Snow skin dumplings


Snow skin dumplings – bing pi gao
This recipe uses a walnut-shaped mould and coffee-flavoured milk for a rich smooth taste. Choose a fl avoured milk of your choice and mould each dumpling into any desired shape to create your own version of this delightful treat.


Makes about 16 dumplings
– Rice flour 75 g (22/3 oz)
– Glutinous rice flour 45 g (11/2 oz)
– Wheat starch 30 g (1 oz)
– Full cream milk of desired flavour 275 ml (91/3 fl oz)
– Sugar 75 g (22/3 oz)
– Butter 30 g (1 oz)

– Lotus, red bean or green tea paste 200 g (7 oz)


Step 1: 
Mix all ingredients, except the fi lling, in a mixing bowl. Stir to mix well. Cover and cook for 10 minutes over high heat, stirring every 2–3 minutes, until the dough is no longer watery.

Step 2: 
Knead dough until smooth.

Step 3: 
Roll dough into a long cylinder about 2 cm (14/5 in) in diameter. Cut out smaller pieces, each of about 2 cm (14/5 in in) long.

Step 4: 
Lightly fl atten each piece into a 0.5 cm (1/4 in) thick round disc.

Step 5: 
Scoop a small dollop of fi lling onto the centre of each dough round. Seal the fi lling and mould into desired shape. Repeat until all ingredients are used up.

Step 6: 
Garnish as desired and serve immediately.

Food: Snow skin dumplings

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