Sour Plum Crystal Dumplings

Instructions

1. 1

   Prepare the filling: Roughly chop the Chinese preserved plums. In a small saucepan, combine the chopped plums, 2 tablespoons of sugar, and 2 tablespoons of water. Cook over medium-low heat, stirring occasionally, until the plums soften and form a jam-like consistency. Mash with a fork or spatula as needed. Remove from heat and let cool completely. You can strain the filling through a fine-mesh sieve if you prefer a smoother texture, pressing out the pulp. Discard the solids.

   ~20 min
2. 2

   Make the dough: In a large mixing bowl, combine the glutinous rice flour, tapioca starch, and 0.25 cup of sugar. Gradually pour in the boiling water while stirring with a spatula until a shaggy dough forms. Add the vegetable oil and continue mixing until a smooth, pliable dough comes together. Knead for about 5 minutes until elastic.

   ~10 min
3. 3

   Assemble the dumplings: Divide the dough into 16 equal portions. Roll each portion into a ball, then flatten it into a thin disc using your palm or a small rolling pin.

   ~5 min
4. 4

   Fill the dumplings: Place about 1 teaspoon of the cooled plum filling in the center of each dough disc. Carefully gather the edges of the dough upwards to enclose the filling, pinching tightly to seal. Shape them into a neat dumpling. Repeat with the remaining dough and filling.

   ~10 min
5. 5

   Cook the dumplings: Bring a large pot of water to a rolling boil. Gently add the dumplings, ensuring they don't stick to each other. Cook for about 5-7 minutes, or until the dumplings float to the surface and the skins become translucent.

   ~7 min
6. 6

   Serve: Remove the dumplings from the boiling water using a slotted spoon. Serve immediately. Optionally, you can toss them in a little bit of cooled, diluted plum juice or a light syrup for extra flavor.