Fried Sticky Rice Dumplings

• 5 3/4 ounces (generous 1 1/4 cups) glutinous (sweet) rice flour (any Thai brand such as Erawan)
• 2 1/4 ounces (1/2 cup) wheat starch
• 1/4 cup lightly packed light brown sugar
• 1/4 teaspoon salt
• 2 tablespoons lard or solid vegetable shortening, cut into 4 chunks
• 2/3 cup just-boiled water (see Note, page 23)
• 1 cup Char Siu Pork and Mushroom Filling (page 166) or Vegetable and Shrimp Filling (page 167)
• Canola oil, for deep-frying
• Light (regular) soy sauce (optional)
• Chile Garlic Sauce, homemade (page 216) or store-bought (optional)

1. To prepare the dough, combine the rice flour, wheat starch, brown sugar, and salt in a bowl.
2. Make a well in the center and add the lard.
3. Pour the water into the well; the lard will begin to melt.
4. Stir to dampen and combine all the ingredients.
5. After a crumbly mixture forms, switch to stirring and pressing to gather all the bits into a rough dough.
6. Knead the mixture into a ball while it is still in the bowl, then transfer to a work surface.
7. Knead for about 1 minute to form a smooth dough.
8. Cover with plastic wrap and set aside for 5 minutes to cool.
9. Work with half of the dough and keep the other half covered.
10. Roll the dough into a 10-inch log.
11. Cut it into 10 equal-size pieces and then roll each piece into a ball.
12. Line a plate or baking sheet with parchment paper.
13. To assemble a dumpling, take a ball of dough, make an indentation in the center with your thumb, and then work the dough with your fingers to form a shallow, 2 3/4-inch-wide bowl.
14. Fill the cavity with 2 rounded teaspoons of filling, pressing down gently.
15. It will seem very full.
16. Press and pinch the edges closed to form a football (see page 164 for guidance).
17. Set the finished dumpling on the prepared plate.
18. Repeat with the remaining dough balls before working on the other half of the dough.
19. Loosely cover the finished dumplings with plastic wrap to prevent drying.
20. Put a paper towellined platter next to the stove.
21. Pour oil to a depth of 1 1/4 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 350F on a deep-fry thermometer.
22. (If you dont have a thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately and encircle the chopstick, the oil is ready.)
23. Divide the dumplings into 3 or 4 batches.
24. Gently drop one batch of dumplings into the oil.
25. They will bubble in the oil for a few minutes before rising to the top.
26. If any stick together, nudge them apart.
27. Fry, turning them frequently to ensure even cooking, for 5 to 6 minutes, until puffy, golden brown, and crisp.
28. Using a skimmer, scoop up the dumplings from the oil and set them on the paper towels to drain.
29. Adjust the heat before frying more.
30. Let the dumplings cool for a few minutes before serving.
31. Serve them whole or use scissors or a knife to cut each in half.
32. Enjoy with a dip in soy sauce and chile garlic sauce.

rice flour, starch, lightly packed light brown sugar, salt, lard, water, siu, canola oil, soy sauce, garlic sauce

Taken from www.epicurious.com/recipes/food/views/fried-sticky-rice-dumplings-379796 (may not work)