Red Bean Dumplings
It takes practice to perfect these sweet dumplings with a delicately thin skin, from Din Tai Fung, but it’s worth the effort.
120g plain our 65g water 250g red bean paste*
1 Combine the our and water in a mixing bowl and knead into a smooth dough.
2 Transfer the dough onto a countertop lightly dusted with our. Roll it into a long strip and break it into bite-sized pieces. Mould each piece into a ball.
3 Press down the centre of each ball and atten it with a rolling pin. Rotate the skin as you roll it out so it becomes round and thin.
4 Hold the dumpling skin with its centre around your middle nger. Lower your middle nger slightly so that the dumpling skin makes a well to hold the red bean paste.
5 After adding the paste, hold the edge of the dumpling skin and make about 18 folds in it to close it. Pull and press each fold to the previous one. 6 Towards the end, twist the last fold into the very rst fold to seal the dumpling. Repeat for the rest of the dumplings, then place them in a bamboo steamer basket lined with parchment paper (it prevents the dumplings from sticking to the steamer). Steam for 6min. *Available at baking supply stores like Phoon Huat, 171 Bencoolen Street, tel: 6338-1143. Check www.phoonhuat.com for a list of outlets.