Best Yans Sweet Rice Dumplings Recipes

CANTONESE-STYLE ZONGZI (RICE DUMPLINGS)

Steps:

• First, soak the leaves overnight. The next day, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water until wrapping time so they don't dry out.
• Soak the sweet rice overnight. The next day, drain completely. Mix the soaked, uncooked rice with 2 tablespoons light soy sauce and 2 teaspoons salt in a large bowl and set aside.
• Soak the peanuts overnight. The next day, boil for 5 minutes, drain, and set aside.
• In a bowl, toss the pork belly with 2 teaspoons light soy sauce, 1/2 teaspoons sugar, 2 teaspoons shaoxing wine, 1/2 teaspoon salt, and white pepper. Marinate overnight. The goal of this step is to make the pork belly slightly too salty, because the rice will absorb the excess salt, giving the zongzi its distinctive savory, umami flavor.
• The next day, heat the oil in a wok over medium heat. Cook the pork belly for a few minutes before adding the water. Cover the wok with the lid, and cook for 5-10 minutes until the liquid is gone. Remove from the wok and let cool.
• Cut the egg yolks in half. Cut the sausages into 12 equal pieces. Set aside in separate bowls.
• Follow the step-by-step photos to wrap the zongzi. Remember: You must cut away at least half an inch off the bottom of every leaf you use. Make sure the kitchen twine won't break easily. To do this, it's best to wet the twine first by soaking it in a bowl of water. It's best to tie one end of the twine to an anchor point or kitchen fixture (e.g. you kitchen sink), because you will only have one hand to tie the zongzi. Your other hand will be holding the zongzi. Or have someone help you out! If leaves rip anywhere during the wrapping process, you'll need to start over and discard the ripped leaf. That's why I call for more leaves than is technically needed. Some of the leaves are bound to rip.
• To cook the Zongzi, get a medium-sized pot and neatly nest the zongzi inside, avoiding large gaps. Put a large plate directly on top of the zongzi to weigh them down. Fill the pot with cold water, until the zongzi are submerged. Place the pot on the stove over medium high heat. Once the water boils, turn the heat to low/medium-low, and let it simmer for at least 7-8 hours.
• The water should be "moving" while simmering, but there should be no large roiling bubbles. You must check the pot fairly often to make sure the zongzi are always submerged in water. Only add boiling water to adjust the water level-do not add room temperature or cold water. Keep a kettle of hot water on the stove so that you're prepared throughout the 7-8 hour cooking time.
• Once the 7-8 hours is up, eat the zongzi while they're hot! Sweet zongzi can be enjoyed at room temperature, but savory zongzi are really the best when they're steamy and delicious.

YAN'S SWEET RICE DUMPLINGS

Steps:

• Combine filling in a bowl. Mix well and set aside.
• Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
• Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
• On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
• Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
• To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
• Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
• Cooking:.
• In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
• Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
• Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.

JAPANESE SWEET RICE DUMPLINGS

Steps:

• (The Japanese call these rice dumplings obagies) Bring water to boil in a 2-quart saucepan.
• Add rice and salt, cover and reduce heat to medium.
• Cook for one hour.
• (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes.
• Preheat oven to 350 degrees F.
• Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill.
• (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon.
• Place walnuts on a baking sheet and roast in oven and let cool.
• Coarsely grind or finely chop walnuts.
• Measure rice into 2 1/2 tablespoon portio ns.
• Moisten hands and shape dumplings.
• Roll each dumpling in walnuts to coat. Serve immediately.

SWEET RICE FLOUR DUMPLINGS

Steps:

• Mix the flour and salt in a large mixing bowl. Slowly stir in 3/4 cup hot water until a dough forms. Transfer the dough to a floured work surface and knead until stiff, about 5 minutes. Or combine the flour and salt in a food processor and, with the machine running, add water until a dough ball forms, then knead by hand for about 30 seconds.
• Combine the ginger with 5 cups water in a large pot and bring to a boil; adjust the heat so the mixture simmers steadily but not violently. Meanwhile, form the dough into 2-inch balls, using as much flour as you need to keep the mixture from sticking. Using your thumbs, make an indentation in the center of each ball. Fill each indentation with 1/2 teaspoon palm sugar and seal the balls shut. Gently roll the filled dumplings into balls again.
• Put the balls into the water one at a time and cook, stirring occasionally to keep the balls from sticking to each other, until they float to the surface, about 4 minutes. Remove with a slotted spoon, roll in the shredded coconut if you like, and serve warm or at room temperature, with some of the ginger broth spooned over them if desired.
• Omit the palm sugar and shredded coconut. Using a spice grinder or food processor, grind together 2 tablespoons toasted black sesame seeds (page 596) with 3 tablespoons sugar. Stir in 3 teaspoons corn, grapeseed, or other neutral oil until a stiff paste is formed. Use this as the filling and proceed as directed, serving the dumplings with the ginger broth.
• Omit the palm sugar. Mix 1/4 cup unsweetened shredded coconut with 1/ 4 cup chopped roasted peanuts and 3 tablespoons sugar. Roll the dough into 1-inch balls and cook, unfilled, until they float to the surface, about 5 minutes. Remove with a slotted spoon and toss with the coconut-peanut mixture.