Asian Dumplings

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Asian Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation

Ingredients

for
4
Ingredients
100 grams peeled, halved Mung bean
250 grams Rice flour
50 grams Tapioca starch
200 milliliters Coconut milk
2 tablespoons sugar
salt
3 tablespoons vegetable oil
3 tablespoons Sesame seeds
Syrup
30 grams ginger (peeled)
200 grams Palm sugar
How healthy are the main ingredients?
Coconut milkSesame seedssugargingersalt

Preparation steps

1.

Simmer the beans in a small pan with the coconut milk, sugar, salt and 150ml (approximately 5 ounces) of water over low heat, stirring occasionally, until tender, about 30 minutes. When the liquid is almost evaporated, mash beans with a fork. Remove from heat and allow to cool. With a spoon, form balls about the size of a hazlenut, place them on wax paper and chill in the refrigerator.

2.

For the dumpling dough, stir together 2 tablespoons of rice flour with 1/8 liter (approximately 1/2 cup) of water. Boil 1/4 liter (approximatley 1 cup) of water in a saucepan, remove from heat and stir in another 2 tablespoons of rice flour. Boil again while stirring in the remaining rice flour, until a smooth dough forms. Knead in a bowl with the vegetable oil for 10 minutes. Let rest.

3.

Cut the ginger into slices and boil with sugar and 600 ml (approximatley 1 cup) of water at a low heat for 10 min until it begins to thicken.

4.

Roll the dumpling dough into a to 4cm (approximately 1/2 inch) thick roll, then cut into 1/2cm (approximately 1/8 inch) thick slices. Place one ball of bean filling at the center of each disc, then close and pinch the tops. Bring salted water to a boil, then add the dumplings and reduce heat. Simmer for about 15 minutes.

5.

Toast the sesame seeds in a frying pan, then remove and allow to cool. Strain the ginger syrup, pour into bowls over the dumplings, and serve sprinkled with sesame seeds.