Fried Sticky Rice Dumplings

Name: Fried Sticky Rice Dumplings
Yield: makes 20 dumplings, serving 6 to 8 as a snack
Ingredients: 5 3/4 ounces (generous 1 1/4 cups) glutinous (sweet) rice flour (any Thai brand such as Erawan); 2 1/4 ounces (1/2 cup) wheat starch; 1/4 cup lightly packed light brown sugar; 1/4 teaspoon salt; 2 tablespoons lard or solid vegetable shortening, cut into 4 chunks; 2/3 cup just-boiled water (see Note, page 23); 1 cup Char Siu Pork and Mushroom Filling (page 166) or Vegetable and Shrimp Filling (page 167); Canola oil, for deep-frying; Light (regular) soy sauce (optional); Chile Garlic Sauce, homemade (page 216) or store-bought (optional)

December 9, 2011

Traditionally a Cantonese Lunar New Year treat, but now a standard dim sum offering, these remarkable football-shaped dumplings have a tender, crisp skin that yields to a wonderful sweet chewiness when you bite into them. Light brown sugar helps to color the dough during frying and adds a bit of sweetness—a contrast with the savory pork or vegetable filling. I usually avoid these dumplings (called haam sui gok in Cantonese) at dim sum restaurants because they tend to be leaden and overly greasy. However, made at home, they are irresistible. Make sure to prepare the filling before making the dough.

Cooks' Note

Reheat left over dumplings by refrying in 375°F oil for about 2 minutes or baking in a preheated 375°F oven or toaster oven for 10 to 15 minutes.

Recipe notes

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