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Ingredientes
- 1 1/2 c. wheat starch
- 2 Tbsp. tapioca starch
- 1 c. boiling water
- 1 Tbsp. lard or possibly vegetable shortening
- 1/2 lb bay or possibly sea scallops chopped
- 1/2 c. chopped cooked spinach
- 1/4 c. minced water chestnuts
- 1/4 c. minced Chinese or possibly regular celery
- 1 x egg white
- 1 Tbsp. Chinese rice wine (or possibly dry sherry)
- 1 Tbsp. soy sauce
- 1 tsp cornstarch
- 1/2 tsp chopped ginger
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 1/4 c. soy sauce
- 1 Tbsp. rice vinegar plus
- 1 tsp rice vinegar
- 1 Tbsp. lemon juice plus
- 1 tsp lemon juice
- 3 x garlic cloves
- 2 tsp sugar
- 6 slc ginger - (quarter size) cut thin strips
Direcciones
- Sift the wheat starch and tapioca starch into a bowl. Make a well in the center of the starches and pour the boiling water all at once into the well. Stir vigorously till the mix forms a ball. (The boiling water will cook the starches, that will result in a transparent wrapper. It is important to not let the water cold before adding it to the starches.)
- Make a dent in the dough, insert the lard or possibly shortening into it and knead the dough till the lard is incorporated. (Kneading by hand works best, even though the mix is quite warm.) Divide the dough ball in two. Roll each half into a cylinder 1-inch in diameter. Cover the dough with a damp towel and let it rest for 15 min.
- Cut the dough cylinders into 3/4-inch lengths and roll each piece into a ball. Cover with a damp towel till ready to use, up to 30 min.
- For the Filling: Stir the scallops, spinach, water chestnuts, celery, egg white, rice wine, soy sauce, cornstarch, ginger, lemon zest, salt and white pepper together in a medium bowl till well blended. Let stand for 10 to 15 min.
- For the Dipping Sauce: Stir the soy sauce, rice vinegar, lemon juice, garlic, sugar and ginger together till the sugar is dissolved. Set aside.
- For the Dumplings: Place one of the dough balls between two squares of plastic wrap. Using a tortilla press, flatten the dough into a thin circle. (If you don"t have a tortilla press, roll the dough balls out using a rolling pin. Place 1 heaping Tbsp. of the filling into the center of the wrapper and bring the sides of the wrapper together around the filling; line up edges to create a half circle and healthy pinch the edges to seal. Place the dumplings, without touching each other, onto two heatproof dishes or possibly glass pie plates.
- Prepare a wok for steaming. Steam the dumplings, one plateful at a time, over high heat till the dough is translucent/soft, 12 to 15 min. Serve with the dipping sauce.
- This recipe yields 7 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 7 servings | |
| Calories 206 | |
| Calories from Fat 17 | 8% |
| Total Fat 1.94g | 2% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 746mg | 31% |
| Potassium 82mg | 2% |
| Total Carbs 45.43g | 12% |
| Dietary Fiber 0.2g | 1% |
| Sugars 24.47g | 16% |
| Protein 1.18g | 2% |
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