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Ginger Soup: Dumplings |
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Print this Recipe 2 cups glutinous rice flour Water as needed 1. Gradually add enough cold water to glutinous rice flour (kneading the mixture) to make a dough that has the consistency and pliability of wet clay. 2. Pinch off about 1 tablespoon of the dough at a time and roll it between the palms of the hands to make a ball. Place on waxed paper. 3. Bring the ginger soup to a boil. Drop the dough balls in and cook 5 minutes over medium heat. To serve: place several dumplings in each bowl. Ladle the hot soup over. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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