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.
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.