Recipes by their Ingredients

glutinous rice flour

  • Glutinous Rice Dumplings

    Glutinous Rice Dumplings
    Glutinous Rice Dumplings (Hom Sui Gok)
    (Makes 20)
     

    Filling:
    3 dried black mushrooms
    3 dried shitake mushrooms
    2 1/2 ounces ground pork
    1 1/2 ounces raw medium shrimp
    1/4 cup chopped green onion
    1 tablespoons sesame oil
    1 tablespoon soy sauce
    1 tablespoon oyster sauce
    1 teaspoon Chinese rice wine
    1/2 teaspoon sugar
    1/4 teaspoon salt
    1/8 teaspoon freshly-ground white pepper

    Wrapper:
    3/4 pound glutinous rice flour
    1/2 cup sugar
    2 teaspoons baking powder
    1 cup water
    3 tablespoons gin

    Vegetable oil for deep-frying

    NOTES: This is a Dim Sum Central recipe.I lowered the sesame oil from 2 tblsp to 1 and I substituted half the back fungus for shitake mushrooms.
     

    Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.

    Remove the shrimp shells, de-vein and mince.

    In a medium bowl, combine the mushrooms, pork, shrimp, green onion, sesame oil, soy sauce, oyster-flavored sauce, wine, sugar, salt and white pepper. Mix well.

    In a large mixing bowl, combine the glutinous rice flour, sugar and baking powder. Make a well in the center. Pour the water and gin into well, stirring with chopsticks or a fork until the dough forms a ball. Place dough onto a floured work surface and knead until smooth, about 3 to 5 minutes.

    Cut the dough in half and roll each half into a 10-inch cylinder. Cut each cylinder into ten 1-inch pieces. Roll each portion into a ball and cover with a damp towel.

    With your finger tips flatten one portion of the dough into a 2-inch circle. Place a heaping teaspoon of the filling onto the circle and gather the edges together and pinch to seal. Roll into an oval shape. Continue until all the dumplings are prepared.

    Fry dumplings in 2 inches of oil heated to 350 degrees about 3 minutes until they float to the top and turn golden brown. Remove with the strainer or slotted spoon and drain on paper towels. Serve hot.