This is a fusion recipe which is inspired from various recipes, we have a number of traditional Indian recipes which uses the rice flour for making dumplings. But these dumplings are mostly sweet prepared during the festivals, or the harvesting season filled with sweetened coconut fillings. One of the rice dumplings with sweet fillings which
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sui mai ,traditionally called shāomài is a flower shaped dumpling with an open top.I had these in Hongkong and the filling consisted of ground pork .The casing is thin and soft like wantons. They are popular in Chinese as well as in Japanese cuisine.I steamed these dumplings in a bamboo steamer purchased from Hongkong itself.Instead of
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