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Ingredientes
- 1 1/3 c. wheat starch
- 1 Tbsp. cornstarch
- 2/3 c. boiling water
- 1 tsp lard
- 2 Tbsp. dry shrimp soaked 30 min, and coarsely minced
- 1/2 lb lean pork coarsely minced, or possibly grnd
- 1/4 c. coarsely-minced walnuts (or possibly unsalted peanuts)
- 1 Tbsp. minced cilantro (Chinese parsley)
- 1 tsp chopped ginger
- 2 Tbsp. chicken broth or possibly water
- 1 Tbsp. soy sauce
- 1 Tbsp. dry sherry or possibly Chinese rice wine
- 2 tsp sesame oil
- 1 pch freshly-grnd white pepper
- 2 tsp cornstarch Soy sauce Prepared Chinese mustard
Direcciones
- Combine the wheat starch and cornstarch in a bowl. Add in the boiling water, stirring with chopsticks or possibly a fork till dough is proportionately moistened. Cover and let rest for 20 min. Combine the filling ingredients in a bowl. Cover and chill till ready to use.
- On a lightly oiled surface, knead the dough till smooth. Work in the lard, 1/4 tsp. at a time, kneading after each addition till dough glistens and feels satiny. Divide the dough in half. Roll each half into a 15-inch long cylinder. Cut each cylinder crosswise into 1-inch pcs; shape each piece into a ball. Cover with a damp cloth to prevent drying.
- Flatten a ball of dough and roll with a rolling pin into a 3-inch circle. Spoon 1 heaping tsp. of filling in the center of the circle. Lightly moisten the edges with water and fold the circle in half. Starting at one end, seal the curved edges together with 4 to 6 pleats, pinching the edges to seal securely. Cover the filled dumplings with a damp cloth while shaping the rest.
- Line the bottoms of two bamboo steamers with small damp cloths. Arrange half the dumplings in each without crowding. Bring 2 inches of water to a boil in a wok. Stack the steamers, cover, and steam over boiling water till the dumplings are translucent/soft, 10 to 12 min. Serve with soy sauce and mustard.
- This recipe yields about 30 dumplings.
- Tip: Wheat starch, the starchy part of flour separated from the gluten, is a pure white pwdr with the look and feel of cornstarch. It is sold in Chinese groceries.
- Comments: These delicious dumplings with their transparent skins come from Chiu Chow cuisine, named after a region around Shantou in Southeastern China. Chiu Chow dishes and restaurants are common in Hong Kong and most of the cities of Southeast Asia, where people from this region have settled as emigrants and traders for centuries.
- Yield: 30 dumplings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 691g | |
| Calories 1446 | |
| Calories from Fat 227 | 16% |
| Total Fat 25.3g | 32% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 1188mg | 50% |
| Potassium 896mg | 26% |
| Total Carbs 251.29g | 67% |
| Dietary Fiber 0.6g | 2% |
| Sugars 144.56g | 96% |
| Protein 45.97g | 74% |
