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1
Put the rice in a bowl and add water to cover by 1 inch.
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2
Let stand for at least 2 hours (or even overnight).
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3
To make the filling, in a saucepan, combine the oil and shallot over medium heat and fry gently, stirring occasionally, for 7 to 8 minutes, or until golden brown.
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4
Add the pork, stirring and pressing it to break it up into small pieces, and cook for about 1 minute, or until it is just cooked through.
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5
Remove from the heat and stir in the mung bean, salt, and pepper.
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6
If the filling feels stiff, add water by the teaspoon.
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7
You want a texture like that of dry mashed potatoes.
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8
To test, press some between your fingers; it should stick together and leave your fingers slightly oily.
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9
Set aside for 5 to 10 minutes to cool, then shape into 12 balls, each about 1 1/2 inches in diameter, or about the size of a golf ball.
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10
Dump the rice into a colander and rinse briefly under running water.
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11
Give the colander a few shakes to expel extra water.
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12
Return the rice to the bowl and toss with the 1/4 teaspoon salt.
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13
Set aside.
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14
To make the dough, combine the spinach and water in a food processor and puree until smooth.
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15
Transfer to a measuring cup and add water as needed to total 1 1/3 cups.
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16
In a bowl, stir together the 2 rice flours and the salt.
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17
Make a well in the center, pour in the spinach puree, and stir with a rubber spatula until a clumpy dough forms.
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18
Then, use your hand to knead the dough into a rough mass.
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19
Turn out the dough and all the unincorporated bits onto a work surface and knead with both hands into a soft , smooth ball that feels like very soft modeling clay.
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20
If necessary, add water by the teaspoon or a bit of rice flour (either kind is fine) to achieve the correct consistency, but err on the firmer, drier side because this dough soft ens as it sits.
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21
To test if the dough is ready, pinch it; it should barely stick to your fingers.
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22
Shape the dough into a log and cut it into 12 equal pieces, which will each be slightly larger than the balls of filling.
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23
Set aside for a moment.
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24
Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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25
Lower the heat until you are ready to steam.
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26
To prevent the dumplings from sticking to the steamer trays, line them with banana leaf, leaving a few holes uncovered for heat circulation.
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27
Have ready a shallow bowl of water for moistening your hands.
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28
To form a dumpling, lightly moisten your hands.
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29
Your hands must not be too wet, or this very soft dough will be difficult to manage, so wipe off excess water before you handle the dough.
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30
Pick up a piece of dough and roll it into a ball.
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31
Holding it with one hand, use the fingers of your other hand to press the dough gently from the center toward the rim to create a 3-inch circle slightly thinner at the center than at the rim.
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32
As you press, rotate the dough to make an even circle.
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33
(It is like shaping a tiny pizza.)
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34
Place the dough in the palm of one hand and use your other hand to place a ball of filling on the center of the circle.
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35
Now, use your free hand to push and pinch the dough together to enclose the filling completely.
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36
(If the dough is loose and fails to grip onto the filling, quickly remove the dough, knead it, and start over.
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37
This dough is very forgiving.)
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38
Pass the dumpling between your hands a few times to smooth the outside, and then roll it around in the grains of sticky rice to coat well.
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39
Place the dumpling in a prepared steamer tray.
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40
Use the heel of your hand to flatten it lightly to a thickness of 1 to 1 1/4 inches.
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41
Repeat with the remaining dough and filling, arranging the dumplings about 1 inch apart in the trays and 1 inch away from the edge where condensation will collect.
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42
Distribute the left over sticky rice evenly on top of the dumplings.
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43
Return the water in the steamer pan to a rolling boil.
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44
Loosely cover 1 tray with parchment or waxed paper to prevent drying.
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45
Place the other tray in the steamer, cover, and steam the dumplings for 15 minutes, or until the dough is a dark green and the sticky rice is shiny and tender.
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46
Turn off the heat and wait for the steam to subside before lifting the lid, and then lift it away from you carefully to avoid condensation dripping onto the dumplings.
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47
Remove the tray and set it aside for 5 to 10 minutes, or until the dumplings cool a bit and firm up.
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48
They are too hot to eat straight from the steamer and will stay warm for about 30 minutes.
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49
Steam the second tray the same way.
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50
Have the table set with salad plates and chopsticks or forks.
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51
Use a metal spatula to transfer the dumplings to a platter or 2 serving plates and serve.
