Glutenous Rice Dumpling in Asian Clear Broth.

Name: Glutenous Rice Dumpling in Asian Clear Broth.
Total time: 600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 50 gms Glutenious rice flour-; gms Wheat starch -20; to taste salt -; For Stuffing-; gms Zuchini-20; gms broccoli-10; 10 gms onion-; ginger-1gms; to taste salt; 3 drops sesame oil; light soy- 1tspn; for broth-; gms Scallion-4; 2 gms Ginger-; Fresh red chilli- 1 no; 5 gms Coriander Root-; 2 cloves Garlic crushed; Light soy 1 tspn; 3 drops sesame oil-; 2 drops Cooking rice wine-; Wheat vinegar- 1/2 tspn

Rasya'n (रस्याण) a chef's Diary @yourdigitalcook

Bangalore

A stuffed sticky rice dumpling , with a spicy and flavourful soup stock.....a amuse bouche (finger food) to appetite......

Rasya'n (रस्याण) a chef's Diary @yourdigitalcook

Bangalore

A stuffed sticky rice dumpling , with a spicy and flavourful soup stock.....a amuse bouche (finger food) to appetite......

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Ingredients

10 Minutes

6 servings

50 gmsGlutenious rice flour-
gmsWheat starch -20
to tastesalt -
For Stuffing-
gmsZuchini-20
gmsbroccoli-10
10 gmsonion-
ginger-1gms
to tastesalt
3 dropssesame oil
light soy- 1tspn
for broth-
gmsScallion-4
2 gmsGinger-
Fresh red chilli- 1 no
5 gmsCoriander Root-
2 clovesGarlic crushed
Light soy 1 tspn
3 dropssesame oil-
2 dropsCooking rice wine-
Wheat vinegar- 1/2 tspn

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Steps

10 Minutes

1

Mix the rice flour and wheat starch, add salt and make a dough with hot water.
2

Kneed well and make small dumplings. cover with damp cloth.
3

Chop all the vegetables, blanch,strain and saute for 2 minutes. add salt and sprinkle sesame oil and soy.
4

Transfer to a strainer and squeeze the excess water.
5

Heat water in a another pan and add all the ingredients together for broth. Boil and simmer for 5 minutes.
6

Apply oil on your hands,Now flatten the rice flour dumplings with your palm. stuff the vegetables. Blanch the dumplings and remove from heat.
7

Arrange a bowl or spoon,transfer the dumpling to each bowl or spoon. Pour the broth over it and garnish....serve hot...

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Rasya'n (रस्याण) a chef's Diary @yourdigitalcook

on May 31, 2017 13:12

Bangalore

a professional chef, having a good hand in Ayurvedic cooking, Regional Uttarakhand food and Far East Asian Cuisine- Thai, Chinese, Malaysian, Japanese and Asian cooking.An essence Of Himalaya is my first book over traditional cuisine of Uttarakhand. Which is the first written evidence over traditional Uttarakhand cuisine.I am here to share my cooking secret with you .