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Sweet and Crispy Rice Dumplings

in Diana's Recipe Book

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Servings: 4
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

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

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