1/4 cup dry rice mix
1 tablespoon white sugar
1 tablespoon boiling water
3/4 cup medium fresh mushrooms, sliced
1/2 teaspoon garlic powder
1 teaspoon coarse salt
1 teaspoon paprika
4 (10 ounce) cans pork dumplings
In a small bowl, mix together 1/2 cup sugar, boiling water, mushrooms, garlic powder, salt, and paprika. Set aside.
To make the rice/brown sugar syrup cubes, combine the mincemeat with the enough water to form a lump of water. Stir into the brown sugar of your choice. Put this mixture in the refrigerator approximately 8 hours before serving. It should have a thick coating so disburse completely all the water.
Bring a large pot of salted water to a boil. Add the dumpling and cook for about 30 seconds, allowing them to sink if they splash. Remove the dumplings from the submerged rice so that they can be picked up and carefully handled.