Yan's Sweet Rice Dumplings

Name: Yan's Sweet Rice Dumplings
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24 dumplings
Ingredients: 1/4 cup chunky peanut butter; 2 tablespoons unsalted peanuts, chopped; 2 tablespoons packed brown sugar; 1 1/2 cups glutinous-rice flour; 1/3 cup boiling water; 5 tablespoons cold water; 2/3 cup water; 1/2 cup chunky peanut butter; 2 tablespoons packed brown sugar

(2)

Recipe by Pot Scrubber

Glutinous or "sweet rice" has a texture unlike other rices. When ground into a flour and mixed with water, it makes an elastic dough that can be used to wrap other foods for frying, poaching, or steaming. Here it surrounds a nugget of sweetened peanut butter and the dumplings are served in a peanut based sauce. Recipe is from a Martin Yan cookbook. Sounds delicious, doesn't it?

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READY IN: 40mins

YIELD: 24 dumplings

UNITS: US

INGREDIENTS

Nutrition

Filling
¹⁄₄

cup chunky peanut butter
2

tablespoons unsalted peanuts, chopped
2

tablespoons packed brown sugar
Dough
1 ¹⁄₂

cups glutinous-rice flour
¹⁄₃

cup boiling water
5

tablespoons cold water
Sauce
²⁄₃

cup water
¹⁄₂

cup chunky peanut butter
2

tablespoons packed brown sugar

DIRECTIONS

Combine filling in a bowl. Mix well and set aside.
Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
Cooking:
In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.

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