Sticky Rice and Mung Bean Dumplings in Ginger Broth – a delicious recipe with beans, water, brown sugar, white sugar, section, canola oil. Easy to follow and perfect for any occasion.
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Rinse the mung beans, put them in a bowl, and add water to cover by about 1 inch.
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Let soak for 2 hours, or up to 6 hours.
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Meanwhile, make the broth, use a pot at least 8 inches wide so that the dumplings will later sit in one layer.
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Combine the water, brown and white sugars, and ginger in the pot.
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Bring to a boil, then lower the heat to a simmer for 5 minutes.
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Turn off the heat, cover, and let steep for at least 45 minutes, or until the broth is gingery enough for your liking.
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It is fine to steep for hours.
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When you are satisfied, remove the ginger, cover, and set aside.
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Line a steamer tray with parchment paper.
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Drain the beans and then transfer them to the steamer tray.
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Evenly spread out the beans.
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Steam the beans (see page 17 for guidance) over boiling water for 8 to 15 minutes (the shorter time is for the metal steamer and the longer time is for the bamboo steamer), or until the mung beans are tender.
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Remove the steamer tray and set aside to cool.
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Or, transfer the beans to a bowl and occasionally stir them to hasten the cooling.
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Process the cooled beans in a food processor to a fluffy consistency.
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It should look like fine cornmeal but hold together when a small amount is pinched between your fingers.
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You should have about 1 cup.
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To prepare the filling, combine the oil and shallot in a small saucepan.
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Heat over medium heat until the shallot sizzles.
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Continue to fry for 4 to 5 minutes, frequently swirling the pan to evenly cook, until most of the shallot is golden brown.
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Remove from the heat and stir in the mung beans and salt.
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If the filling feels stiff, add water by the teaspoon.
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Aim for a texture like that of dry mashed potatoes: if you press some between your fingers, it should stick together and leave your fingers slightly oily.
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Let the filling cool for about 5 minutes.
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To shape the filling, measure out 1 scant, lightly packed tablespoon of filling and use one hand to press it into a 1-inch ball.
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Gently roll the ball between both hands to smooth the surface.
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Repeat to make 12 balls.
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Place the balls on a plate as you work and cover them with plastic wrap when done.
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Set aside.
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To prepare the dough, fill a medium saucepan with water and bring to a boil.
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Lower the heat and cover to keep hot.
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Put the glutinous rice flour in a bowl and make a well in the center.
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Pour in the water and use a wooden spoon to combine the ingredients, working from the center to the rim of the bowl.
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When the dough becomes hard to stir, switch to using one hand to knead it in the bowl.
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The resulting dough will have a slight sheen and feel soft but somewhat stiff; at this stage it is not fully malleable.
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If the dough doesnt hold together, it is dry so add water by the 1/2 teaspoon to moisten.
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If the dough sticks to your hand, work in glutinous rice flour, 1 teaspoon at a time.
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Now, use the Glutinous Rice Dough: Mother Dough Method instructions (below) to create malleable, elastic dough.
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Cut the finished dough into 2 pieces.
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Before making the dumplings, return the water to a boil and have a bowl of water handy.
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Then, assemble and poach the dumplings in batches.
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Roll one of the dough pieces into a 6-inch-long log.
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Cut it into 6 even-size pieces, taking care to make the tapered end pieces a little longer than the others.
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For each dumpling, use your fingers to gently press on a piece of dough from the center toward the rim to create a 3-inch round that is slightly thinner at the middle than at the rim.
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(Its like shaping a tiny pizza.)
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Place the dough in the palm of one hand and use your other hand to center a ball of filling in the dough.
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Bring up the sides of the dough, then push and pinch the dough together to completely enclose the filling.
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Pinch and twist off excess dough.
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Roll the dumpling between your hands to create a smooth ball.
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Rest it in the palm of your hand, then press down with the base of your thumb to flatten the ball into a fat disk about 1 inch thick and 1 3/4 inches wide.
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Set on your work surface and repeat with the remaining pieces of dough and filling.
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Once a batch of dumplings is assembled, add it to the boiling water.
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Gently shake the pan or nudge the dumplings to prevent them from sticking.
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When a dumpling floats to the surface, after about 3 minutes, use a slotted spoon to transfer it to the bowl of cold water to cool and set; the dumplings will lose their fuzzy appearance once they are in the water.
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While the first batch poaches, assemble the second batch and then repeat the cooking.
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(With the dough left over from pinching off the excess, you can make 1/4-inch balls and poach those as an unfilled addition, if you like.)
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Return the broth to a simmer.
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Remove the dumplings from the water and add to the ginger broth.
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Let the dumplings sit in the broth for 5 to 7 minutes, turning them midway, to reheat and allow the dumplings to absorb the flavors.
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Avoid boiling, as that forms little bubbles on the dough surface.
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Turn off the heat and set aside for about 10 minutes to cool.
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Serve the dumplings warm in rice bowls with plenty of broth.
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Top with coconut sauce and finish with a sprinkling of sesame seeds.
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Eat with a spoon to blend some of the broth with the dumpling in each bite.
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Sip on extra gingery broth like soup.
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Refrigerate left overs in the ginger broth and reheat broth and dumplings together over medium-low heat.
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Doughs made from glutinous (sweet) rice flour are notoriously hard to manage because they can be dry, fall apart, and sag.
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They do not yield easily to your will.
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I have tried a number of techniques over the years, including combining flours and using just-boiled water, but this one, which I call the mother dough method, works very well for dumplings that are poached.
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This method calls for precooking a small portion of dough and then kneading it back into the raw dough to introduce enough elasticity to tame the dough.
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The instructions below take off from where you have made the dough from combining the rice flour and water.
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Remember to return the saucepan of water to a boil before proceeding.
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To make the mother dough, pinch off a bit of the prepared dough, about 3/4 inch in diameter.
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Roll it into a ball, then flatten it into a 1/4-inch-thick disk.
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Drop the disk into the boiling water.
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After the dough rises to the top and floats horizontally, 1 to 2 minutes, let the dough cook for a further 15 seconds.
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Meanwhile, dust your work surface with 1 tablespoon of glutinous rice flour.
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Take the raw dough and flatten it into a 4-inch disk, about 3/4 inch thick.
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When the mother dough is done, use a slotted spoon to lift the dough from the water, giving it a gentle shake to remove excess water.
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Set the spoon aside for about 15 seconds to slightly cool the dough.
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Center the small cooked mother dough atop the big raw disk.
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Fold in the sides of the dough to enclose and start kneading, using the heel of your hand to push the raw and cooked dough together.
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Add extra glutinous rice flour as needed to prevent sticking; use a dough scraper if the dough is unwieldy.
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After kneading for about 2 minutes, both doughs should be well combined.
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What was initially stiff dough should now be supple, malleable, and slightly tacky like Play-Doh.
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Cut the finished dough into the number of pieces required by the recipe and cover with plastic wrap to prevent drying.
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The dough may sit at room temperature for up to 2 hours.
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If you are assembling the dumplings soon, lower the heat on the boiling water and cover to keep hot.
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Otherwise, turn off the heat on the water.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/3 cup dried, hulled, and split yellow mung beans, 3 cups water, 1/2 cup lightly packed light brown sugar, Scant 1/2 cup white sugar, and more.
Yes, Sticky Rice and Mung Bean Dumplings in Ginger Broth falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.