Glutinous rice dough
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Glutinous rice flour |
| ¼ | cup | Potato flour |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1½ | cup | Boiling water |
| 2 | cups | Glutinous rice flour |
| 1½ | Sweet potato; cooked;mashed (1-1/4 lb) | |
| 1 | cup | Brown sugar (lightly packed) |
| ¼ | cup | Water |
Directions
SALTY DOUGH
SWEET DOUGH
FOR SALTY DOUGH: To make wrapper: Bring a pot of water to a rolling boil for several minutes. Meanwhile, combine the first 4 ingredients.
Now, measure the amount of water needed and return that to a boil and immediately pour the boiling water over the dry ingredients. Mix well and knead on floured board for 3 or 4 minutes. FOR SWEET DOUGH: To make wrapper: Mix the first 2 ingredients in a bowl. Dissolve brown sugar in water and bring to a rolling boil. Immediately add water to flour mixture and stir until dough is firm. Knead lightly for a few minutes until dough is well mixed. COMMENTS: This dough is usually deep fried with meat or sweet fillings. The texture is most interesting because the wrappers become soft and chewy on the inside and crunchy and crispy on the outside. Yield: 2½ to 3 doz.
wrappers. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.