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1
Combine all the dumpling ingredients in a food processor and mix until smooth and sticky.
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2
Transfer to a bowl, cover, and refrigerate.
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3
Make the congee: In a blender, combine the rice and stock and blend to a coarse puree (it should be the consistency of cooked steel-cut oats).
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4
Pour into a large, heavy saucepan and bring to a gentle boil over medium heat, stirring occasionally.
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5
Meanwhile, whisk together the tapioca flour and water until smooth.
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6
Drizzle the flour mixture into the gently boiling rice mixture with one hand while stirring with the other hand.
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7
Let the congee boil gently, stirring occasionally to prevent scorching, 2 to 3 minutes, or until nicely thickened.
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8
Adjust the heat so the congee bubbles gently.
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9
Using 2 teaspoons, form the dumpling mixture into balls about 12 inch in diameter, dropping them one at a time into the gently bubbling congee.
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10
Cook until all of the dumplings have firmed up and turned opaque, about 2 to 3 minutes.
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11
To serve, evenly ladle half the hot congee into 4 large warmed serving bowls.
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12
Crack 1 egg into each bowl.
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13
Ladle the remaining hot congee over the eggs.
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14
Dust each serving with the pepper and sprinkle with the ginger, green onion, and cilantro.
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15
Serve immediately, accompanied with the garnishes for guests to add at the table.
