CHINESE RICE DUMPLINGS RECIPES

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CHINESE STICKY RICE DUMPLINGS RECIPE - DEEP-FRIED.FOOD.COM



Chinese Sticky Rice Dumplings Recipe - Deep-fried.Food.com image

A Dim Sum dish. These dumplings are made from sticky or glutinous rice flour and have a soft chewy texture. This version has a pork and prawn filling. You can have fun making new filling combinations for these little dumplings. For a vegetarian version you could add more veges and use finely chopped tofu (you would need to thoroughly remove excess liquid from the tofu). This dish can be cooked gluten free by ensuring the cornflour and soy sauce used are GF. Glutinous rice does not contain any gluten. These are time consuming to make, but will impress!

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 24 dumplings, 6 serving(s)

Number Of Ingredients 17

2 tablespoons oil
200 g pork fillets
200 g fresh prawns, uncooked
3 teaspoons cornflour
1 tablespoon shaosing Chinese wine or 1 tablespoon dry sherry
1/2 teaspoon salt
3 dried Chinese mushrooms
1/4 cup diced bamboo shoot
1 tablespoon finely chopped spring onion
1/2 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon cornflour, dissolved in 1/4 cup water
1/2 cup sugar
1 cup hot water
3 cups glutinous-rice flour
sesame seeds
oil (for deep frying)

Steps:

  • Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
  • Meanwhile -- chop the pork and the prawns finely. Do not mince them.
  • Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
  • Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
  • Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
  • FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
  • Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
  • Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
  • Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
  • Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
  • TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
  • Note- cooking time does not include overnight cooling.

Nutrition Facts : Calories 482.2, FatContent 7.9, SaturatedFatContent 1.5, CholesterolContent 63, SodiumContent 401.6, CarbohydrateContent 84.6, FiberContent 2.5, SugarContent 17.7, ProteinContent 16.8

CHINESE DUMPLINGS RECIPE - CHINESE.FOOD.COM



Chinese Dumplings Recipe - Chinese.Food.com image

This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner.

Total Time 1 hours 35 minutes

Prep Time 1 hours 15 minutes

Cook Time 20 minutes

Yield 30-36 dumplings

Number Of Ingredients 13

2 cups flour
2 eggs, large
2 tablespoons vegetable oil
1/2 cup cold water, divided
3/4 cup chinese chives (find these in an asian market, you could substitute regular chives or scallions, but it won't be qui)
1 lb ground pork
1 teaspoon soy sauce
1 tablespoon cornstarch
1 teaspoon ginger juice (I grate some ginger and press it in a garlic press)
1/2 teaspoon chicken bouillon powder
1 teaspoon sesame oil
1/2 teaspoon finely minced garlic
salt & pepper

Steps:

  • For Dough:.
  • Place flour in a bowl and make a well.
  • Crack eggs in a separate bowl and lightly whisk.
  • Add eggs, oil, and half the water and mix together to make a dough.
  • Add more water as needed. The dough should not be sticky (similar to pasta dough).
  • Knead dough on a floured surface for about 10 minutes.
  • Cover and set dough aside to rest for 1/2 hour.
  • For filling:.
  • Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
  • Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
  • To assemble:.
  • Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
  • Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
  • Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
  • Do the rest of the rounds.
  • To cook:.
  • Steam the dumplings for 12 minutes.
  • You can serve them as is or you can then:.
  • Stir-fry them in a little peanut oil just until they get a little crispy.
  • Serve them with your favorite dipping sauces.
  • Enjoy.
  • If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.

Nutrition Facts : Calories 85.6, FatContent 4.7, SaturatedFatContent 1.4, CholesterolContent 25, SodiumContent 30.8, CarbohydrateContent 6.7, FiberContent 0.2, SugarContent 0.1, ProteinContent 3.9

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