Receta Teochew Dumplings (潮州粉果)
Would I make Teochew dumplings (aka Chiuchow dumplings) at home? When living in Hong Kong, I wouldn’t give it a thought. Chinese restaurants are everywhere. I could enjoy any dim sim at any time anywhere. But if I make my own dumplings, I can choose any ingredients I like. The taste is tailor-made and surely suits my personal preference. I don’t use lard, so it’s much healthier. You can make as many as you like, then keep them in freezer for up to 3 months. When you crave for some, just steam them in a wok. They are served as a perfect Chinese breakfast or afternoon tea. What a bliss having dim sum enjoyed at home.
By Christine's Recipes Prep time: 20 mins
Cook time: 50 mins
Yield: 40
Ingredient of filling:
- 150 gm pork mince
- 10 gm dried shrimps, soaked and finely chopped
- 15 gm shiitake mushrooms, soaked and finely chopped
- 15 gm sweetened preserved radish, soaked in salted water and finely chopped
- 125 gm yam bean, peeled and diced
- 75 gm chives, finely chopped
- 1/2 cup chopped coriander, finely chopped
- 30 gm roast peanuts, reserve for wrapping in the last minute
- Marinade:
- ½ tsp light soy sauce
- ½ tsp sugar
- ¼ tsp corn flour / corn starch
- ¼ tsp chicken bouillon powder
- ⅛ tsp salt
- 2 tsp water
- pepper, to taste
- sesame oil, to taste
- Seasonings:
- ¼ tsp salt
- ½ tsp sugar
- 1 tsp oyster sauce
- pepper, to taste
- 80 ml water
- Thickening:
- 2 tsp corn flour / corn starch
- 1 Tbsp water
- Ingredients of wrappers:
- 160 gm wheat starch
- 50 gm potato starch
- ⅛ tsp salt
- ½ tsp sugar
- 500 ml boiling water
- 200 gm tapioca flour
- 2 tsp oil
To prepare the fillings:
Mix the pork with marinade. Set aside for about 30 minutes. Heat oil in a wok over medium-high heat. Stir fry the pork until cooked. Set aside.
Add some oil in the wok. Saute the dried shrimps, shiitake mushrooms and preserved radish. Add yam bean. Stir to combine. Toss back the pork mince. Pour in the seasonings. Cook for 3 minutes with cover. Stir in chives and coriander. Add thickening. Set aside. (Remark: Mix in the peanuts in the last minute in order to keep the crunchiness.)
To prepare the wrappers:
Sieve the wheat starch, potato starch, salt and sugar into a large mixing bowl. Pour in the boiling water. Quickly stir the mixture with a pair of chopsticks into a paste. The paste is quite sticky at this stage.
Turn the paste into tapioca flour on a clean surface. Knead into a smooth, non-sticky dough. Continue to knead in the oil bit by bit. Roll it into a round shape.
Method:
Roll out the dough into a long tube. Cut into equal portion, each 20 grams. Roll each portion into a small ball and flatten with your palm. With a rolling pin, roll into a 8cm/3inch-diameter disc. Scope a heaped teaspoon of filling. (Remember to add the peanuts.) Fold the wrapper in half and seal the edges.（Note: Cover the rest of the dough portions with a cloth while wrapping.）Repeat this step to finish wrapping the filling.
Line a baking paper in a steamer. Steam dumplings over high heat for about 8 to 10 minutes. Serve immediately with soy sauce and chilli sauce.
Notes：
You can make the filling beforehand and chill in refrigerator. When you're needed, place at room temperature for 15 minutes before wrapping. Then mix in the peanuts.
It’s important to wrap the filling tightly. If the edges of wrappers contact some oil, it’s hard to crimp together. Don’t panic. Simply damp with some water.
Yam bean is strongly recommended as it lends a sweet, crunchy touch.
Each dumpling should be 1½-inch apart while steaming. Otherwise they stick together when hot.