Hey There, Dumpling! by Kenny Lao

Author:Kenny Lao
Language: eng
Format: epub
Publisher: Abrams
Published: 2015-07-20T16:00:00+00:00

PEARL DUMPLINGS

* * *

MAKES ABOUT 24 DUMPLINGS

A dim sum classic, these “dumplings” are encased in sticky rice grains instead of classic wrappers. It’s such a cool process because all you have to do is coat meatballs with uncooked rice. As they steam, the rice becomes the wrapper. What the what?! Traditionally, they’re called “pearls” because the rice is all shiny and white. I season my rice with soy sauce and sesame oil to make the whole thing tastier. Yum is right.

1 cup (185 g) uncooked sweet rice (see Note)

Cold water, as needed

1 pound (455 g) fatty (80/20) ground pork

2 large eggs, beaten

2 tablespoons plus ½ teaspoon soy sauce

2 tablespoons finely chopped canned water chestnuts

2¼ teaspoons sesame oil

2 teaspoons sugar

2 teaspoons cornstarch

2 teaspoons Shaoxing wine

2 teaspoons minced peeled fresh ginger

Napa cabbage leaves, for steaming

Vinegar-Ginger Dip (this page)

1 Place the rice in a large bowl and cover it with 2 inches (5 cm) cold water. Soak at room temperature for at least 2 hours or up to overnight.

2 Meanwhile, in a large bowl, combine the pork, eggs, 2 tablespoons soy sauce, water chestnuts, 2 teaspoons sesame oil, sugar, cornstarch, wine, and ginger. Use your hands to work all the ingredients together until well-mixed. It’s best to use your hands because you can get everything incorporated into the meat without making the pieces of meat too small.

3 Freeze the mixture until just firm, about 30 minutes.

4 Drain the rice well and transfer to a large bowl. Stir in the remaining ½ teaspoon soy sauce and ¼ teaspoon sesame oil.

5 Dampen your hands and roll heaping tablespoonfuls of the pork mixture into balls. Roll each meatball in the rice mixture to evenly coat it, gently pressing in the rice to stick. Freeze the balls again if they get too soft.

6 Line a bamboo steamer, steamer basket, or steamer insert with the cabbage leaves. Bring a few inches (5 cm) of water to a steady simmer in a wok or saucepan. Place the balls in the steamer, spacing them 1 inch (2.5 cm) apart. Steam until the rice is tender and the meat is just cooked through, about 15 minutes.

7 Serve the dumplings hot with the Vinegar-Ginger Dip.

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