Cantonese fried glutinous rice dumplings
Souped Up Recipes · ♥ 8K likes · 242.9K views · 10 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Dissolve 60 g sugar in 155 g room temperature water, stirring until no crystals remain.
- 60 g sugar
- 155 g room temperature water
- 210 g glutinous rice flour
Pour the sugar solution into 210 g glutinous rice flour, mixing as you go, then knead by hand to a rough dough and set aside.
- 85 g water
- 70 g wheat starch
Bring 85 g water to a boil and pour it onto 70 g wheat starch, stirring as you go, until smooth.
Wheat starch dough
Combine the two doughs. The ductility is low and it cracks, so it cannot wrap dumplings yet.
Cooking a piece to make the dough elastic
Take about 40 g of the dough, cover it in a heat proof bowl and microwave 25 seconds, or boil it in water a couple of minutes.
Mix the cooked gooey piece thoroughly back into the big dough until it is malleable and elastic and stretches long.
- 60 g pork lard
Work in 60 g room temperature pork lard until fully absorbed, giving a soft, stretchy, non-sticky dough.
Working in lard
- 3 whole dried shiitake mushrooms
- 15 g dried shrimp
- 60 g jicama
- 2 tbsp preserved radish
Dice the rehydrated shiitake and dried shrimp finely and reserve the combined soaking liquid.
- 200 g skinless pork belly
Stir 200 g diced skinless pork belly in the wok over medium low for three to five minutes until plenty of fat renders and the bits are slightly brown.
- 1 tbsp minced garlic
- 3 tbsp diced shallot
- 1 tsp minced ginger
Push everything aside, tilt the wok so the oil pools, and add the minced garlic, diced shallot, minced ginger, mushroom, dried shrimp and preserved radish; stir over medium a few minutes to bring out the fragrance.
- 2 tsp soy sauce
- ½ tbsp oyster sauce
- 1 tsp dark soy sauce
- ¼ tsp white pepper
- 1 tsp sugar
Add the diced jicama, then season with the soy sauce, oyster sauce, dark soy sauce, white pepper and sugar and mix until evenly distributed.
Seasoning and binding the filling
- 1½ tbsp cornstarch
- ⅓ cup mushroom and shrimp soaking liquid
- 1½ tsp sesame oil
Combine 1.5 tbsp cornstarch with a third of a cup of the soaking liquid, pour it into the wok to bind the filling, turn off the heat and drizzle in 1.5 tsp sesame oil.
- ¼ cup diced garlic chives
Let the filling cool a little, then mix in a quarter cup of diced garlic chives.
Portion the dough into 20 pieces of 30 g each and roll each into a smooth ball.
Flatten a ball in your hand, fill it, fold both sides to the middle and pinch the edge closed. No rolling pin needed.
- oil
Heat the oil to 380F, add the dumplings one by one and fry at medium heat for five minutes, stirring and flipping for even colour.
They are ready when small bubbles cover the surface, which is the sign of crispiness.