Sweet Rice Dumpling Wrappers

[Guest guest]

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.