Glutinous Rice Dough (Chinese)

Glutinous Rice Dough is usually deep fried with meat or sweet fillings. The texture is most interesting because the wrappers become soft and chewy on the inside and crunchy and crispy on the outside.

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Salty Dough

  • 2 1/4 cups glutinous rice flour
  • 1/4 cup potato flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1 1/2 cups boiling water

Sweet Dough

  • 2 cups glutinous rice flour
  • 1 1/2 sweet potatoes, cooked and mashed (about 1 1/4 pound)
  • 1 cup brown sugar, lightly packed
  • 1/4 cup water


Salty Dough

  1. Wrapper: Bring a pot of water to a rolling boil for several minutes.
  2. Meanwhile, combine the first 4 ingredients. Now, measure the amount of water needed and return that to a boil and immediately pour the boiling water over the dry ingredients. Mix well and knead on floured board for 3 or 4 minutes.

Sweet Dough

  1. Wrapper: Mix the first 2 ingredients in a bowl. Dissolve brown sugar in water and bring to a rolling boil. Immediately add water to flour mixture and stir until dough is firm. Knead lightly for a few minutes until dough is well mixed.

Yield: 2 1/2 to 3 dozen wrappers

Source: Dim Sum by Rhoda Fong Yee