Sweet Red-Bean and Rice Flour Dumplings

Soft glutinous-rice dumplings hold sweet red-bean paste and a whisper of rice vinegar, boiled until they bob to the surface. In the spirit of Vinegar Rice at First Light, they nod to late-Edo stall mornings when vinegar brightened every grain before the markets woke.

Serves 2

Estimate for one serving

• 630 cal
• 11.2g protein
• 35g carbs
• 7.3g fat
• 4g fiber

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Ingredients

• 1 cup glutinous rice flour
• 1/2 cup water
• 2 tbsp sugar
• 3/4 cup canned sweetened red bean paste
• 2 tbsp potato starch
• 1 tbsp toasted sesame seeds
• 1 tsp rice vinegar

Instructions

1. 1Mix glutinous rice flour, water, sugar, and rice vinegar until a smooth dough forms. Knead 2 minutes then divide into 12 equal pieces.
2. 2Roll each piece into a small ball, flatten into a disc, place red bean paste in the center, and pinch closed to form a smooth dumpling.
3. 3Bring a large pot of water to a gentle boil. Drop in the dumplings and simmer 6-7 minutes until they float and are cooked through.
4. 4Drain dumplings, roll lightly in potato starch to prevent sticking, sprinkle with toasted sesame seeds, and serve warm.