Chiu Chow Dumplings
|Wheat starch||1 1⁄3 Cup (21.33 tbs)|
|Boiling water||2⁄3 Cup (10.67 tbs)|
|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|
|Soy sauce||2 Tablespoon|
|Prepared chinese mustard||1 Teaspoon|
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.