Step 1

For the dipping sauce: Whisk together the soy sauce, garlic, scallions, sugar and sesame oil until blended.

Step 2

For the dumplings: Finely shred the jicama and gently squeeze out and discard some of its liquid to make approximately 2 cups.

Step 3

Place the rice in a deep bowl. Add cold tap water to completely immerse the rice. Add a little extra water to ensure that the rice does not get dry. Soak for 1 hour.

Step 4

Place the ground chicken in large mixing bowl. Add the sugar, salt and white pepper. Mix well using a fork. In a separate bowl, add the shredded jicama, black mushrooms, chopped scallions and grated ginger. Add the sesame oil to the vegetables and mix well using a fork. Add the vegetables to the chicken. Mix well. Cover and place in the freezer for 20 minutes for a quick chill.

Step 5

Drain the rice. Sprinkle in the cornstarch and mix well. Add 2 cups rice to a cookie sheet. Separate half of the chilled chicken filling into another bowl. (You will be working with a half batch at a time.) Using a tablespoon-sized measuring spoon, scoop out a tablespoon of the chicken and roll into a ball. Place the meatball on the rice and roll it around to coat the meat. Pick up the ball and pack on more rice as needed to fully cover the meatball. Using both hands, cradle the rice-covered ball in one hand and cup the other hand over, squeezing gently to ensure that the rice sticks to the meat. (Don’t squeeze too hard. You want the rice to remain on the outside and not mixed in.) Set on a clean plate and repeat until the meat is used up. Refrigerate these while you make the next batch.

Step 6

Add 2 inches of water to a pot that will fit a steamer basket and turn on to boil. Cut slits in a place of parchment paper that will fit the steamer basket. Place the rice dumplings 1/2 inch apart in the lined steamer basket. Once the water boils in the pot, place the steamer basket over the boiling water. Cover and steam for 20 minutes. Serve with the dipping sauce.