Traditional Teochew Peach Shaped Dumpling (Glutinous Rice Png Kuih) 传统潮州红桃粿 (饭粿)

Have ready all ingredients to make the filling for the dumplings.
First, soak glutinous rice in water for at least 4 hours. Then rinse, drain off excess water and place the glutinous rice onto a large steaming tray. Add just enough water to cover the glutinous rice. And we are ready to steam the rice.
Prepare steamer by boiling water in a steamer. Steam the glutinous rice over high heat for 30 minutes. Test to ensure its cooked and remove when done and allow rice to cool down.
While waiting for the glutinous rice to cook, rinse and soak the dried shrimps and dried mushrooms in water until soft. Dice the mushrooms and mince the dried shrimps.
Mince garlic, shallots and clean coriander leaves. Set aside and we are ready to fry the filling.
In a wok, add 3 tbsp cooking oil over medium low fire. Add in roughly chopped dried shrimp and fry till golden brown and popping. Then add in chopped garlic and shallots. Stir fry till slightly brown and aromatic. Then add chopped mushrooms Continue to fry to mix well. Then add in cubed meat. Fry till meat turns white and cooked.
When the whole mixture is aromatic, add in seasoning. Stir to mix well. Remove from stove.
Add the fried filling into the cooked glutinous rice. Give it a good toss to make sure everything is well combined. Lastly stir in the chopped coriander leaves, making sure its uniformly mixed and the glutinous rice filling is ready. Set aside. Set the filling aside and prepare the dough skin.

Have ready all ingredients needed to make the skin.
For added fragrant, prepare shallot oil. First slice thinly some shallots, fry in hot oil till golden brown in colour. Drain and set aside the fragrant oil.
To make the dough skin, we need very hot boiling water. So first, boil water in a pan. Then pour 600ml boiling water into a measuring cup. Add a drop or two of red colouring into the hot water. Stir to mix well.
In a large mixing bowl, sieve in the rice flour, glutinous rice flour and tapioca flour. Give it a quick mix to combine. Then gradually add in the hot water, mixing with a wooden spatula at the same time. The half cooked dough will slowly come together. Cover with a lid and allow dough to rest for about 10 to 20 minutes.
When the dough is cool enough to handle, sprinkle flour and briefly knead the dough till it comes together. Flatten the dough, add the shallot oil and continue to knead with your hand until you get a smooth elastic dough. Roll the smooth dough into a log.

Divide the dough into about 30-50 grams each. Flatten the dough skin to 1/4cm thickness. then spoon about 2 tbsp of glutinous rice filling in the middle. Carefully wrap up and seal any openings. Roll into an oblong shape. Dust the mould with some tapioca starch. Shake out any excess. Place it in the mould and press gently to let it take the mould's shape. Knock on the edge to release the kueh out. Repeat till all the skin or filling is used up.
Line a piece of banana leave on a steaming tray. Brush with a bit of oil. Place the ready made peach shaped dumplings on the tray. Place into a steamer and steam over high heat for 10 minutes. When done, off the heat and brush the dumplings with a little shallot oil while they are still hot.
They can be served warmed or at room temperature.
You can also pan fry them to heat them up again. Pan fry with a bit of oil on the pan till golden brown and serve hot.

Enjoy!