Boiled Sticky Rice Dumplings with Savory Filling

Prepare the Filling: Rehydrate dried wood ear mushrooms in hot water for 15 minutes, then drain and finely chop. Finely chop the shallots and roughly chop the shrimp. In a pan, heat a little cooking oil over medium heat, then sauté the chopped shallots until fragrant. Add the ground pork and cook until browned. Stir in the chopped shrimp, wood ear mushrooms, fish sauce, sugar, and black pepper. Cook for another 3-5 minutes until the shrimp is pink and the filling is well combined. Set aside to cool completely.

Prepare the Dough: In a large bowl, combine glutinous rice flour and a pinch of salt. Gradually pour in the hot water, mixing with a spoon until a shaggy dough forms. Add 1 tablespoon of cooking oil and knead by hand for 5-7 minutes until the dough is smooth, elastic, and no longer sticky. Cover the bowl with a damp cloth and let it rest for 10 minutes.

Shape the Dumplings: Take a small piece of dough (about 20-25g) and flatten it into a thin disc in the palm of your hand. Place a spoonful of the cooled savory filling in the center. Carefully bring the edges of the dough together to enclose the filling, pinching them firmly to seal. Shape the dumpling into a round or slightly conical form. Repeat with the remaining dough and filling.

Boil the Dumplings: Bring a large pot of salted water to a rolling boil. Gently drop the shaped dumplings into the boiling water, ensuring they don't stick together (you may need to cook them in batches). Cook for 8-10 minutes, or until the dumplings float to the surface and appear translucent.

Finish and Serve: Using a slotted spoon, transfer the boiled dumplings to a bowl of cold water for about 1 minute to prevent them from sticking to each other, then drain them well. Arrange the dumplings on a serving plate, drizzle with a little cooking oil (optional, to prevent sticking and add sheen), and garnish generously with fried shallots. Serve warm with a side of Vietnamese dipping sauce (nuoc cham) if desired.