These almost Chinese stir-fried rice dumplings with vegetables are delicious and made with a combination of simple rice flour and some wheat flour.
Although the Chinese recipe uses glutinous rice flour, a variety of sticky sweet rice that suits this preparation well.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Chinese
Ingredients
- 5 oz rice flour
- 2.5 oz Manitoba flour (or all-purpose flour)
- 5 oz water (hot)
- 1 zucchini
- 1 carrot
- 2 fresh scallions
- 3.5 oz mushrooms
- 1 slice fresh ginger
- to taste soy oil – soy sauce
Steps
Prepare the dough for the dumplings by placing the two flours in a bowl.
Gradually add the hot water and knead the mixture. Once you have formed a compact and homogeneous mass, wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
After the resting time, take a portion of the dough and roll it out on a floured work surface. Form a thin sheet about 1/16 inch thick.
You will need an oval cutter to cut the typical shape of Chinese dumplings, but if you can’t find one, you can use a round cutter with a diameter of about 2.75 inches, folding it in the center, like the one you see in the photo.
Cut out all the dumplings from the dough and set them aside on the floured surface.
Meanwhile, bring a pot of salted water with a teaspoon of oil to a boil.
When the water boils, gently drop in some dumplings and cook them for about 10-12 minutes. Then, using a slotted spoon, drain them and set them aside. Finish cooking them in batches, not all at once.
Take the zucchini and carrot and grate them into Julienne strips using a coarse-grated. Slice the white part of the scallion thinly and then the green stalks, keeping them separate.
Slice and then chop the mushrooms into small pieces. Also, prepare a small piece of fresh ginger root, peeling it.
In a high-sided pan, such as a sauté pan, heat a drizzle of soy or sesame oil or corn oil, grate fresh ginger into it, and let it brown for 1 minute.
At this point, the oil will be infused with ginger flavor; add the vegetables (except the green scallion stalks) to the pan and stir-fry over medium-high heat.
Sauté the vegetables in the pan, stirring with a wooden spoon to prevent them from sticking, and cook them for a few minutes until al dente so they remain slightly crunchy.
Add 2 tablespoons of soy sauce to season, taste, and add more soy sauce if necessary until the desired level of saltiness is reached.
Add the dumplings to the pan and toss them with the vegetables. Add the sliced green scallion stalks and let the dumplings absorb the flavors of the seasoning.
If necessary, add a tablespoon of the dumpling cooking water to make them creamier, then turn off the heat and serve the rice dumplings with vegetables hot.
