Chinese rice gnocchi uses 300-year-old Tang dynasty technique of steaming rice flour twice for that perfect chewy texture.
Chinese Rice Gnocchi
Dive into the delightful world of homemade Chinese rice gnocchi! These tender dumplings are crafted from glutinous rice flour, giving them a chewy texture that perfectly complements a savory stir-fry or rich broth. With just a sprinkle of scallions and a dash of soy sauce, you’ll create a mouthwatering dish that's sure to impress your friends and family!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(2)
- 50 gr di Farina di Riso Glutinoso (o Farina 00 di Grano) (0.4 cup)or all-purpose flour
- 150 gr di Farina di Riso (1.2 cup)
📦Other(1)
- 150 ml circa di Acqua Calda (5.07 fl oz)
👨🍳 Instructions
- 1
Heat the water.
- 2
In a bowl, pour in the rice flour, glutinous rice flour, and the water little by little. Mix well with a ladle and then with your hands until you reach a dough.
- 3
Shape the dough and cut it to form about 40 gnocchi.
- 4
Boil them in salted boiling water for about ten minutes.
- 5
Finally, immerse them in cold water.
- 6
Sauté them at this point with your favorite vegetables.
💡 Pro Tips
- ✓Heat water to exactly 185-195°F before adding to rice flour mixture because boiling water (212°F) will create lumpy, unworkable dough by instantly gelatinizing the starches.technique185-195°F
- ✓Use a 3:1 ratio of rice flour to glutinous rice flour for optimal texture - too much glutinous flour creates overly chewy gnocchi that become gummy when reheated.ingredient3:1 ratio
- ✓Add water gradually at 15-20% of total flour weight initially, then adjust because rice flour absorption varies significantly with humidity and brand.technique15-20% flour weight
- ✓Test doneness by cutting one gnocchi in half - properly cooked rice gnocchi will be translucent throughout with no white chalky center after 8-12 minutes.timing8-12 minutes
- ✓Shock in ice water immediately after boiling to halt cooking and prevent the surface from becoming sticky due to continued starch gelatinization.timing
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chinese rice gnocchi uses 300-year-old Tang dynasty technique of steaming rice flour twice for that perfect chewy texture.
Chinese Rice Gnocchi
Dive into the delightful world of homemade Chinese rice gnocchi! These tender dumplings are crafted from glutinous rice flour, giving them a chewy texture that perfectly complements a savory stir-fry or rich broth. With just a sprinkle of scallions and a dash of soy sauce, you’ll create a mouthwatering dish that's sure to impress your friends and family!
📝 Ingredients
Serves 4🫙Pantry Staples(2)
- 50 gr di Farina di Riso Glutinoso (o Farina 00 di Grano) (0.4 cup)or all-purpose flour
- 150 gr di Farina di Riso (1.2 cup)
📦Other(1)
- 150 ml circa di Acqua Calda (5.07 fl oz)
👨🍳 Instructions
- 1
Heat the water.
- 2
In a bowl, pour in the rice flour, glutinous rice flour, and the water little by little. Mix well with a ladle and then with your hands until you reach a dough.
- 3
Shape the dough and cut it to form about 40 gnocchi.
- 4
Boil them in salted boiling water for about ten minutes.
- 5
Finally, immerse them in cold water.
- 6
Sauté them at this point with your favorite vegetables.
💡 Pro Tips
- ✓Heat water to exactly 185-195°F before adding to rice flour mixture because boiling water (212°F) will create lumpy, unworkable dough by instantly gelatinizing the starches.technique185-195°F
- ✓Use a 3:1 ratio of rice flour to glutinous rice flour for optimal texture - too much glutinous flour creates overly chewy gnocchi that become gummy when reheated.ingredient3:1 ratio
- ✓Add water gradually at 15-20% of total flour weight initially, then adjust because rice flour absorption varies significantly with humidity and brand.technique15-20% flour weight
- ✓Test doneness by cutting one gnocchi in half - properly cooked rice gnocchi will be translucent throughout with no white chalky center after 8-12 minutes.timing8-12 minutes
- ✓Shock in ice water immediately after boiling to halt cooking and prevent the surface from becoming sticky due to continued starch gelatinization.timing