When East meets West
For 16 large rice dumplings;
- 1 cup of (brown) rice flour
- ½ cup of tapioca flour
- 1 cup of boiling water
- A pinch of salt
For the sauerkraut filling;
- 500 grams of sauerkraut
- A handful of chopped dried prunes
- 2 tsp of tomato paste
- A couple of bay leaves
- ½ tsp of allspice
- 1 Tbsp marjoram or thyme
- A couple of pieces of dried porcini mushrooms
- Crushed garlic, pepper to taste
Some meals take a bit more time and effort to make. But with some nice music on, and outside being dark and cold it can feel really cozy to put your hands to work. The sauerkraut filling is inspired by my mother who is a master in finding shortcuts in cooking. It is her recipe for a traditional Polish dish that usually takes hours (if not days) to cook. She usually also adds some fresh mushrooms- highly recommended!
Start by making the filling. Combine all the ingredients in a pot and heat over medium heat. Let is simmer with the lid on for about 45 minutes, while you make the dough. Stir occasionally.
For the rice dumplings- combine the rice flour with the tapioca flour and salt. Add the cup of boiling water and mix with a wooden spoon until the dough has cooled off sufficiently to work with your hands. Knead until well combined and smooth. Cut the dough in 16 pieces and put these in a bowl covered with a damp towel. Roll out each piece of the rice dough as thinly as possible between two parchment papers. No worries if they are not perfectly round. Place the rolled circles in a bowl covered with a damp towel so the dough will not dry out, place parchment paper between the rolled circles to prevent them sticking to each other.
Fill each circle of dough with a bit of sauerkraut filling and twist the edges so it sticks together. Steam the dumplings for about 15 minutes. Decorate with some black sesame seeds and serve warm.
Other fillings that could also be delicious:
- Chinese cabbage, ginger
- Spicy lentils
- Poppy seed paste with honey