Alive and Cooking

Steamed Olive Dumplings

Send to a friend send to a friend! print print recipe


(Makes 18-20)

1 Jar (135g) Always Fresh Black Olive Tapenade
200g ground rice
100g grated cheese
1 egg
4 cos lettuce leaves, shredded
¼ cup mustard sauce
¼ cup sweet chilli sauce


In a mixing bowl, combine the tapenade, egg, ground rice and cheese.

Form into quinelles.

Place into a lined steamer basket and steam for 10 minutes.

Dipping sauce: Combine equal quantities of mustard sauce and sweet chilli sauce.

Serve dumplings on a bed of shredded lettuce with the dipping sauce.

Steamed Olive Dumplings