Glutinous Rice Dumplings in Ginger Syrup
This is a study in texture and temperature. The ginger syrup provides a sharp, cleansing contrast to the dense, elastic rice dough that makes these dumplings hold their shape.
Watch your hydration levels
Glutinous rice flour absorbs water differently depending on the brand and humidity; add the water slowly to ensure a dough that is pliable, not sticky.
- mixing bowl
- saucepan
- slotted spoon
- fine mesh strainer
What goes in.
- 200gglutinous rice flour
- 150mlwarm water
- 50gbrown sugar or slab sugar
- 50gfresh ginger, sliced thick and smashed
- 500mlwater
Don't rush the boil
The dumplings are ready the moment they rise to the surface of the boiling water. If you leave them longer, the starch breaks down and they become mushy.
The method.
Make the ginger syrup
Bring the 500ml of water, sugar, and smashed ginger to a simmer in a saucepan. Let it steep over low heat while you prepare the dough.
Form the dough
Gradually add warm water to the flour in a bowl, kneading by hand until the mixture is smooth and pulls away cleanly from the sides of the bowl.
Roll the balls
Pinch off small pieces of dough and roll them between your palms into spheres the size of marbles. Keep them covered with a damp cloth so they don't dry out.
Poach
Drop the dumplings into a separate pot of boiling water. Once they float to the surface, let them cook for 30 more seconds.
Finish
Use a slotted spoon to transfer the cooked dumplings directly into the ginger syrup. Simmer together for one minute to coat.
Other turns to take.
Stuffed Centers
Add a small core of store-bought black sesame paste or crushed peanuts mixed with sugar inside each ball before sealing.
Pandan Infusion
Add a knot of fresh pandan leaves to the syrup while it steeps for an earthy, floral scent.
When it doesn't go to plan.
Use a heavy mallet or the side of a cleaver to crush the ginger; the more surface area exposed, the stronger the syrup.
If your dough cracks while rolling, it is too dry. Wet your hands and knead the dough again to rehydrate.
Slab sugar, often found in round cakes, provides a deeper, molasses-like sweetness compared to granulated sugar.
The ones that keep coming up.
Can I use regular rice flour?
No. Glutinous rice flour has a specific starch content that creates the signature chew. Regular rice flour will result in a crumbly, firm texture that does not hold together.
How do I store leftovers?
The dumplings harden significantly when refrigerated. They are best consumed immediately, but can be kept in the syrup for a few hours at room temperature.
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