Ingredients
sticky rice flour
300 grams
long beans (yardlong beans)
100 grams
cooked cured pork (lap rou)
150 grams
green onions
2 stalks, finely chopped
ginger
1 tablespoon, minced
garlic
1 tablespoon, minced
light soy sauce
1 tablespoon
oyster sauce
1 teaspoon
sugar
1/2 teaspoon
salt
to taste
vegetable oil
2 tablespoons
warm water
as needed for dough
Instructions
1
Prepare the long beans
Trim the long beans and rinse well. Steam them in a bamboo steamer or electric rice cooker until completely soft, about 15 minutes. Let cool completely, then chop into tiny pieces.
2
Make the filling
Dice the cured pork into fine bits. Heat oil in a wok over medium heat. Add ginger and garlic, stir-fry until fragrant. Add the cured pork pieces and cook for 2 minutes. Mix in the chopped long beans, soy sauce, oyster sauce, sugar, and salt. Stir well and set aside to cool.
3
Form the dough
Place sticky rice flour in a large bowl. Add warm water gradually, mixing with your hands until a smooth, pliable dough forms. The texture should be like earlobe—soft but not sticky.
4
Assemble the dumplings
Divide the dough into 8 equal portions. Flatten each piece into a disc about 3 inches wide. Place 2 tablespoons of filling in the center. Gather the edges up and around the filling, pinching to seal. Shape into an oval or oblong dumpling.
5
Steam the dumplings
Line a bamboo steamer with parchment paper or cabbage leaves. Arrange dumplings without touching. Steam over boiling water for 20 minutes until the wrapper becomes translucent and glutinous.
6
Serve
Remove carefully and let cool slightly. Serve warm as a snack or appetizer. These dumplings are delicious on their own or with a small bowl of chili oil for dipping.
