Scarlett WSesame Coated Sweet Dumplings
August 30th 2007 13:49
Sesame Coated Sweet Dumplings
About Lard
Lard refers to pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated fat content and its often negative image; however, many contemporary cooks and bakers flavour it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig the fat was taken from and how the lard was processed. Lard is still commonly used to manufacture soap.
INGREDIENTS
Serves 2-3
80 gm soya bean powder
1 tablespoon icing sugar
Wheat starch batter
10 gm wheat starch
100 gm cold water
160 gm glutinous rice flour
1 tablespoon lard
½ tablespoon sugar
1/3 cup cold water
For the filling
60 gm sesame icing sugar
60 gm lard
60 gm sugar
1. Mix the soya bean powder and icing sugar together in a bowl. Set aside.
2. Prepare the wheat starch batter, put the wheat starch and cold water in a saucepan over medium heat, and cook until you have a transparent syrup. Set aside.
3. For the fillings, beat the lard, sesame icing sugar and 60 gm of sugar together in a bowl and knead thoroughly. Divide in 20 small portions. Chill until congealed.
4. Put the glutinous rice flour, lard, ½ tablespoonfuls of sugar, cold water and the wheat starch batter in a large bowl. Knead thoroughly until the dough is elastic and divide into 20 small rounds in your hands.
5. Knead each rounds a deep dent and wrap in fillings. Fold over and knead into balls.
6. Put half full water in a bowl and bring to the boil. Drop dumplings, space slightly apart, on to the boiling water and bring just to the boil, then pour in a bowl of cold water. Boil again until dumplings float.
7. Spread the soya bean flour on a sheet of greaseproof (wax) paper and toss the dumplings in them to coat evenly. Serve hot.
**From “Desserts”**
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