INGREDIENTS

DOUGH
3 cups glutinous rice flour
2/3 cup boilling water
1/2 cup plus 2 tablespoons cold water
12 wax paper squares, each 4-by-4 inches
Finely shredded sweetened coconut
FILLING
2 tablespoons sesame seeds
1/4 cup finely chopped unsalted roasted peanuts
3 tablespoons sugar

COOKING METHOD

GETTING READ

In a wide frying pan, toast sesame seeds over medium heat for about 5 minutes or until golden brown, shaking pan frequently. Place in a small bowl and stir in remaining filling ingredients. Set aside.

Measure rice flour in a medium-size bowl. Make a well in the center of flour and pour boiling water into well, stirring with chopsticks or a fork until dough is evenly moistened. Add cold water and stir until dough forms a ball.

On a lightly floured surface, knead dough for about 5 minutes or until smooth and shiny. Cover with a damp cloth and let rest for 10 minutes. Roll dough into a 12-inch-long cylinder. Cut cylinder crosswise into 1-inch pieces.

To shape each dumpling, flatten one piece of dough with a rolling pin to make a 1/4-inch-thick circle, keeping remaining dough covered to prevent drying. Place 1 1/2 teaspoons of filling in center of circle. Gather and pinch edges together at the top to seal securely. Roll carefully between your palms to form a round ball. Place on a square of wax paper. Cover filled dumplings with a damp cloth while filling remaining dumplings.

COOKING

Line the bottom of a steamer with a small damp towel.

Arrange dumplings, without crowding, on cloth.

Cover and steam over boiling water for 10 minutes.

Remove dumplings and sprinkle evenly with coconut. Serve immediately.

SOURCE: The Chinese Chef © 2000 / Martin Yan