RE: Sweet Rice Dumpling Wrappers

[Guest guest]

Thanks a million. I can't wait till finals are over so I have time to try

this out! It's been awhile since I've made dim sum. I'll dig out the

recipes tonight and dust em off.

 

Just out of curiosity. I've always enjoyed Martin Yan's cooking shows,

would you recomend his cookbooks?

 

Rebekah

 

 

Thomas Hall [snowbound2044]

Saturday, December 04, 2004 9:48 AM

 

Sweet Rice Dumpling Wrappers

 

 

 

 

Okay, here it is with many thanks to the original

author. How about sharing your favorite fillings and

dipping sauces. Any non vegan ones can be sent to me

directly.

 

Tom Hall

 

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.

 

Dough

 

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

1/3 cup boiling water

5 tablespoons cold water

 

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.

 

 

 

 

 

 

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

 

[Guest guest]

This sounds great, but how do you cook them!!!!

 

And what do you put in them?

 

Have no idea!!!

 

Sue

 

 

, Thomas Hall

<snowbound2044> wrote:

>

> Okay, here it is with many thanks to the original

> author. How about sharing your favorite fillings and

> dipping sauces. Any non vegan ones can be sent to me

> directly.

>

> Tom Hall

>

> 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. "

>

> Dough

>

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

> 1/3 cup boiling water

> 5 tablespoons cold water

>

> 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.