Sweet Rice Flour Dumplings Recipes

YAN'S SWEET RICE DUMPLINGS

Steps:

• Combine filling in a bowl. Mix well and set aside.
• Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
• Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
• On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
• Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
• To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
• Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
• Cooking:.
• In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
• Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
• Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.

SWEET RICE FLOUR DUMPLINGS, HONG KONG STYLE

Steps:

• Mix coconut, peanuts and sugar. Set aside.
• Mix flour and salt in large mixing bowl. Slowly stir in 3/4 cup hot water until a dough forms. Transfer to a floured board and knead until stiff, about 5 minutes.
• Combine ginger with 5 cups water in large pot. Bring to a boil. Adjust heat so water simmers steadily but not violently.
• Meanwhile, form dough into 1-inch balls. Cook balls until they float to the surface, about 5 minutes. Remove with a slotted spoon. Toss with reserved coconut-peanut mixture.

SWEET RICE FLOUR DUMPLINGS

Steps:

• Mix the flour and salt in a large mixing bowl. Slowly stir in 3/4 cup hot water until a dough forms. Transfer the dough to a floured work surface and knead until stiff, about 5 minutes. Or combine the flour and salt in a food processor and, with the machine running, add water until a dough ball forms, then knead by hand for about 30 seconds.
• Combine the ginger with 5 cups water in a large pot and bring to a boil; adjust the heat so the mixture simmers steadily but not violently. Meanwhile, form the dough into 2-inch balls, using as much flour as you need to keep the mixture from sticking. Using your thumbs, make an indentation in the center of each ball. Fill each indentation with 1/2 teaspoon palm sugar and seal the balls shut. Gently roll the filled dumplings into balls again.
• Put the balls into the water one at a time and cook, stirring occasionally to keep the balls from sticking to each other, until they float to the surface, about 4 minutes. Remove with a slotted spoon, roll in the shredded coconut if you like, and serve warm or at room temperature, with some of the ginger broth spooned over them if desired.
• Omit the palm sugar and shredded coconut. Using a spice grinder or food processor, grind together 2 tablespoons toasted black sesame seeds (page 596) with 3 tablespoons sugar. Stir in 3 teaspoons corn, grapeseed, or other neutral oil until a stiff paste is formed. Use this as the filling and proceed as directed, serving the dumplings with the ginger broth.
• Omit the palm sugar. Mix 1/4 cup unsweetened shredded coconut with 1/ 4 cup chopped roasted peanuts and 3 tablespoons sugar. Roll the dough into 1-inch balls and cook, unfilled, until they float to the surface, about 5 minutes. Remove with a slotted spoon and toss with the coconut-peanut mixture.