DOUGH:
1 cup - all-purpose flour 250 mL
1-1/2 tsp - baking powder 7 mL
1/3 cup - ground California walnuts 75 mL
2 tbsp - granulated sugar 30 mL
1/4 tsp - salt 1 mL
3-4 tbsp - water 45-60 mL
1 tbsp - canola oil 15 mL
WALNUT AND RED BEAN PASTE:
1 cup - California walnuts, chopped - 250 mL
3/4 cup - red bean paste* - 180 mL
8 - 2” x 2” (5 cm x 5 cm) squares of parchment paper
8 - California walnut halves
Direction:
1. In bowl whisk together flour, baking powder, ground walnuts, sugar and salt. Drizzle with water and oil and stir to form shaggy dough.
2. Place dough on a floured surface and knead until smooth, about 5 minutes. Divide into 8 pieces. Roll out each piece into a disc that is 1/2-inch (1 cm) thick.
3. Combine ground walnuts and red bean paste. Divide and shape into 8 balls.
4. Wrap dough around balls of paste, pinching bottoms to seal. Place on squares of parchment paper and top each with a walnut half. Arrange in a single layer in a steamer. Cover and cook over rapidly boiling water for approximately 20 minutes.
5. Serve immediately or store in airtight container. Can be frozen up to one month.
6. Makes 8 pieces.
* Chef’s Note: Red bean paste is a sweet, dark paste made from red beans and is typically imported from China. It can be found in the Asian section of some grocery stores or at any Asian specialty store.
recipe credit: http://www.walnutinfo.com/recipeInfo.aspx?id=149
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