Serves 32
Directions
- 1Mix rice flour and tapioca starch.
- 2Add 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.
- 3While the dough is still warm, knead in the glutinous rice flour.
- 4Add 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.
- 5Cover the dough and keep it covered at all times.
- 6Roll the dough into a log.
- 7Divide the log into 32 pieces.
- 8Take one piece of pastry at a time, knead it a bit between your palms, and then flatten it to smooth the edges.
- 9Cover the flattened pastry in flour on both sides, dust off excess flour.
- 10Gently roll the pastry, focusing on the part just below the center, remembering to be gentle as there's no gluten.
- 11The pastry circle doesn't have to be very big and should be slightly thicker than regular wheat pastry.
- 12Add a teaspoon of filling to the center of the rolled pastry.
- 13Fold the pastry over, pinch the top, and start pleating towards the center to seal the dumpling.
- 14Steam the dumplings for 10–12 minutes.
Ingredients
- 115 g fine rice flour
- 65 g tapioca starch
- 174 g boiling hot water
- 3 tbsp glutinous rice flour (for kneading + dusting)
- 2 tsp oil
- 1 teaspoon filling
Tips
- Be gentle when rolling and filling.
- Keep the pastry covered at all times to prevent drying out.
- Knead each piece of pastry between your palms to smooth the edges before flattening.
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