FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 2 >  Mung Bean Dumplings In Ginger Sauce

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

MUNG BEAN DUMPLINGS IN GINGER SAUCE

 

Secrets of the Red Lantern (Vietnamese)
by Pauline Nguyen and Luke Nguyen
Serves 6

Sweet Mung Bean Dumplings in Ginger Sauce
(Chè Trôi Nuóc)
 

Ingredients

• 3-inch piece of ginger, sliced into slivers
• 3¼ cups sugar
• 1 cup glutinous rice flour
• 2 pinches of salt
• 3/4 cup warm water
• 1/4 cup split yellow mung beans, soaked in water overnight, until doubled in size
• 2 tablespoons oil
• 3 scullions, white part only
• 1 tablespoon coconut cream
• 1/2 cup coconut cream mixed with 1 tablespoon superfine sugar and 1/4 teaspoon salt
• 1 tablespoon toasted sesame seeds
 

Directions

To make the ginger sauce, put 4 cups of water, ginger, and sugar in a saucepan over high heat. Stir to dissolve the sugar while bringing to a boil, then decrease the heat to a slow simmer and cook for 30 minutes. Strain the ginger from the sauce and reserve for later use, then allow the sauce to cool.

To make the dumpling dough, sieve the rice flour and a pinch of salt into a bowl, then stir in the warm water until combined. Turn out onto a lightly floured work surface and gently knead the dough into a ball, then cover with a damp cloth. Allow to rest for 10 minutes, then use your hands to roll it out into a long sausage, about 3/4 inch in diameter.

To make the mung bean filling, steam the mung beans until soft and set aside. Pour the oil in a saucepan over medium heat and cook the scallions until fragrant. Stir in the mung beans, then add a pinch of salt and the tablespoon of coconut cream and stir to combine. Put the contents of the saucepan in a mortar, add some of the reserved ginger slivers, and work it all into a smooth paste.

To assemble the dumplings, cut the dough into 3/4-inch-long sections, make an indentation in the center with your thumb, then spoon 1/2 teaspoon of the mung bean mixture into the hollow. Draw up all the sides to cover the mung bean, pinch together, then gently roll into a ball in the palm of your hand. Repeat until you have filled all of the dough. Cook the dumplings in boiling water. When they float to the surface, remove and plunge into ice water to cool, then set aside.

To serve, divide the dumplings among the bowls, bring the ginger sauce to a boil, and pour over the dumplings. Drizzle with the sweetened coconut cream and garnish with the roasted sesame seeds. The dumplings can be made in advance and are best kept refrigerated in the ginger syrup.
 

 

RELATED RECIPES

  Vegetable Appetizers pg 2   |   Garbanzo Tabbouleh   |   Glazed Edamame Beans   |   Green Beans with Basil Dip   |   Grape Leaves, Lemony Stuffed   |   Grape Leaves, Stuffed   |   Grape Leaves, Stuffed (Dolmathes)   |   Grape Leaves, Stuffed (Yaprak)   |   Grilled Roasted Garlic   |   Italian Rice Fritters   |   Jalapenos, Baked Jalapeno Poppers   |   Jalapenos, Grilled Pepper Poppers   |   Jalapeno Poppers (Gluten Free)   |   Lentils & Rice   |   Matbucha   |   Mung Bean Dumplings In Ginger Sauce   |   MUSHROOM APPETIZERS >>>   |   Okra, Stuffed with Coriander   |   Okra Fritters   |   ONION APPETIZERS >>>   |   Pig Skins   |   Plantain, Roasted with Garlic Sauce   |   Poblano Chiles, 3 Cheese Stuffed   |   Potatoes, Baked Pomme Frites   |   Potato & Carmelized Onion Tarts   |   Potato, Cheddar Skins & Garlic Dip   |   Potato and Cheese Roll   |   Potato Latkes   |   Potato, Mini Latkes w/Pear Chutney   |   Potato, Mushroom & Dried Plum Torta   |   Potato Pancakes, Bacon & Chive   |   Potato Pancakes, Korean   |   Potato Party Pancakes   |   Potato Planks, Grilled  |   Potato Skewers, Rosemary   |   Potato Skins w/Sun Dried Tomatoes   |   Potato, Spiced Potato Dumplings   |   Potato Walnut Cakes   |   Pumpkin, Cored Pumpkin   |   Pumpkin Fritters, South African   |   Pumpkin Ravioli  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages