Sweet Rice Flour Dumplings

Directions

1. 1
   Mix the flour and salt in a large mixing bowl.
2. 2
   Slowly stir in 3/4 cup hot water until a dough forms.
3. 3
   Transfer the dough to a floured work surface and knead until stiff, about 5 minutes.
4. 4
   Or combine the flour and salt in a food processor and, with the machine running, add water until a dough ball forms, then knead by hand for about 30 seconds.
5. 5
   Combine the ginger with 5 cups water in a large pot and bring to a boil; adjust the heat so the mixture simmers steadily but not violently.
6. 6
   Meanwhile, form the dough into 2-inch balls, using as much flour as you need to keep the mixture from sticking.
7. 7
   Using your thumbs, make an indentation in the center of each ball.
8. 8
   Fill each indentation with 1/2 teaspoon palm sugar and seal the balls shut.
9. 9
   Gently roll the filled dumplings into balls again.
10. 10
    Put the balls into the water one at a time and cook, stirring occasionally to keep the balls from sticking to each other, until they float to the surface, about 4 minutes.
11. 11
    Remove with a slotted spoon, roll in the shredded coconut if you like, and serve warm or at room temperature, with some of the ginger broth spooned over them if desired.
12. 12
    Omit the palm sugar and shredded coconut.
13. 13
    Using a spice grinder or food processor, grind together 2 tablespoons toasted black sesame seeds (page 596) with 3 tablespoons sugar.
14. 14
    Stir in 3 teaspoons corn, grapeseed, or other neutral oil until a stiff paste is formed.
15. 15
    Use this as the filling and proceed as directed, serving the dumplings with the ginger broth.
16. 16
    Omit the palm sugar.
17. 17
    Mix 1/4 cup unsweetened shredded coconut with 1/ 4 cup chopped roasted peanuts and 3 tablespoons sugar.
18. 18
    Roll the dough into 1-inch balls and cook, unfilled, until they float to the surface, about 5 minutes.
19. 19
    Remove with a slotted spoon and toss with the coconut-peanut mixture.