Deep-fried Glutinous Rice Dumplings With Dried Shrimps And Minced Pork Recipe

Mix and rest dough

In a large heatproof bowl, combine glutinous rice flour, sugar and salt. Slowly pour the near-boiling water into the flour while stirring with a wooden spoon or spatula until a shaggy dough forms. Add 1 tablespoon vegetable oil and mix briefly. When cool enough to handle but still warm, knead the dough in the bowl for 1–2 minutes until smooth and pliable. Cover with a damp cloth and rest 20 minutes to relax and hydrate.

After resting, divide the dough into 18–20 equal portions (about 30–35 g each). Roll each portion into a smooth ball and keep covered with a damp towel to prevent drying.

Prepare dried shrimp and mushrooms

Soak the dried shrimp and dried shiitake mushrooms in warm water for 15–20 minutes until softened. Drain well, squeeze out excess water, finely chop the shrimp and mushrooms separately, and set aside. Reserve 1–2 tablespoons of the soaking liquid for later if desired (optional — do not use if very gritty).

Cook filling

Heat 1 tablespoon cooking oil in a skillet over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant. Add chopped dried shrimp and mushrooms and stir for 1 minute. Add ground pork and break up with a spatula. Stir-fry until pork is about 80% cooked (about 3–4 minutes).

Season the mixture with 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1/2 teaspoon sugar. Sprinkle 1 tablespoon cornstarch over the mixture and stir well to bind. Add the finely sliced green onions and cook 30 seconds more. Taste and adjust seasoning (add a pinch of salt or more soy if desired). Remove from heat and let the filling cool completely before assembly.

Shape dumplings

Working with one dough ball at a time, flatten into a small disc about 2.5–3 inches (6–7.5 cm) in diameter using your fingers or a lightly dusted surface with a little all-purpose flour (use sparingly). Place about 1.5 tablespoons of cooled filling in the center of each disc. Bring the edges up and pleat or pinch to seal, forming a tight round dumpling. Use a few drops of cold water to moisten the edge if needed to ensure a secure seal. Gently roll sealed dumpling between palms to smooth seam. Repeat for remaining dough and filling. If desired, lightly dust each dumpling with a mixture of 1–2 tablespoons cornstarch + 1–2 tablespoons all-purpose flour to reduce stickiness before frying.

Heat oil and fry

Pour enough vegetable oil into a deep pot or wok to reach about 2 inches (5 cm) depth (approximately 3–4 cups depending on vessel) — the ingredient list lists 1 cup as a guideline if using a shallow fryer; adjust to fully cover dumplings. Heat oil over medium-high heat to 340–350°F (170–175°C). Test with a small piece of dough: it should sizzle and slowly rise. Fry dumplings in batches (do not overcrowd) for 4–6 minutes, turning occasionally, until the surface is golden brown and the dumplings puff slightly. If the dumplings brown too quickly, lower the heat and finish frying at a slightly lower temperature so the filling cooks through.

Using a slotted spoon, remove dumplings and drain on a wire rack or paper towels. Let rest 2–3 minutes before serving so the interior sets. Keep cooked dumplings warm in a low oven (about 200°F / 95°C) on a rack while frying remaining batches.

Serve

Serve warm as a snack or part of a meal. These can be enjoyed plain or with dipping sauces such as sweet chili sauce, soy-vinegar with sliced chilies, or hoisin-based dip.