Toisanese Glutinous Rice Dumplings

Method5 steps · about 1 hr 30 min

1. 1

   Step 1: In a large heatproof bowl, mix the 10 oz glutinous rice flour, 2 oz rice flour and separate 1/2 tsp dough salt. Gradually stir in the 9 oz hot dough water with chopsticks, stopping at a workable consistency and reserving any unused water. Once cool enough to handle, knead about 4 minutes until the dough comes together. If extra hot water is needed, mix it with chopsticks before handling to avoid burns. Cover to prevent drying and set aside.

   Uses 10 oz glutinous rice flour, for dough · 2 oz rice flour · 1/2 tsp salt, for dough · Some or all of the 9 oz hot dough water, as needed; reserve excess · Extra hot water, only if needed for dough consistency

2. 2

   Step 2: Rinse the dried shrimp (2 oz) in separate water, drain and soak in warm water for the source guide of 10–15 minutes until hydrated. Drain and mince. Mince the dried radish (2 oz) and soak in separate water about 5–10 minutes until softened. Rinse and finely dice the Chinese sausage (1). Finely mince the lean pork (3 oz). Peel/smash and mince the garlic (3 cloves), dice the green onion (1/2 oz) and cilantro (1/2 oz), and peel and finely dice the jicama (4 oz). Keep all filling ingredients separate.

   Uses 2 oz dried shrimp · 2 oz dried radish · 1 Chinese sausage · 3 oz lean pork · 3 cloves garlic · 1/2 oz green onion · 1/2 oz cilantro · 4 oz jicama

3. 3

   Step 3: Heat a wok on high, add the separate 1 tbsp filling oil and lower to medium. Stir-fry the prepared garlic from step 2 for about 30–40 seconds, add the rehydrated minced shrimp for 20–30 seconds, then the diced sausage for 20–30 seconds. Squeeze the soaked minced radish dry and fry 20–30 seconds. Add the minced pork, break up clumps and stir-fry about 40–50 seconds. At medium heat, add the prepared jicama and cook about 1 minute. Lower the heat and add the separate 1/2 tsp filling salt, 2 tsp sugar, 1 tbsp oyster sauce, 2 tsp light soy sauce, 1/4 tsp white pepper and 1 tsp sesame oil. Add the prepared green onion and cilantro and stir-fry about 1 minute to evaporate moisture. Continue as needed until the minced pork and sausage are fully cooked through (at least 71°C/160°F for minced pork) before tasting or cooling. Transfer the cooked filling to a plate and spread it out to cool enough for immediate wrapping.

   Uses 1 tbsp cooking oil, for stir-frying filling · Prepared filling ingredients: garlic, hydrated shrimp/radish, sausage, minced pork, jicama and herbs · 1/2 tsp salt, for filling · 2 tsp sugar, for filling · 1 tbsp oyster sauce, for filling · 2 tsp light soy sauce, for filling · 1/4 tsp white pepper, for filling · 1 tsp sesame oil, for filling

4. 4

   Step 4: Quickly knead the rested dough from step 1. Dust the clean work surface with separate extra glutinous rice flour. Roll the dough into a tube about 1 1/2 feet long and halve it, keeping one half covered. Roll the first half into a tube again, halve and align those shorter lengths, then make four crosswise cuts to produce about ten dough portions from that half; repeat with the remaining half. Roll each portion into a ball, coat one side with sesame seeds and press into a bowl-shaped wrapper. Add about 1–2 tsp of the cooked, cooled filling from step 3, pinch shut and pleat the edge; avoid overfilling. Repeat until the dough is used. Reserve any unused cooked filling for another use and any unused clean sesame seeds. The portion count is approximate and depends on cutting size.

   Uses Rested rice-flour dough · Extra glutinous rice flour, for dusting the work surface as needed · Some or all of the 2 oz sesame-seed supply for coating; reserve excess · Fully cooked filling, cooled for wrapping; reserve unused

5. 5

   Step 5: Use the 12 oz deep-frying corn oil, with extra only if needed for a suitable depth, in a pot or wok. Heat to 320°F/160°C, checking with a thermometer. Add a batch of the filled dumplings from step 4 (the source guide is 6–7, depending on pot size). Turn off the heat and fry about 3–4 minutes, gently moving the dumplings. Then turn the heat to medium and fry about 2 1/2–3 minutes more, turning for even browning. Monitor and maintain the source oil range of 266–320°F/130–160°C during frying, adjusting heat as needed. Continue until the outside is crisp, the rice-flour wrapper is cooked through without a raw/chalky centre and the cooked filling is hot through. Lift with chopsticks and a strainer, drain and repeat for remaining batches. Serve hot.

   Uses Filled, sealed sesame-coated dumplings · 12 oz corn oil, for deep-frying; consumed amount varies · Extra corn oil, only if needed for suitable frying depth