Sticky Rice Dumplings Food

STICKY RICE DUMPLINGS (BANH IT TRAN)

Steps:

• Transfer the mung bean into a large bowl and fill with cold water. Wash the beans by swirling in the water and then pouring out the rinse water. Repeat this process 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the beans soak for 2 hours.
• Wash the beans one more time. Drain using a colander. Transfer the beans into a rice cooker. Add the salt and water. Spread out the beans into an even layer. Close the lid and cook using a basic white rice setting.
• Transfer the cooked beans to a medium bowl. Using a paddle spoon, quickly mash the beans while they are still hot. Set aside for now.
• Separate the green onion roots from the stems. Finely chop the root portion. Chop the green onion stems and transfer into a small bowl. Set this bowl aside for making the Scallion Oil later.
• In a medium bowl, add the ground pork, half of the chopped green onion root, half of the chopped shallots, salt, and 1/4 tsp ground white pepper. Mix together combining all of the ingredients well.
• Heat a medium wok over Medium High heat and add the vegetable oil. Add the remaining chopped green onion root and shallots and stir-fry for 15 seconds. Add the seasoned ground pork. Cook the pork while stirring constantly. Break up any large chunks of meat using a wooden spoon or spatula. Cook until the pork is no longer pink, approximately 3-4 minutes. Add the mashed mung bean prepared earlier and combine together. Season the filling with the remaining 1/4 tsp ground white pepper and combine together again. Turn-off the heat and let cool for 5 minutes.
• While the filling is still warm, scoop out heaping tablespoons and transfer to a large plate. Make a total of 18 mounds. Roll the filling mounds between your palms forming a rough ball. After all filling balls are made, cover with plastic wrap to keep from drying.
• Heat the water in the microwave using High power for 1 minute.
• Into the mixing bowl, add the glutinous rice flour, rice flour and salt. Using the dough hook attachment, mix on Low speed for 15 seconds. While mixing on Low speed, gradually add all the hot water. Scrape around the bowl to work in the dry ingredients and continue mixing on Low speed. After 2 minutes, a soft dough should start to form.
• Scrape around the bowl again. Check the dough: it should be tacky to the touch but not stick to your fingers. Add 1/3 Tbsp (1 tsp) vegetable oil. Mix on Medium speed for 20 seconds.
• Transfer the dough to a work surface. Shape into a log about 9-inches long and 2-inches wide. Cover the log with plastic wrap and let rest for 30 minutes.
• Use a ruler to divide the log in half lengthwise. Score the log into 1-inch increments. Using a pizza wheel or knife, cut the log into 18 equal pieces. Separate the dough pieces. Cover with plastic wrap to prevent drying.
• Take a dough section and flatten slightly between your palms. Use your fingers to flatten the edges, making a circle about 3-inches in diameter. Place a filling ball in the center of the dough circle and wrap the dough around the filling. Pinch the dough together to cover the filling completely. Roll between your palms to form a smooth ball.
• Continue with these same steps until all dumplings are made.
• Bring a large pot of water to a rapid boil. Add 1 Tbsp vegetable oil to the water. Transfer the sticky rice dumplings into the pot. Stir the dumplings gently so they don't stick to the bottom. Boil the dumplings over Medium Heat stirring occasionally. In about 7-8 minutes they dumplings should start floating to the top of the water. After all dumplings float to the top, continue boiling for 2 more minutes.
• Prepare a serving plate by coating it lightly with vegetable oil.
• Make an ice bath by filling a large bowl with cold water and adding ice.
• Transfer the boiled dumplings into the ice bath. Swirl in the cold water for 2 minutes. Transfer the sticky rice dumplings into a large colander and drain off the excess water. Transfer the dumplings onto the oiled plate. Brush each dumpling with a little bit of vegetable oil.
• Add vegetable oil to the chopped green onion stems prepared earlier. Add a dash of salt and pepper and combine together.
• Cover the bowl with plastic wrap.
• Microwave on High for 20 seconds.
• Top each of the dumplings with a little bit of scallion oil.
• To serve, transfer a few sticky rice dumplings onto a plate. Sprinkle with fried onions and toasted shrimp flakes. Add a small helping of the carrot and radish pickles. Serve with a side of the fish sauce dipping sauce.

