What kind of dough is used in a Chinese Perogi?!
Answers:
You're talking about that dim sum dish - "ham sui gok" aka fried savory mochi dumplings.
http://3.bp.blogspot.com/_Eszdwg-ZTm4/Se…
The dough isn't "that" difficult to make. First, you boil some sugar water in a saucepan. Then you pour a small amount of hot sugar water on top of glutenous rice flour while you stir. You then knead the dough into a ball, take the dough out of the bowl and roll the dough into a long thick string. Cut the dough string into small chunks and roll the chunk into a small ball.
I do not have the exact measurements because I observed this at my Hong Kong ex-gf's uncle's restaurant. But, I don't think you need a recipe for sugar water. As long as it tasted right, you can't go wrong. As for the dough, well, add enough hot sugar water into the glutenous rice flour and stir constantly until it formed into a dough that is manageable by hand (the dough looked steaming hot though). This shouldn't be overly difficult. Just add a small amount of water at a time until flour turned into dough. The chef preparing the dough made it looked extremely simple. The total preparation time is a lot less than the time I used to figure out "which" Chinese pierogi you were talking about. LOL
