Pigeon-Egg Dumplings

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Pigeon-Egg Dumplings are a soft Chinese dumpling made in the summer.

They are formed in the shape of an egg, and about the size of a pigeon egg. Each dumpling weighs about 1/2 oz (15g.)

To make them, you wrap rice paste around a filling of osmanthus and mint sweetened with sugar.

The paste is made from Sweet Rice Flour. You mix the flour with a small amount of boiling water to form a dough, and divide the dough into small pieces.

The filling is made by putting a small amount of water in a pot with the sugar, and simmering until it becomes a very thick syrup, then adding the osmanthus sauce and mint flavouring. You turn this out onto a board, shape it into a long strip and cut it into small squares.

You then form a depression in each dough piece, put a piece of filling in the depression, fold over the dough, seal it, and shape it.

Finally, you cook the dumplings in boiling water until they float; it is best to do a few at a time.

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