Glutinous Rice Dumplings in Ginger Syrup
This is a dish of texture and contrast. The rice balls have a distinct, springy bite, while the ginger syrup provides a biting heat that clears the senses.
The dough consistency is everything.
If the dough cracks when you roll it, add water half a teaspoon at a time. If it sticks to your fingers, add a dusting of flour.
- large mixing bowl
- heavy-bottomed saucepan
- fine mesh strainer
- slotted spoon
What goes in.
- 1.5 cupsglutinous rice flour
- 1/2 cupwarm water (plus more as needed)
- 4 cupswater for the syrup
- 3 ozfresh ginger, peeled and sliced into coins
- 1/2 cupyellow rock sugar
Hydrating the Rice Flour
Unlike wheat flour, glutinous rice flour has no gluten structure to build; you are creating a paste that holds together through sheer density. Knead it until it feels like soft play-dough.
The method.
Prepare the ginger syrup
Bring the 4 cups of water to a boil with the ginger slices. Reduce to a simmer, cover, and let it steep for 15 minutes. Stir in the rock sugar until dissolved, then keep it on very low heat.
Mix the dough
Place the flour in a bowl and slowly pour in the warm water while stirring with chopsticks. Once it forms a shaggy mass, use your hands to press it into a smooth, non-cracking ball.
Shape the dumplings
Pinch off small pieces of dough, about the size of a marble. Roll them between your palms until smooth. Set them on a flour-dusted plate.
Cook the dumplings
Bring a separate pot of water to a rolling boil. Drop the dumplings in. They are finished the moment they float to the surface; let them boil for an additional 30 seconds to ensure the centers are cooked.
Combine
Use a slotted spoon to lift the dumplings directly from the boiling water into the ginger syrup.
Other turns to take.
Black Sesame Filling
Mix toasted black sesame powder with a little lard or melted butter and sugar, then encase a tiny pinch of this paste inside each dough ball.
Brown Sugar Syrup
Replace rock sugar with dark brown sugar for a deeper, molasses-forward syrup.
When it doesn't go to plan.
Do not let the ginger syrup boil once the dumplings are added, or the syrup will become cloudy.
If you find the dumplings are sticking together in the bowl, lightly dust them with a little extra rice flour.
Slice the ginger coins as thin as possible to maximize the surface area for the syrup infusion.
The ones that keep coming up.
Can I use regular white rice flour?
No. Regular rice flour will result in a crumbly, dry dumpling that will fall apart in the water. You must use glutinous or 'sweet' rice flour.
How do I know if my ginger is spicy enough?
The syrup should have a distinct 'throat-catch'—that sharp heat—when you smell it. If it smells mild, simmer it for another five minutes.
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