Sweet peanut rice flour dumplings

Sweet peanut rice flour dumplings

By
From
The Real Food of China
Makes
16
Photographer
Leanne Kitchen

Light, chewy, sweet and crunchy with nuts, these are typical of the kinds of snacks we so love in the south. They’re best served while still warm straight from the pot — they’ll become rubbery if you keep them for any length of time, even a few hours. As if they’d hang around for that long!

Ingredients

Quantity Ingredient
120g raw, skinned peanuts, roasted
145g caster sugar
320g glutinous rice flour, plus extra for rolling

Method

  1. Put the cooled, roasted peanuts in a food processor with the sugar and process until the peanuts are finely chopped but not too powdery — they should still have some texture. Set aside.
  2. Put the rice flour in a bowl. Stirring constantly with a wooden spoon, add 250 ml boiling water and stir to form a rough dough. Cool slightly; when just cool enough to handle (the mixture will still be hot) knead to form a soft dough, adding a little more boiling water if necessary if the mixture is too firm. Knead for 2–3 minutes, or until smooth.
  3. Turn the dough out onto a lightly floured surface. Using your hands, roll the warm dough into a log about 20 cm long. Cut the log into 16 even pieces, then roll each piece into a ball. Working with one dough ball at a time, and taking care as the dough is soft, use a small, floured rolling pin to roll the dough into a 9 cm circle. Place 1 heaped teaspoon of peanut mixture in the middle of the round, then carefully bring the edges of the round together above the filling and pinch to seal. Place the dumpling, seam side down, on a tray lined with baking paper. Repeat with the remaining dough balls and peanut mixture, reserving any left-over peanut mixture.
  4. Fill a large saucepan with water and bring to the boil, then add the dumplings in batches and cook over a medium–high heat for 2–3 minutes, or until they float to the top. Carefully remove using a slotted spoon and place on a warmed serving platter. Sprinkle the dumplings with the remaining peanut mixture and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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