Ingredients with Measurements:
- 1 cup of glutinous rice flour
- 1/4 cup of water
- 1/4 cup of sugar
- 1/2 cup of kwai muk (dried longan)
- 1/4 cup of roasted peanuts, chopped
- 1/4 cup of sesame seeds
- 1/4 cup of vegetable oil
- 1/4 teaspoon of salt
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, water, and salt. Mix well until it forms a smooth dough.
2. In a separate bowl, soak kwai muk in warm water for 10 minutes until it softens. Drain and chop into small pieces.
3. In a pan, heat vegetable oil over medium heat. Add sesame seeds and stir until golden brown. Remove from heat and set aside.
4. Add sugar and chopped kwai muk to the dough. Mix well until the filling is evenly distributed.
5. Divide the dough into small pieces and roll them into balls.
6. Flatten each ball into a circle and place a spoonful of filling in the center.
7. Pinch the edges together to seal the filling inside.
8. Cut small squares of parchment paper and place them in the steamer basket.
9. Arrange the dumplings on top of the parchment paper, making sure they don't touch each other.
10. Steam the dumplings over high heat for 15-20 minutes until they are cooked through.
11. Remove from heat and let them cool for a few minutes.
12. Sprinkle the roasted peanuts and sesame seeds on top of the dumplings.
13. Serve warm.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
High heat for steaming
Serving size:
Makes 12-15 dumplings
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 17g
Protein: 2g
Fiber: 1g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour.
- Kwai muk can be substituted with other dried fruits such as raisins or cranberries.
- Roasted peanuts can be substituted with other nuts such as almonds or cashews.
Variations:
- Add a teaspoon of grated ginger to the filling for extra flavor.
- Use honey instead of sugar for a healthier option.
- Add a tablespoon of coconut milk to the dough for a creamier texture.
Tips and tricks:
- Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- You can make the dumplings ahead of time and store them in the fridge for up to 2 days before steaming.
Storage instructions:
Store leftover dumplings in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Steam the dumplings for a few minutes until they are heated through.
Presentation ideas:
Arrange the dumplings on a plate and sprinkle the roasted peanuts and sesame seeds on top. Serve with a small bowl of soy sauce for dipping.
Garnishes:
Roasted peanuts and sesame seeds
Pairings:
Green tea or jasmine tea
Suggested side dishes:
Stir-fried vegetables or steamed rice
Troubleshooting advice:
- If the dough is too sticky, dust your hands with a little flour.
- If the dumplings are falling apart during steaming, make sure to seal the edges tightly.
Food safety advice:
Make sure to cook the dumplings thoroughly to prevent any foodborne illnesses.
Food history:
Kwai muk, also known as dried longan, is a popular ingredient in Chinese desserts. It is believed to have medicinal properties and is often used to improve blood circulation and relieve stress.
Flavor profiles:
The dumplings have a sweet and nutty flavor with a chewy texture.
Serving suggestions:
Serve the dumplings as a dessert or a snack.
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Region: Chinese