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FRIED GLUTINOUS RICE DUMPLING DOUGH
Michelle Sam
This tasty glutinous rice dumpling dough renders a soft, slightly sweet chewy interior with a crisp, golden exterior.
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Resting
10
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer
Cuisine
Chinese
Servings
12
dumplings
Calories
61
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
140
g
Glutinous rice flour
▢
45
g
wheat / corn starch
▢
⅓
cup
boiling water
▢
½
cup
room temperature water
▢
3
Tbsp
sugar
Instructions
Make Tangzhong slurry
▢
Combine the room temperature water, sugar and wheat / corn starch in a preferably thick bottomed small saucepan.
▢
Stir mixture until all dry ingredients are dissolved.
▢
Constantly stir over low heat, making sure to get rid of all the lumps.
▢
When the slurry starts to thicken, turn off heat and continue stirring until slurry resembles thick custard.
▢
Remove from heat.
Make dough
▢
Place the glutinous rice flour in a large bowl.
▢
Add the tangzhong slurry.
▢
Using 2 chopsticks or wooden spoon, incorporate the slurry into the glutinous rice flour.
▢
Add a little boiling water to the mixture. Stir
▢
Add more boiling water to the mixture. Stir until all the boiling water has been used.
▢
With your hands, combine the mixture until it comes together into a ball.
▢
Divide the glutinous rice ball into 12 even pieces and place in a freezer bag or under a moist towel.
▢
Allow dough to rest for 10 minutes before filling..
Video
Notes
Note that this recipe only makes 12 wrappers. Change the Multiple next to the Ingredient header to change the quantity.
Nutrition
Serving:
12
dumplings
Calories:
61
kcal
Carbohydrates:
14
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Sodium:
1
mg
Potassium:
8
mg
Fiber:
1
g
Sugar:
3
g
Calcium:
2
mg
Iron:
1
mg
Keyword
Fried glutinous rice dumpling wrapper, Glutinous rice dumpling dough, Glutinous rice dumpling wrapper, Glutinous rice flour dough, Glutinous rice flour wrapper
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