Sweet Rice Dumplings

[Guest guest]

Sweet Rice Dumplings

(A Wok For All Seasons, Martin Yan)

 

“Glutinous or “sweet” rice has a texture unlike that

of other rices. When ground to a flour and mixed with

water, it makes an elastic dough that can be used to

wrap other foods for frying, poaching, or steaming.

Here it surrounds a nugget of sweetened peanut butter,

and the dumplings are served in a peanut-based sauce.”

 

Filling

1/4 cup chunky peanut butter

2 Tablespoons Chopped unsalted peanuts

2 Tablespoons packed brown sugar

 

Dough

1-1/2 cups glutinous (sweet) rice flour

1/3 cup boiling water

5 tablespoons cold water

 

Sauce

2/3 cup water

1/2 cup chunky peanut butter

2 Tablespoons packed brown sugar

 

Preparation:

Combine filling in a small bowl. Mix well and set

aside.

 

Measure glutinous rice flour into a bowl. Make a well

in the center and pour boiling water into well,

stirring with chopsticks or a fork, until dough is

evenly moistened. Add cold water and stir, adding a

few more drops if necessary, until dough forms a ball.

On a lightly floured surface, kneed dough for 5

minutes or until smooth and shiny. Cover with a damp

cloth and let rest 10 minutes. Roll dough into an 18

in. long cylinder. Cut cylinder crosswise into 3/4

in. pieces. Dust palms of hands lightly with rice

flour and roll each piece into a ball.

 

To shape each dumpling, flatten one ball of dough with

a rolling pin to make a 2 1/2 in. circle; keep

remaining dough covered to prevent drying. Place 1/2

teaspoon filling in center of circle. Gather and

pinch edges together 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 on the surface. Lift out dumplings

with a wire strainer and place in colander to drain.

 

Combine sauce ingredients in a small saucepan. Bring

to a boil over medium heat, stirring until smooth.

Pour sauce onto platter and place dumplings on top of

sauce. Serve hot.

[Guest guest]

I just watched Martin making these when I was up with my daughter (flu) last

night. Isn't that cool.

 

Thanks for sharing.

 

BTW, he has an unique way of folding the dumplings which involves pleating

and folding instead of just folding them over. He also makes them stuffed

with a walnut based filling that looks more like angliotti.

 

BL