This is a delightful and delicious Chinese snack. It require a steamer and a peach shaped mould.

It is stuffed with glutinous rice made up of dried mushrooms,dried prawns,peanuts and sole fish(preferably). Its texture is very soft and you can either eat it by steaming or pan fry. It is best served hot with condiments like dark sweet sauce or chilli sauce.

 

Makes 12 pieces

Ingredients

Skin A

• 250g rice flour,150g tapioca flour,1 tsp salt

Skin B

• 450ml boiling water

Skin C

• 3 tbsp fried shallot oil

Filling D

• 300g glutinous rice,soaked overnight and drained
• 150ml water,3 tbsp fried shallot oil
• 1 tsp chicken stock granules,1/2 tsp salt

 

• 3 tbsp oil,1 tbsp chopped shallots and garlic
• 60g dried prawns,soaked
• 5 mushrooms,soaked and diced

Filling E

• 50g peanuts,boiled until soft,drained
• 1 tsp dried sole fish,toasted and pounded finely
• 1 tsp chicken stock granules,1/2 tsp pepper

Method

Skin

1. Put A into a mixing bowl,pour in B and mix quickly.Cover and stand for 10 minutes. Add C and knead into a soft and pliable dough. Divide into 16 portions.

Filling

1. Put D  into a steaming tray and steam with high heat for 45 minutes until cooked.
2. Remove and fluff up.
3. Heat up 3 tbsp oil,saute chopped garlic and shallots until fragrant, add dried prawns and stir-fry until aromatic.Add mushrooms and stir well before adding in E. Stir and cook until well mixed.
4. Dish onto the cooked glutinous rice, stir and mix well,Taste and divide into 16 portions.

Wrap up 1 portion of filling with 1 portion of skin and press into the peach-shaped mould.

Knock out dumpling and steam with high heat for 10 minutes.Brush with a layer of cooked oil while still hot. It is ready to serve with black sweet sauce or chilli sauce…Voila!