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Chocolate chip cookie and Rolo dumplings

  • for 4 people
  • Ready in 30 minutes
Traditional Chinese dumplings are served without any fillings but there are variations. Here, the filling is Rolos, which melt inside during cooking. Best served hot.

Nutritional info per serving

Per serving: 279kcals, 5.9g fat (2.9g saturated), 3.6g protein, 52.9g carbs, 16.9g sugar, 0.2g salt

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INGREDIENTS

150g glutinous rice flour, plus extra for dusting
30g soft brown sugar, dissolved in 50ml boiling water
12 Rolos
3 chocolate chip cookies, crushed

METHOD

1. To make the dough, place the rice flour into a bowl. Pour the dissolved sugar and hot water into the flour with 50ml cold water. Mix well, form into a dough and knead into a ball.
2. Dust a surface with extra rice flour and knead the dough for a few minutes, until smooth. Roll out into a rectangle, cut into 4 pieces, then roll these out, 1 at a time, and cut each into a further 3 pieces. Form these into small balls. Using your thumb or index finger, make an indent in each ball and place a Rolo in the centre. Cover it by pulling the dough over and wrapping the whole thing back into a ball.
3. Once all the balls have been made, put in a large bamboo steamer lined with baking paper. If you don’t have a bamboo steamer, put on a large plate lined with baking paper in a steamer or on a rack placed inside a covered wok that is quarter-filled with boiling water. Put the bamboo steamer over a pan of hot water and steam, covered, over a high heat for 10 minutes. Take a toothpick and pierce 1 of the dumplings. If it comes out clean, they’re cooked. The dumplings should turn bright white when cooked and have a chewy, sticky texture.
4. Turn off the heat, remove the dumplings and roll lightly in the crushed chocolate chip cookies. Serve 3 per person or in individual portions, depending on how hungry you are.

  • Glutinous rice flour is great for those with wheat intolerance – 'glutinous' means it's sticky.

From February 2008

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