Sweet Rice Sesame-Peanut Dumplings with Coconut

Sweet Rice Sesame-Peanut Dumplings with Coconut is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 12 servings. For 28 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 202 calories, 4g of protein, and 4g of fat. 54 people have tried and liked this recipe. It works well as a side dish. It is brought to you by Eat Drink Better. Head to the store and pick up dark brown sugar, sweetened shredded coconut, roasted peanuts, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 53%. Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice, Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice, and Asparagus Mango Dumplings With Coconut Basil Rice are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, combine the peanuts, sugar, and sesame seeds; set aside. In a medium bowl, combine the rice flour and boiling water, mixing until thoroughly combined. Add the cold water and mix until the dough forms a ball. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Cover with a damp towel and let rest 10 minutes.Shape the dough into a long cylinder and cut into 12 equal pieces. Cover with the damp towel. Roll each piece of dough into a 3½-inch circle, re-covering as you finish to prevent from drying out. Place 2 teaspoons of the peanut-sesame mixture in the center of each circle; wrap up to form a smooth ball, pinching the edges of the dough together to seal. Re-cover with the damp towel. (At this point, the prepared dumplings can be covered in plastic wrap and refrigerated up to 24 hours before continuing with the recipe. For best results, store seam-sides up, to prevent leakage of filling.)Place a steaming basket in a medium stockpot set over about 1½ inches of water. Line the basket with aluminum foil and spray lightly with cooking oil. Working in batches, if necessary, place the dumplings in a single layer in the steaming basket, away from the edge, leaving about ½-inch space between each dumpling. Bring to boil over high heat; reduce heat to medium, cover tightly, and steam 10 minutes (add a few extra minutes if refrigerated). Remove pot from the heat and leave partially covered for 5 minutes.Place the coconut in a small bowl. Working with one at time, using oiled tongs (dumplings will be sticky), remove a dumpling from the steaming basket and immediately roll in the coconut. Garnish each with half a candied cherry, if using. Serve at once, or return to the steamer basket (off the heat), cover, and hold up to 1 hour.

 

Step by step:

1. In a small bowl, combine the peanuts, sugar, and sesame seeds; set aside. In a medium bowl, combine the rice flour and boiling water, mixing until thoroughly combined.

2. Add the cold water and mix until the dough forms a ball. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Cover with a damp towel and let rest 10 minutes.Shape the dough into a long cylinder and cut into 12 equal pieces. Cover with the damp towel.

3. Roll each piece of dough into a 3½-inch circle, re-covering as you finish to prevent from drying out.

4. Place 2 teaspoons of the peanut-sesame mixture in the center of each circle; wrap up to form a smooth ball, pinching the edges of the dough together to seal. Re-cover with the damp towel. (At this point, the prepared dumplings can be covered in plastic wrap and refrigerated up to 24 hours before continuing with the recipe. For best results, store seam-sides up, to prevent leakage of filling.)

5. Place a steaming basket in a medium stockpot set over about 1½ inches of water. Line the basket with aluminum foil and spray lightly with cooking oil. Working in batches, if necessary, place the dumplings in a single layer in the steaming basket, away from the edge, leaving about ½-inch space between each dumpling. Bring to boil over high heat; reduce heat to medium, cover tightly, and steam 10 minutes (add a few extra minutes if refrigerated).

6. Remove pot from the heat and leave partially covered for 5 minutes.

7. Place the coconut in a small bowl. Working with one at time, using oiled tongs (dumplings will be sticky), remove a dumpling from the steaming basket and immediately roll in the coconut.

8. Garnish each with half a candied cherry, if using.

9. Serve at once, or return to the steamer basket (off the heat), cover, and hold up to 1 hour.

Nutrition Information:

covered percent of daily need