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Chiu Chow Dumplings

Magical.Palate's picture
Ingredients
For dough
  Wheat starch 1 1⁄3 Cup (21.33 tbs)
  Cornstarch 1 Tablespoon
  Boiling water 2⁄3 Cup (10.67 tbs)
  Lard 1 Teaspoon
  Dried shrimp 2 Tablespoon, soaked and coarsely chopped
  Lean pork 1⁄2 Pound, coarsely chopped or ground
  Coarsely chopped walnuts/Unsalted peanuts 1⁄4 Cup (4 tbs)
  Chopped cilantro 1 Tablespoon (Chinese parsley)
  Minced ginger 1 Teaspoon
  Chicken broth/Water 2 Tablespoon
  Soy sauce 1 Tablespoon
  Dry sherry/Chinese rice wine 1 Tablespoon
  Sesame oil 2 Teaspoon
  White pepper 1 Pinch
  Cornstarch 2 Teaspoon
  Soy sauce 2 Tablespoon
  Prepared chinese mustard 1 Teaspoon
Directions

1. Combine the wheat starch and cornstarch in a bowl. Add the boiling water, stirring with chopsticks or a fork until the dough is evenly moistened. Cover and let rest for 20 minutes. Combine the filling ingredients in a bowl. Cover and refrigerate until ready to use.
2. On a lightly oiled surface, knead the dough until smooth. Work in the lard, 1/4 teaspoon at a time, kneading after each addition until the 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 pieces; shape each piece into a ball. Cover with a damp cloth to prevent drying.
3. Flatten a ball of dough and roll with a rolling pin into a 3-inch circle. Spoon 1 heaping teaspoon 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.
4. 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 until the dumplings are translucent, 10 to 12 minutes.

Recipe Summary

Cuisine: 
Chinese
Method: 
Steamed
Ingredient: 
Pork

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