Prep 1 hr
Cook 15 mins
A Dim Sum dish. These dumplings are made from sticky or glutinous rice flour and have a soft chewy texture. This version has a pork and prawn filling. You can have fun making new filling combinations for these little dumplings. For a vegetarian version you could add more veges and use finely chopped tofu (you would need to thoroughly remove excess liquid from the tofu). This dish can be cooked gluten free by ensuring the cornflour and soy sauce used are GF. Glutinous rice does not contain any gluten. These are time consuming to make, but will impress!
For the Filling
- 2 tablespoons oil
- 200 g pork fillets
- 200 g fresh prawns, uncooked
- 3 teaspoons cornflour
- 1 tablespoon shaosing Chinese wine or 1 tablespoon dry sherry
- 1⁄2 teaspoon salt
- 3 dried Chinese mushrooms
- 1⁄4 cup diced bamboo shoot
- 1 tablespoon finely chopped spring onion
- 1⁄2 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornflour, dissolved in 1/4 cup water
- 1⁄2 cup sugar
- 1 cup hot water
- 3 cups glutinous-rice flour
- sesame seeds
Method of cooking
- oil (for deep frying)
- Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
- Meanwhile -- chop the pork and the prawns finely. Do not mince them.
- Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
- Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
- Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
- FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
- Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
- Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
- Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
- Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
- TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
- Note- cooking time does not include overnight cooling.
These are excellent, although I will make them more spciy next time. Be sure to use a spoonin stead of a whisk to mix the dough. Then be sure to cover the dough as instructed. It dries quickly and I even found it helpful to quickly dunk each dough slice in water before rolling. I also sprinkled the sesame seeds on the table, placed the dough slice on top, and then rolled out the wrappers. This helped the sesame seed stick. These were worth the work--especially as they are gluten-free!
I never came across a recipe for stuffed mochi; thank you for sharing yours.