Recipe

Sweet Rice And Pork Dumplings Recipe

	Choclytcandy / All my dishes 11 months, 3 weeks ago Jeffrey Alford and Naomi Duguid, authors of Seductions of Rice are two of my favorite cookbook writers. Their books are a wonderful mixture of travel writing and recipes that are consistently delicious and easy to follow. Prep:60m Cook:50m Servings:8	Choclytcand
	sweet rice and pork dumplings

Does this look good? Yeah! / Nope

Fans

mjcmcook

mrsc543

dragonwing

Ingredients

1 1/2 cups short-grain sticky (sweet) rice.

1 tbs peanut oil

1/2 lb lean ground pork

6 dried black mushrooms, soaked in hot water for 30 minutes, drained and finely chopped

1 tbs minced dried shrimp

2 tbs soy sauce

2 tbs Chinese cooking wine

1/2 tsp sugar

3/4 tsp salt

1/4 tsp freshly ground pepper

1/4 cup minced scallions

35-40 dumpling wrappers or wonton skins

Dipping Sauce:

3 tbs soy sauce

2 tbs rice vinegar or cider vinegar

1/2 tsp roasted sesame oil

Directions

Wash rice under cold running water until water runs clear, then soak in warm water for 30 minutes.

Drain the rice thoroughly, then place in a heavy medium pot with 1 1/4 cups water. Bring to a boil and let boil for 30 seconds to 1 minute, then cover and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Alternatively, cook the rice in a rice cooker.

Heat the oil in a wok over high heat. Toss in the pork, mushrooms, and shrimp and stir-fry until the color of the pork changes, breaking up the pork with a spatula so there are no lumps or clumps. Add the soy sauce, wine, sugar, salt, and pepper and stir-fry briefly. Stir in the cooked rice and the scallions and mix well. Remove from the heat and divide between two medium bowls.

If using wonton skins, trim to a circular shape. Place a small bowl of water (for moistening your fingers as you shape the dumplings) and a large lightly oiled plate by your work surface. Lightly oil one or two 10-inch or larger steamers.

To shape the dumplings, place 1 generous tablespoon filling in the center of a wrapper skin or wonton and then with moistened fingers, pull the edges up around the filling and pinch just at the top of the filling to make a pleated "neck" with a "frill" of wrapper above. Repeat to make more dumplings. As you complete each dumpling, place it on the lightly oiled plate and push down gently to flatten to bottom.

When you have made 15 to 20 dumplings, transfer them to a steamer. In a large wok or pot, bring water for steaming to a boil. Place the steamer over boiling water (the water should be no higher than 1/2-inch below the steamer), cover, and steam the dumplings for 6 minutes.

Continue to shape the remaining dumplings while the first batch cooks, then cook the remaining dumplings.

Mix together the dipping sauce ingredients in a small bowl.

Serve the dumplings hot or at room temperature, either from the steamers or on plates. Accompany with the dipping sauce, served in one or two small bowls.

Recent Gawkers