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Sweet and Crispy Rice Dumplings
in Guest Recipe Book
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| Servings: 4 |
Ingredients:  2 cups glutinous rice flour, plus more for dusting 1/2 cup boiling water 1/3 cup red bean paste 1/3 cup lotus seed paste 3 tbsp. finely chopped roasted peanuts Vegetable oil for deep-frying 1 egg, lightly beaten 1/2 cup sesame seeds |
| Instructions: 1. Make wrappers: Place glutinous rice flour in a bowl. Add boiling water, stirring with chopsticks or a fork, until dough is evenly moistened. Knead dough into large ball. Cover and let rest for 30 minutes. 2. Combine filling ingredients in a bowl; mix well. 3. Shape each dumpling: On a board lightly dusted with rice flour, knead dough until smooth. Roll dough into a cylinder; cut crosswise to make 14 pieces. Cover dough to prevent drying. With flour dusted hands, make a hole in center of apiece of dough; place about 1 tablespoon of filling in hole and pinch edges to seal and shape into balls. Cover while shaping remaining dumplings. 4. Pour oil into a wok or 2-quart saucepan to a depth of 2-inches and heat oil for to 350°F. Dip dumplings in egg, drain briefly, then coat with sesame seeds. Deep-fry dumplings, a few at a time, turning once, until they puff slightly and float, 2 1/2 to 3 minutes. After dumplings float, cook until golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels. Serve warm or at room temperature. Makes 4 servings. Source: Adapted from Martin Yan’s Asian Favorites (Ten Speed Press) Copyright Yan Can Cook Group 2005 |
| Date: September 2, 2006 |