Monday, January 24, 2011

Dim Sum -- at Last!

Rice Wrappers

1 1/8 cups Sweet Rice flour
1/4 cup potato starch
1/2 teaspoon sea salt
1/2 teaspoon evaporated cane sugar
3/4 cup boiling water

Combine dry ingredients in the Vitamix and pulse a couple times to incorporate them together.  If the rice flour is grainy, keep the mixer going until everything is a fine powder.  You may need to er-blend some for the cutting board, too.

Bring about 2 cups of water to a boil.

With Vitamix on about 5, take off the plug top and slowly, carefully add the boiling water. A dough should form. You may need to use the tamper to push the ingredients toward the blades as the dough becomes a ball.

Turn the Vitamix contained upside down on a floured board. Spin the blade form the base to get everything out. Knead a few times and let the dough rest while you make the filling.

Clean the Vitamix.

Note: you may need to blend the dry rice flour to make it less grainy.  Superfine grind enough for the rolling pin and board, or make 1.5" balls of dough and flatten them in your hands.


1 cup ground lamb, pork, or duck
1/2 cup carrot
2 cups napa cabbage
1/2 tsp five spice
1/2 cup green onion

Place the ingredients in the Vitamix from softest to hardest. Start the blender on 1 and work up to about a 5.


1/8 cup cornstarch
1/2 cup water

Roll out your dough on a cutting board with corn starch or in a pasta machine. Cut out 3" circles, and put about a tablespoon of filling in each round. Brush a mixture of cornstarch and water onto the edges of the wrappers and seal them into half circles.

Boil, steam, or pan fry the dumplings.  I boiled mine first and then crisped them up on a fry pan.

Serve with plum, hosien, or duck sauce.

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