INGREDIENTS (makes about 100 pieces)
For the pumpkin pastry 600g glutinous rice flour
450ml pumpkin juice
250g non-glutinous wheat flour
For the chocolate filling 125g 75% Cocoa Divine chocolate
50g egg yolk
820ml condensed milk
METHOD Whisk the wheat starch, sugar and juice together. Mix the glutinous rice flour with about 300ml of hot water to form a dough and combine with the above mixture. Melt the lard and beat into the warm mixture to form a workable pastry.
Melt the chocolate, and mix in the rest of the ingredients to form a stiff mixture. Spread out on a flat tray, approximately 1cm thick. Leave in the fridge to set.
To make the dumplings, take approximately 20g of pumpkin pastry and roll out to shape. Fill with 10g of chocolate filling. Form to shape into a round ball. Score the outside, and decorate as desired. Deep-fry in clean vegetable oil. Pat dry before serving.
Sai Feng Zeng, dim sum head chef, Grand Imperial London