These Chiu Chow-style steamed dumplings are very pupular at Chinese dim sum restaurants.
Ingredients for Filling:
40g Lean pork
4 Prawns
3 Dried radish
4 Jicama/water chestnut
3 Dried Shiitake Mushrooms, soaked until soft
30 Dried shrimps
2 Slices carrots
1 Stalk celery
16 Roasted peanuts
16 Ground roasted peanuts
16 Cilantro
little White pepper
1/4 cup chicken broth
Marinade for pork :
1 Tbsp Soy sauce
1 tsp Brown sugar
1 tsp Corn starch
1/4 tsp Oyster sauce
Seasing:
1 tsp Oyster sauce
½ cup Chicken broth
¾ Corn starch
Ingredients for wrapper (16 pieces):
150 g Wheat starch
50 g Tapioca/potato starch
250 ml Boiling water
1/3 tsp Salt
2 tsp Oil
Directions:
Dice all ingredients, set aside.
Add 2 tablespoons of oil to a pan and fry the dried shrimps, set aside.
Boil some water and cook the prawns (about 2 mins), cut each prawn into 3-4 pieces, set aside.
Add 1 tablespoon of oil and heat the pan/wok with a glove of garlic, pan fry jicama, mushrooms, carrots and celery, set aside.
Marinade the meat and pan fry until it is cooked, add all ingredients listed in 4. Add in ¼ cup of chicken broth and simmer for 3-5 mins with low fire. Stir in the seasoning mixture to thicken the filling. Set aside to cool down. Stir in ground roasted peanuts and mix well.
Add a pinch of salt into wheat starch. Boil 250ml of water and pour into the wheat starch, mix quickly. Add Tapioca starch a little by little while kneading the dough. Add a little oil and keep kneading.
Cut the dough into 16 pieces, cover with a cloth to keep warm while wrapping the dumplings. Take out one piece of dough at a time, use a rolling pin to roll the dough into a flat circle, or you can use a plate to press it down to form a circle (a tortilla press would have been ideal for this).
Scope a spoon full of filling and add some roasted peanuts, prawn and cilantro into the wrapper. Fold the wrapper in half and seal the edges.
Spray cooking oil on the steamer and steam dumplings for 7 minutes. When cooked, the skin will turn transparent like crystal.
Note: Tapioca starch gives it more elasticity. If you want a chewer skin, you can change the recipe to have equal amount of wheat starch and tapioca starch.
Ingredients for Filling:
40g Lean pork
4 Prawns
3 Dried radish
4 Jicama/water chestnut
3 Dried Shiitake Mushrooms, soaked until soft
30 Dried shrimps
2 Slices carrots
1 Stalk celery
16 Roasted peanuts
16 Ground roasted peanuts
16 Cilantro
little White pepper
1/4 cup chicken broth
Marinade for pork :
1 Tbsp Soy sauce
1 tsp Brown sugar
1 tsp Corn starch
1/4 tsp Oyster sauce
Seasing:
1 tsp Oyster sauce
½ cup Chicken broth
¾ Corn starch
Ingredients for wrapper (16 pieces):
150 g Wheat starch
50 g Tapioca/potato starch
250 ml Boiling water
1/3 tsp Salt
2 tsp Oil
Directions:
Dice all ingredients, set aside.
Add 2 tablespoons of oil to a pan and fry the dried shrimps, set aside.
Boil some water and cook the prawns (about 2 mins), cut each prawn into 3-4 pieces, set aside.
Add 1 tablespoon of oil and heat the pan/wok with a glove of garlic, pan fry jicama, mushrooms, carrots and celery, set aside.
Marinade the meat and pan fry until it is cooked, add all ingredients listed in 4. Add in ¼ cup of chicken broth and simmer for 3-5 mins with low fire. Stir in the seasoning mixture to thicken the filling. Set aside to cool down. Stir in ground roasted peanuts and mix well.
Add a pinch of salt into wheat starch. Boil 250ml of water and pour into the wheat starch, mix quickly. Add Tapioca starch a little by little while kneading the dough. Add a little oil and keep kneading.
Cut the dough into 16 pieces, cover with a cloth to keep warm while wrapping the dumplings. Take out one piece of dough at a time, use a rolling pin to roll the dough into a flat circle, or you can use a plate to press it down to form a circle (a tortilla press would have been ideal for this).
Scope a spoon full of filling and add some roasted peanuts, prawn and cilantro into the wrapper. Fold the wrapper in half and seal the edges.
Spray cooking oil on the steamer and steam dumplings for 7 minutes. When cooked, the skin will turn transparent like crystal.
Note: Tapioca starch gives it more elasticity. If you want a chewer skin, you can change the recipe to have equal amount of wheat starch and tapioca starch.
No comments:
Post a Comment