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. - FrancesRenHuang
- 1/3 cup ground pork
- 1 teaspoon ground white pepper
- 1 teaspoon ginger, grated
- 1 teaspoon dark soy sauce
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon chinese cooking wine
- 1/2 tablespoon green onion, chopped
- 2 tablespoons water chest nuts, chopped
- 2 tablespoons *pork stock gelatine (optional)
- 1 cup glutinous rice flour
- 1/3 cup water
- 1/3 cup sugar
- 1/4 teaspoon baking soda
- rice flour, or tapioca flour for dusting
- Mix together all the ingredients for the filling; set aside.
- 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)
- 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.
- 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
- 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.
- Enjoy with red rice vinegar dip.
- This recipe was entered in the contest for Your Best Dumplings