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1
To prepare the dough, combine the rice flour, wheat starch, brown sugar, and salt in a bowl.
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2
Make a well in the center and add the lard.
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3
Pour the water into the well; the lard will begin to melt.
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4
Stir to dampen and combine all the ingredients.
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5
After a crumbly mixture forms, switch to stirring and pressing to gather all the bits into a rough dough.
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6
Knead the mixture into a ball while it is still in the bowl, then transfer to a work surface.
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7
Knead for about 1 minute to form a smooth dough.
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8
Cover with plastic wrap and set aside for 5 minutes to cool.
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9
Work with half of the dough and keep the other half covered.
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10
Roll the dough into a 10-inch log.
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11
Cut it into 10 equal-size pieces and then roll each piece into a ball.
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12
Line a plate or baking sheet with parchment paper.
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13
To assemble a dumpling, take a ball of dough, make an indentation in the center with your thumb, and then work the dough with your fingers to form a shallow, 2 3/4-inch-wide bowl.
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14
Fill the cavity with 2 rounded teaspoons of filling, pressing down gently.
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15
It will seem very full.
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16
Press and pinch the edges closed to form a football (see page 164 for guidance).
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17
Set the finished dumpling on the prepared plate.
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18
Repeat with the remaining dough balls before working on the other half of the dough.
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19
Loosely cover the finished dumplings with plastic wrap to prevent drying.
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20
Put a paper towellined platter next to the stove.
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21
Pour oil to a depth of 1 1/4 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 350F on a deep-fry thermometer.
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22
(If you dont have a thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately and encircle the chopstick, the oil is ready.)
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23
Divide the dumplings into 3 or 4 batches.
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24
Gently drop one batch of dumplings into the oil.
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25
They will bubble in the oil for a few minutes before rising to the top.
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26
If any stick together, nudge them apart.
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27
Fry, turning them frequently to ensure even cooking, for 5 to 6 minutes, until puffy, golden brown, and crisp.
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28
Using a skimmer, scoop up the dumplings from the oil and set them on the paper towels to drain.
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29
Adjust the heat before frying more.
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30
Let the dumplings cool for a few minutes before serving.
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31
Serve them whole or use scissors or a knife to cut each in half.
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32
Enjoy with a dip in soy sauce and chile garlic sauce.