CHINESE STICKY RICE DUMPLINGS

Steps:

• Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
• Meanwhile -- chop the pork and the prawns finely. Do not mince them.
• Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
• Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
• Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
• FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
• Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
• Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
• Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
• Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
• TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
• Note- cooking time does not include overnight cooling.

KUE LUPIS (INDONESIAN SWEET STICKY RICE DUMPLINGS)

Steps:

• .Sticky rice dumplings: Take 2 piece of banana leaves, make like a triangular shape, put in 1 tablespoon of sticky rice, close it and secure with ropes or toothpick.
• Boil in water for 3 hours until well cooked. Rinsed and remove the leaves. set aside and let cool.
• Coconut:.
• Mixed the grated coconut with salt. Steam for 10 minutes.
• Palm sugar syrup:.
• Put to boil all of the ingredients until it became a thick sugar syrup.
• Roll the sticky rice dumplings into the grated coconut. Arrange in small plates and pour over the syrup.

STICKY RICE WRAPPED IN BAMBOO LEAVES (JOONG OR ZHONGZI)

Steps:

• Start the day before you want to make the dumplings!
• Soak rice, mung beans and bamboo leaves in separate containers overnight. Place a bowl or plate over the bamboo leaves to keep them submerged.
• Combine 2 tsp salt, black pepper, 1 clove garlic, rice wine, water, rock sugar, cinnamon, white pepper, cloves, coriander, fennel, fenugreek and 2 tbsp canola oil in bowl. Stir in cubed pork, cover and refrigerate overnight.
• The next day, drain rice and set aside.
• In a wok, heat remaining canola oil and stirfry remaining garlic, carrot, onion and ginger until slightly softened. Add chicken broth, 1 tsp salt, and fish sauce and stir well. Strain any excess marinade from pork and add to wok, (return Pork to fridge) and heat until bubbling. Add drained rice and stir frequently until liquid is absorbed. Let sit until cool enough to handle.
• Meanwhile, transfer bamboo leaves to large pot of boiling water and simmer 30 minutes to soften and sterilize. (Vinegar can be added here to soften them further.) Wipe each leaf with a sponge or scrubbing pad under cool running water to remove any remaining soil. You can trim off the stems with scissors.
• Drain mung beans and add white sugar and remaining 1/4 tsp salt.
• Prepare 25 or so 4' lengths of string. I tied groups of 5 together at one end, with a loop to hang from a hook on my cabinet. Then as I tie up my dumplings, they are hanging from the string and I can put them in and take them out of pots in groups of 5.
• Lay out your wrapping materials: softened bamboo leaves, rice mixture, mung beans and pork. You may want to keep the bowl of marinated pork in a larger bowl full of ice to keep it cold while you wrap.
• Take 2 bamboo leaves, overlapping along their long sides about half-way, and form a cone (see videos). Pat in about 2 tbsp rice mixture, then 1/2 tbsp mung beans, then 2 or 3 pieces of pork, another 1/2 - 1 tbsp mung beans, then cover with another 2 or 3 tbsp of rice mixture. You may need to add a third bamboo leaf to extend the cone.
• Use the ends of the leaves to firmly compress the cone of ingredients, and roughly shape the open end into a square or rectangle. Closing the bamboo leaf is tricky. I held the cone with the leaf ends pointing away from me. I folded the near edge towards the middle, folded the ends towards me over that, and carefully folded each side towards the middle, ensuring that the corners were covered. I always oriented my leaves the same way, so one side was leaf ends and the other was stem ends. I aimed to get the leaf ends under the stem ends. Then wind string around it until it seems secure. Keep wrapping dumplings until the filling is all gone. As I said, the first one took about 20 minutes, and several tries before it looked like it would hold together. The first 5 or so were quite ugly! But then I got the hang of it.
• Heat a large pot or wok of salted water to boil. Place a few extra or ripped bamboo leaves in first, then some dumplings, then some more leaves. The water should just about cover the dumplings. I did 10 at a time in my wok and large pot. Bring back to a boil, cover and reduce heat to medium-low to maintain a good bubbling simmer for 2 hours, adding water about half-way through. They should be puffed slightly and feel firm but squishy when you squeeze them. Drain and rinse off with cool water.
• Allow to cool or eat some hot right away. Remainder will keep in the fridge for 3-5 days, and they freeze well (up to 6 months in a good freezer, well-wrapped).