Keefer Court Sticky Rice Dumplings
Submitted by kdelzotto
Deep-fried sticky rice dumplings filled with pork, dried shrimp, and bamboo shoots in a sweet rice flour dough. A crispy, chewy Chinese dim sum classic that puffs up golden brown in the fryer.
YIELD
20 servingsPREP
60 minCOOK
5 minREADY
90 minThese Chinese sticky rice dumplings are the kind of dim sum project that rewards your patience with something you can’t buy frozen. A sweet rice flour dough wraps around a savory filling of stir-fried pork, dried shrimp, bamboo shoots, and scallions, then gets deep-fried until each crescent puffs up and turns golden brown.
The dough is naturally gluten-free since it’s all rice flour, and the sugar in it gives a subtle sweetness that plays against the salty, umami-packed filling. When the dumplings hit the hot oil, the rice flour dough expands and crisps into a shell that’s crunchy outside and chewy inside.
Cooking the filling ahead and letting it cool completely is key. Warm filling softens the dough and makes sealing the edges nearly impossible. Cold filling holds its shape and gives you time to pinch each crescent shut.
Chef Tips
- Oil your fingers when pressing out the dough. Rice flour dough is sticky and will cling to dry hands.
- Fry in batches of 10. Crowding the oil drops the temperature and produces greasy, soggy dumplings instead of crisp ones.
- The dumplings are done when they float to the surface and turn golden, about 4 to 5 minutes.
- Dried shrimp adds a concentrated briny punch. Find them at any Asian grocery, usually near the dried goods aisle.
Variations
- Swap the pork for ground chicken or finely diced mushrooms for a lighter filling.
- Add a teaspoon of chili oil to the filling mixture for a spicy kick.
- Serve with a sweet chili dipping sauce or Chinese black vinegar on the side.
Ingredients
Directions
For dough: Mix the rice flour, sugar, and water.
Knead into a smooth dough.
Roll into a long roll and cut into 20 pieces.
For filling: Dice pork, mix with the rice win, cornstarch, and salt.
Heat pan and oil, stir-fry pork mixture until color changes, remove and drain.
Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant.
Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions.
Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool.
Taking one of the dough pieces, flatten with the palm on a hard surface.
Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky.
Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal.
Repeat, forming 20 meat-filled crescents.
Heat oil for frying in a large wok or kettle until 350 to 375℉ (190℃).
Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes.
Remove, drain, and repeat procedure for remaining dumplings.
Makes 20.
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