Sweet Rice Dumplings
|Chunky peanut butter||1⁄4 Cup (4 tbs)|
|Chopped unsalted peanuts||2 Tablespoon|
|Packed brown sugar||2 Tablespoon|
|Glutinous rice flour||1 1⁄2 Cup (24 tbs)|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Cold water||5 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Chunky peanut butter||1⁄2 Cup (8 tbs)|
Preparation Combine filling in a small bowl.
Mix well, and set aside.
Measure glutinous rice flour into a bowl.
Make a well in the center and pour boiling water into well, stirring with chopsticks or a fork, until dough is 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 or until smooth and shiny.
Cover with a damp cloth and let rest for 10 minutes.
Roll dough into an 18-inch-long cylinder.
Cut cylinder crosswise into 3/4-inch pieces.
Dust palms of hands lightly with rice flour and roll each piece into a ball.
To shape each dumpling, flatten one ball of dough with a rolling pin to make a 2 1/2-inch circle; keep remaining dough covered to prevent drying.
Place 1/2 teaspoon filling in center of circle.
Gather and pinch edges together 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 on the surface.
Lift out dumplings with a wire strainer and place in a colander to drain.
Combine sauce ingredients in a small saucepan.
Bring to a boil over medium heat, stirring until smooth.
Pour sauce onto a platter and place dumplings on top of sauce.