Rice Dumplings

Name: Rice Dumplings
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Vialone nano rice 1.7 cups; Stelvio cheese 7 oz; Speck 5.3 oz; Type 00 flour 1 ¼ cup; Eggs (medium) 2; Chives to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Verza (savoy cabbage) 0.4 lb; Cumin seeds to taste; White wine vinegar to taste; Extra virgin olive oil to taste; Fine salt to taste

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Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Note + the time to cool the rice

PRESENTATION

Rice dumplings, or canederli di riso, are, you know, like the mountain dish from Trentino-Alto Adige in Northern Italy, but with a twist. Really good stuff. Instead of using old bread, this version swaps in Vialone Nano rice, which is really really amazing at soaking up all those flavors. This gives the dumplings an incredibly moist bite and a lighter, more tender texture.

Chopped speck and fresh chives add a smoky, savory taste to every bite. And the sauce? Hard to resist. In this region, you often see these dumplings paired with stewed veza or savoy cabbage, making them a true representation of Northern Italian comfort food—pretty much a hit at the dinner table. For sure.

While you might want to compare these Italian dumplings to other global varieties, canederli di riso are different for their creative spin and authentic mountain flavors. They’re not like Chinese sticky rice dumplings or zongzi—which are wrapped in bamboo leaves or filled with sweet red bean paste. Thing is, canederli di riso offer a distinct culinary experience. They soak up the smoky speck perfectly, pairing beautifully with cabbage for a dish that’s hearty yet not heavy. Great for chilly nights.

The rice cooks up soft and holds together just right, ensuring each dumpling retains its shape while remaining light inside. Seriously good. The golden crust on the outside, combined with the chives and speck, creates a flavor combo that’s tough to beat. Whether you’re a fan of traditional rice dumplings or looking for something different, this Northern Italian version will, no doubt, make your next meal memorable. It’s a great way to enjoy Italy's beautiful mountain regions—a taste that's both familiar and a refreshing change.

INGREDIENTS

Vialone nano rice 1.7 cups (320 g)

Stelvio cheese 7 oz (200 g)

Speck 5.3 oz (150 g)

Type 00 flour 1 ¼ cup (150 g)

Eggs 2 - (medium)

Chives to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for garnishing: Verza (savoy cabbage) 0.4 lb (200 g); Cumin seeds to taste; White wine vinegar to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Rice Dumplings

To prepare the rice dumplings, start by boiling the rice in a pot with plenty of salted water as desired, for about 12 minutes 1. After this time, drain the rice 2 and let it cool in a bowl in the refrigerator 3; you can cover with plastic wrap.

In the meantime, cut the speck into thin pieces 4 and brown it in a non-stick pan without adding any fats 5. Also cut the cheese into very small cubes 6.

Finely chop the chives 7. Now it's time to knead: in a bowl, combine the rice, speck 8, cheese 9, and eggs.

Season with a pinch of salt 10, chives, and pepper 11. Mix, then add the flour (you can adjust with the consistency by adding a little at a time to see if the entire indicated amount is needed) 12.

Knead until the mixture is compact 13. Form patties of about 3 oz each 14 and brown them in a non-stick pan with a drizzle of oil over medium heat 15.

Once browned on one side, turn them over to the other side 16 17. Plate the rice dumplings accompanied by finely cut savoy cabbage seasoned with oil, vinegar, salt, pepper, and cumin 18! You can garnish with additional chives as desired.