Glutinous Rice Dumplings

Chinese.wok's picture

Jun. 10, 2011


Glutinous rice flour 3 1/2 Ounce (100 Gram)
Plain flour 1 Tablespoon
Water 3/4 Cup (12 tbs)
Sago pearl 3 1/2 Ounce , soaked in warm water for 5 minutes, drained (100 Gram)
Red cherries 3 , halved
Black sesame seeds 1 1/2 Ounce (50 Gram)
Oil 2 Cup (32 tbs) (For Frying)
Peanuts 1 Tablespoon
Walnut 1 Tablespoon
Pork fat 1 1/2 Ounce , finely chopped (50 Gram)
Sugar 3 Tablespoon



1) To make filling, dry and fry sesame seeds on low heat, by stirring till crispy. Keep aside.


1) Heat oil to deep fry the peanuts until cooked. Drain, cool and rub off skins.

2) Cover the walnuts with boiling water and soak for 5 minutes. Strip off the skins to dry the walnuts.

3) Deep fry in same oil used for peanuts.

4) Blend and process walnuts, sesame, and pork together.

5) Mix in sugar and set aside.

6) Make dough of glutinous flour and plain flour.

7) Now, section into 6 pieces and flatten each into a circle about 6 cm (2 1/2 in) in diameter.

8) Put one-sixth of the filling, rolled into a ball, in the centre of the dough and wrap up.

9) Pinch off small balls out of it. Repeat till 6 dumplings.

10) On a plate, place the drained sago, and roll each dumpling to coat with sago.

11) On a plate, place dumplings, to steam over high heat for 5 minutes.


12) On a serving plate, decorate each dumpling with a cherry half and serve warm or at room temperature.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4