Wok and Roll Rice Dumplings
1 cup wheat starch
2 cups cooked rice
7 tablespoons soy sauce
Sesame seed oil (for frying the rice)
1 tablespoon sesame seeds
¼ teaspoon salt
Water (for boiling dumplings
1 tablespoon lard
1 cup boiling water
In a medium bowl take wheat starch and sift the salt in it. Gradually pour the boiling water and continue stirring so that it does not form any lumps. Pour in only as much as it is required to make it sticky dough. Once done let it cool for 30 minutes.
After 30 minutes when the dough is cool put lard to it, a portion at a time and mixing it slowly. Now knead the dough till it is smooth and satiny. In a wok pour sesame seed oil and heat it on a very high flame. When the oil starts bubbling put rice, gradually add soya sauce and cook it until it is yellow. Sprinkle sesame seeds for flavor and keep it aside to cool.
On a cooking sheet place the squares of dumpling dough leaving a little more than half off the side. When the rice is cool roll it into balls and place it on each square of dough. With the remaining dough make slightly bigger squares and place them on the top of rice balls. With the help of fork press the edges of the top and bottom dough and seal them properly.
Put them in the water and bring to boil. When all the dumplings rise on the top remove from the flame.