Coconut And Molasses Filled Rice Dumplings Recipes

SALMON DUMPLINGS WITH COCONUT CURRY SAUCE

Steps:

• Simmer the pork fat in water to cover for 15 minutes. Drain, allow to cool, and chop finely.
• Cut the salmon into a small dice. Put all the ingredients, except the wonton skins, into a mixing bowl and stir in one direction until mixed.
• Spread a wonton skin in front of you. Put 1 teaspoon of the filling in the center of the skin. Dampen the edges of the skin with water and fold in half, pressing the edges to seal. Then, with the folded edge facing you, pull the bottom corners directly down, fold them over one another slightly, and pinch to seal. The resulting dumpling should look like a nurse's cap. Repeat until filling has been used.
• Bring a large quantity of water to a boil. When rapidly boiling, add the wontons (not so much that the water will stop boiling, about half), and cook for 3 to 4 minutes or until opaque. Remove, drain, and serve over or with the Coconut Curry Sauce.
• Heat a saucepan and add the curry paste. Saute very briefly. Add the coconut milk and chicken stock, and simmer until the sauce reduces by one-third. Set aside.
• While boiling the dumplings, reheat the coconut milk mixture; add the fish sauce and lime juice and, when the dumplings are done, drizzle the sauce generously over a serving plate. Sprinkle with the fresh cilantro. Arrange the dumplings over the sauce and serve.

COCONUT STUFFED RICE DUMPLINGS

Steps:

• Mix in the salt to the rice flour and knead with hot water to form a soft dough.
• Mix the coconut with the sugar/jaggery.
• Make medium sized balls of the dough.
• Take each ball and flatten them in the well of your palm, spoon in a little of the coconut mix and close it in to make a ball again; do the rest.
• Steam these balls until cooked.
• Serve hot!

COCONUT AND MOLASSES-FILLED RICE DUMPLINGS

Steps:

• Bring water, vegetable oil, and salt to a boil in a large pot. Add rice flour gradually, stirring constantly, until a smooth, thick dough forms, 2 to 3 minutes. Remove from heat and let cool.
• Mix coconut, molasses, and cardamom together in a bowl to make filling.
• Divide the cooled dough into 9 balls; flatten into thin discs. Place 1 tablespoon of the filling in the center of each disc. Wrap up dough around filling and roll into a ball between your palms.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add balls of dough, cover, and steam until a toothpick inserted into the center comes out clean, about 10 minutes.

CHINESE STICKY RICE DUMPLINGS

Steps:

• Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
• Meanwhile -- chop the pork and the prawns finely. Do not mince them.
• Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
• Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
• Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
• FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
• Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
• Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
• Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
• Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
• TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
• Note- cooking time does not include overnight cooling.