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1
Mix the flour and salt in a large mixing bowl.
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2
Slowly stir in 3/4 cup hot water until a dough forms.
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3
Transfer the dough to a floured work surface and knead until stiff, about 5 minutes.
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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.
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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.
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6
Meanwhile, form the dough into 2-inch balls, using as much flour as you need to keep the mixture from sticking.
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7
Using your thumbs, make an indentation in the center of each ball.
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8
Fill each indentation with 1/2 teaspoon palm sugar and seal the balls shut.
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9
Gently roll the filled dumplings into balls again.
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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.
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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.
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12
Omit the palm sugar and shredded coconut.
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13
Using a spice grinder or food processor, grind together 2 tablespoons toasted black sesame seeds (page 596) with 3 tablespoons sugar.
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14
Stir in 3 teaspoons corn, grapeseed, or other neutral oil until a stiff paste is formed.
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15
Use this as the filling and proceed as directed, serving the dumplings with the ginger broth.
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16
Omit the palm sugar.
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17
Mix 1/4 cup unsweetened shredded coconut with 1/ 4 cup chopped roasted peanuts and 3 tablespoons sugar.
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18
Roll the dough into 1-inch balls and cook, unfilled, until they float to the surface, about 5 minutes.
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19
Remove with a slotted spoon and toss with the coconut-peanut mixture.
