Filling:

1/3 cup canola or other neutral oil

1/2 cup chopped shallot

1/4 pound ground pork, coarsely chopped to loosen

2 cups Ground Steamed Mung Bean (see below)

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Dough:

2 cups packed baby spinach leaves

1/4 cup water

1 2/3 cups glutinous (sweet) rice flour

1/2 cup glutinous (sweet) rice flour, any Thai brand

1/2 teaspoon salt

Fresh or thawed frozen banana leaf, rinsed and wiped dry, or parchment paper for lining steamer trays

 

Directions:

1. Put the rice in a bowl and add water to cover by 1 inch. Let stand for at least 2 hours (or even overnight).

 

2. To make the filling, in a saucepan, combine the oil and shallot over medium heat and fry gently, stirring occasionally, for 7 to 8 minutes, or until golden brown. Add the pork, stirring and pressing it to break it up into small pieces, and cook for about 1 minute, or until it is just cooked through. Remove from the heat and stir in the mung bean, salt and pepper. If the filling feels stiff, add water by the teaspoon. You want a texture like that of dry mashed potatoes. To test, press some between your fingers; it should stick together and leave your fingers slightly oily. Set aside for 5 to 10 minutes to cool, then shape into 12 balls, each 11/2 inches in diameter, or about the size of a golf ball.

 

3. Dump the rice into a colander and rinse briefly under running water. Shake the colander to expel extra water. Return the rice to the bowl and toss with the 1/4 teaspoon salt. Set aside.

 

4. To make the dough, combine the spinach and water in a food processor and puree until smooth. Transfer to a measuring cup and add water as needed to total 11/3 cups.

 

5. In a bowl, stir together the 2 rice flours and the salt. Make a well in the center, pour in the spinach puree and stir with a rubber spatula until a clumpy dough forms. Then, use your hand to knead the dough into a rough mass. Turn out the dough and all the unincorporated bits onto a work surface and knead with both hands into a soft, smooth ball that feels like very soft modeling clay. If necessary, add water by the teaspoon or a bit of rice flour (either kind is fine) to achieve the correct consistency, but err on the firmer, drier side because this dough softens as it sits. To test if the dough is ready, pinch it; it should barely stick to your fingers. Shape the dough into a log and cut it into 12 equal pieces, which will each be slightly larger than the balls of filling. Set aside for a moment.

 

6. Fill the steam pan halfway with water and bring to a rolling boil over high heat. Lower the heat until you are ready to steam. To prevent the dumplings from sticking to the steamer trays, line them with banana leaf, leaving a few holes uncovered for heat circulation.

 

7. Have ready a shallow bowl of water for moistening your hands. To form a dumpling, lightly moisten your hands. Your hands must not be too wet, or this very soft dough will be difficult to manage, so wipe off excess water before you handle the dough. Pick up a piece of dough and roll it into a ball. Holding it with one hand, use the fingers of your other hand to press the dough gently from the center toward the rim to create a 3-inch circle slightly thinner at the center than at the rim. As you press, rotate the dough to make an even circle.

 

Place the dough in the palm of one hand and use your other hand to place a ball of filling on the center of the circle. Now, use your free hand to push and pinch the dough together to enclose the filling completely. (If the dough is loose and fails to grip onto the filling, quickly remove the dough, knead it and start over.) Pass the dumpling between your hands a few times to smooth the outside, and then roll it around in the grains of sticky rice to coat well. Place the dumpling in a prepared steamer tray. Use the heel of your hand to flatten it lightly to a thickness of 1 to 11/4 inches. Repeat with the remaining dough and filling, arranging the dumplings about 1 inch apart in the trays and 1 inch away from the edge where condensation will collect.

 

8. Distribute the leftover sticky rice even on top of the dumplings. Return the water in the steamer pan to a rolling boil. Loosely cover 1 tray with parchment or waxed paper to prevent drying. Place the other tray in the steamer, cover, and steam the dumplings for 15 minutes or until the dough is a dark green and the sticky rice is shiny and tender. Turn off the heat and wait for the steam to subside before lifting the lid, and then lift it away from you carefully to avoid condensation dripping onto the dumplings. Remove the tray and set it aside for 5 to 10 minutes, or until the dumplings cool a bit and firm up. They are too hot to eat straight from the steamer and will stay warm for about 30 minutes. Steam the second tray the same way.

 

9. Have the table set with salad plates and chopsticks or forks. Use a metal spatula to transfer the dumplings to a platter or 2 serving plates and serve.

 

To make the Ground Steamed Mung Beans:

Place the beans in a bowl and add water to cover by 1 inch. Let soak for 2 hours, or longer if you must. Drain the beans and put them in the steamer tray, spreading them out evenly. Fill the steamer bottom halfway with water and bring to a rolling boil over high heat. Place the tray in the steamer, cover and steam for about 8 minutes, or until the mung beans are tender. Remove the tray from the steamer bottom and set aside until the beans cool completely. Process the cooled beans in an electric mini-chopper or food processor to a fluffy consistency. It should look like fine cornmeal but hold together when a small bit is pinched between your fingers. The ground beans are now ready to use. PC12A539

 

Makes 12 2 1/2-inch dumplings, to serve