Author Notes
A delicious asian dumpling is based on three components: juicy filling, the skin, and the shape of the dumpling. I won't dive into the details of each. To make it easier for the general foodies, I've inspired to my favorite dim-sum dish: Xian Shui Jiao (????In this recipe, no matter how one struggle with sealing and shaping the dumpling; the result is uniformly puffy and delicious- fried and chewy, light and crispy, sweet and savory, making it a great appetizer.
*Also can be pre-made and frozen until use. —FrancesRen
Ingredients
- Filling
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1/3 cup
ground pork
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1 teaspoon
ground white pepper
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1 teaspoon
ginger, grated
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1 teaspoon
dark soy sauce
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1/4 teaspoon
salt
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1/2 teaspoon
sugar
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1/2 teaspoon
sesame oil
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1/2 teaspoon
chinese cooking wine
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1/2 tablespoon
green onion, chopped
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2 tablespoons
water chest nuts, chopped
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2 tablespoons
*pork stock gelatine (optional)
- Dumpling Skin
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1 cup
glutinous rice flour
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1/3 cup
water
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1/3 cup
sugar
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1/4 teaspoon
baking soda
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rice flour, or tapioca flour for dusting
Directions
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Mix together all the ingredients for the filling; set aside.
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Combine glutinous rice flour and baking soda. Warm water and sugar over stove until dissolved; add glutinous rice flour and swiftly mix with a wooden spoon until clump away from the sides, forming a clump. (If too wet, add 1 tbsp more of glutinous rice flour)
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Let the dough sit for 1~2 min, or until warm enough to handle by hand; knead the dough until well combined. Roll the dough into a long strip, divide it evenly into 12 sections.
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Press the dough flat into the palm of hand, then using forefinger and thumb rotating and pressing evenly around the dough, extending it into a 3 inch diameter dumpling skin. Put around 1tsp of filling into the middle and gently seal the skin into a dumpling. Set aside in a plate, well-dusted with tapioca/rice flour. *can freeze up to 1 month
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Heat oil in pot until 350 degrees; drop 3 dumplings at a time, fry each side about 3 minutes, or until golden and puffy. Drain in paper towel.
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Enjoy with red rice vinegar dip.
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