Friday, 25 January 2013

Stick Dumpling

It's kind of a tradition for us to make this on new year's eve. LOVE them, love them so so much!

I remember back to being in HK, Auntie Winnie would buy a frozen pack of them for me every so often; filled with peanut or black sesame. I'm not quite sure whether it's the soft and squidgy dumpling that I like best or the sweet, slightly spicy ginger water that goes with it.

For a few years now, we've had some students over to see in the new year. One of the first time when we this a couple of years back we called them 'stick dumplings' and the name has kind of stuck!


STEP 1: Take some glutinous rice flour and add warm water 

Knead to form a soft dough

STEP 2: Prepare the filling

Coconut and sugar is a great filling...but you can be creative and add other things such as peanut butter, sugar, sesame paste....or make small ones with nothing inside.

STEP 3: Take small pieces of the dough and roll into balls, fill with the desired filling

 STEP 4: Make the soup by boiling pieces of ginger in water. Add rock sugar to taste.

When the soup is ready, add the dumplings to cook. They are cooked when they float to the top.
Serve pipping hot!

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