Homemade rice dough (flatbreads & dumplings)

Preparation

1. 1

   Put the rice flour and salt in a saucepan, then gradually whisk in 25 cl of cold water to avoid lumps.

2. 2

   Heat gently, stirring constantly: the rice starch gelatinises and the mixture thickens into a translucent, elastic dough.

3. 3

   Remove from the heat as soon as the dough pulls away from the sides and forms a single mass — overcooked, it turns brittle as it cools.

4. 4

   Let it cool for a few minutes, lightly oil your hands, then shape the dough into thin flatbreads or small dumpling balls.

5. 5

   Fry the flatbreads in a hot, lightly oiled pan for a few minutes on each side, or poach the dumplings in simmering water until they float to the surface.