4Add boiling water and bring the mixture together quickly. This step is crucial to activate the starches; if the water cools down, the starches won't activate, resulting in a dry and crumbly texture.
5Add boiling water and bring the mixture together quickly. This step is crucial to activate the starches; if the water cools down, the starches won't activate, resulting in a dry and crumbly texture.
6Add boiling water and bring the mixture together quickly. This step is crucial to activate the starches; if the water cools down, the starches won't activate, resulting in a dry and crumbly texture.
7While the dough is still warm, knead in the glutinous rice flour.
8While the dough is still warm, knead in the glutinous rice flour.
9While the dough is still warm, knead in the glutinous rice flour.
10Add oil and continue kneading until the dough is smooth. The oil prevents drying out, and the glutinous rice flour makes the dough stickier, stretchier, and easier to handle.
11Add oil and continue kneading until the dough is smooth. The oil prevents drying out, and the glutinous rice flour makes the dough stickier, stretchier, and easier to handle.
12Add oil and continue kneading until the dough is smooth. The oil prevents drying out, and the glutinous rice flour makes the dough stickier, stretchier, and easier to handle.
13Cover the dough and keep it covered at all times.
14Cover the dough and keep it covered at all times.
15Cover the dough and keep it covered at all times.
16Roll the dough into a log.
17Roll the dough into a log.
18Roll the dough into a log.
19Divide the log into 32 pieces.
20Divide the log into 32 pieces.
21Divide the log into 32 pieces.
22Take one piece of pastry at a time, knead it a bit between your palms, and then flatten it to smooth the edges.
23Take one piece of pastry at a time, knead it a bit between your palms, and then flatten it to smooth the edges.
24Take one piece of pastry at a time, knead it a bit between your palms, and then flatten it to smooth the edges.
25Cover the flattened pastry in flour on both sides, dust off excess flour.
26Cover the flattened pastry in flour on both sides, dust off excess flour.
27Cover the flattened pastry in flour on both sides, dust off excess flour.
28Gently roll the pastry, focusing on the part just below the center, remembering to be gentle as there's no gluten.
29Gently roll the pastry, focusing on the part just below the center, remembering to be gentle as there's no gluten.
30Gently roll the pastry, focusing on the part just below the center, remembering to be gentle as there's no gluten.
31The pastry circle doesn't have to be very big and should be slightly thicker than regular wheat pastry.
32The pastry circle doesn't have to be very big and should be slightly thicker than regular wheat pastry.
33The pastry circle doesn't have to be very big and should be slightly thicker than regular wheat pastry.
34Add a teaspoon of filling to the center of the rolled pastry.
35Add a teaspoon of filling to the center of the rolled pastry.
36Add a teaspoon of filling to the center of the rolled pastry.
37Fold the pastry over, pinch the top, and start pleating towards the center to seal the dumpling.
38Fold the pastry over, pinch the top, and start pleating towards the center to seal the dumpling.
39Fold the pastry over, pinch the top, and start pleating towards the center to seal the dumpling.