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Feb 3, 2012
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Red Bean Dumplings

By: Namee Jorolan


Red Bean Dumplings

Have cozy afternoon tea or cap an Asian-inspired home-cooked meal with these sweet dumplings.

Makes about 10 to 12 dumplings

 

4 to 6 cups water
2 cups red kidney beans, washed very well
1 1/4 cups sugar
1/3 cup shortening (optional)
dumpling skins
      (10 to 12 freshly made cuapao dough
          or 20 to 24 store-bought wonton
         (siomai) wrappers, 2 wrappers per dumpling)

 

Place water, beans, and sugar in a pot. Allow to boil and cook covered until beans are soft and mushy, about 1 to 2 hours.

Mash softened beans using a fork or potato masher until smooth.

If using, fold in the shortening. (This adds creaminess to the puree's texture.)

Stuff the puree into prepared dumpling skins, 1 to 1 1/2 tablespoons filling per dumpling. Seal top securely. If using cuapao dough, let the sealed dumplings rest before cooking.

5  Steam dumplings for about 7 to 10 minutes. (To keep dumplings from sticking to the steamer, place each dumpling over a sheet of parchment paper.)

Filling tip:  You can also use this filling to make red bean mochi. Just make your own sticky rice flour by mixing together 1/2 cup sticky rice flour and 1/4 cup water. Knead and then roll into a long strip and cut into small balls, about 1x1-inch in diameter. Flatten and stuff with the red bean filling; seal top. Drop dumplings in about 1 liter boiling water. You'll know they’re cooked when they float to the surface.

Learn more about bamboo steamers and other kitchen gadgets here:  Bring Out Your Gadgets

If you like this, we also recommend:  Pulled Pork and Chinese Sausage Cuapao,
Asian Roast Pork in Bunssiopao/cuapao recipes , Peking Bacon Cuapao

 

Photography by Kai Huang | Styling by Elaine P. Lim




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