a blender, combine the rice and stock and blend to a coarse purée (it should be the consistency of cooked steel-cut oats). Pour into a large, heavy saucepan and bring to a gentle boil over medium heat, stirring occasionally.
- Meanwhile, whisk together the tapioca flour and water until smooth. Drizzle the flour mixture into the gently boiling rice mixture with one hand while stirring with the other hand. Let the congee boil gently, stirring occasionally to prevent scorching, 2 to 3 minutes, or until nicely thickened. Adjust the heat so the congee bubbles gently.
- Using 2 teaspoons, form the dumpling mixture into balls about 1⁄2 inch in diameter, dropping them one at a time into the gently bubbling congee. Cook until all of the dumplings have firmed up and turned opaque, about 2 to 3 minutes.
- To serve, evenly ladle half the hot congee into 4 large warmed serving bowls. Crack 1 egg into each bowl. Ladle the remaining hot congee over the eggs. Dust each serving with the pepper and sprinkle with the ginger, green onion, and cilantro.
- Serve immediately, accompanied with the garnishes for guests to add at the table.