How To make Steamed Translucent Dumplings
6 Dried Chinese black
Mushrooms 6 oz Shrimp, shelled & deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
Chestnuts, preferably fresh 2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
Sherry 1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
Coriander leaves 1 Oil
Wheat Starch Wrappers (see recipe) Light soy sauce, for Dipping Chinese mustard, for Dipping can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters.
How To make Steamed Translucent Dumplings's Videos
Steamed Transparent or Crystal Momo | Dumplings Corn starch | Potato starch
Crystal dumplings or momo got their name from the beautiful translucent look of the dumpling wrappers. It's the addition of potato starch and corn starch that makes the translucent look of crystal dumplings possible. Plus, potato and corn starch also gives the dumpling wrappers delightfully chewy and delicate in flavor.
DIM SUM - Shrimp Dumplings Recipe (Cantonese Har Gow)
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Har Gow is one of the most iconic dim sum dishes in Guangzhou tea house restaurants. Cantonese people love to eat it for breakfast or brunch. We have a saying called “一盅两件” which means - 1 pot of tea and 2 dim sum dishes. Har Gow is a dish that everybody orders every time. In this post, I will show you how to make the Authentic Har Gow in including the transparent Har gow skin.
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**INGREDIENTS FOR THE SKIN (enough to make 30 shrimp dumplings)**
- 6 ounces (174 grams) of wheat starch (澄粉) [Amazon Link:
- 1.5 ounce (43 grams) of cornstarch
- 1/4 tsp of salt
- 1 tsp of vegetable oil
- 6.5 ounces (184 grams) of hot water
**INGREDIENTS FOR THE FILLING**
- 10 ounces (283 grams) of peeled shrimp
- 8 ounces (226 grams) of ground pork
- 1/2 cup of minced baby bamboo shoot (笋丁) [Native Forest Bamboo Shoots:
- 1/2 cup of minced carrot
- 1 egg
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 1/2 tsp of salt
- 2 tsp of sesame oil
- 1 tsp of sugar
- 1 tbsp of soy sauce
- 1/4 cup of water
**STEP BY STEP**
- First, let’s make the filling. 10 ounces of peeled shrimp - use half of it first. Press it down to make it into sort of paste. Then roughly mince it. You can use a food processor to grind it. But in this way, the texture of the filling will come out better.
- Put the shrimp paste in a mixing bowl. Add 8 ounce of ground pork. Crack in 1 egg. The egg will help to keep the filling moist. Next is the seasoning - 1 tsp of grated ginger, 1 tsp of grated garlic, 2 tsp of sesame oil, 1 tsp of sugar, 1 tbsp of soy sauce, 1/4 cup of water, 1/2 tsp of salt.
- I am using a stander mixer to help me mix the filling. Let it run for about 5 minutes at medium-high speed. This is very helpful. As the machine spins, the meat starts pulling away from the side of the bowl. That means the protein in the meat are being developed which will make your filling turn out with a better texture. Personally, I think this is an important step to create a juicy filling. If you don’t have a stander mixer, you can also do this by your hand. You just mix your filling within 1 direction for 8-10 minutes until you get a sticky gooey consistency.
- Continue adding the rest of the ingredients - 1/2 cup of minced baby bamboo shoot, 1/2 cup of minced carrot, and the other half of the shrimp. Mix everything until well combined. Set it in the fridge.
- Make the wrapper. You need 6 ounces of wheat starch, not wheat flour. They have a totally different texture. Wheat starch is the key to make the beautiful transparent wrapper. Continue adding 1.5 ounces of cornstarch and 1/4 tsp of salt.
- Give that a mix then slowly add in 6.5 ounces of hot water in batches; as hot as possible. At the same time, use chopsticks to stir it. Try to mix it evenly. Then cover it with a plastic film immediately. Let it sit for 5 minutes.
- 5 minutes later, you can start kneading it. It will take about few minutes to make it into a smooth dough. Add 1 tsp of vegetable oil and keep kneading it until the oil is evenly mixed.
- Cut it into 4 pieces; cover the rest with plastic film while you are work 1 piece of dough first.
- Shape one piece into a long even strip. Divide it into small doughs. Make it into a ball shape and flatten it. Roll it into a thin wrapper. The size is about 6 cm across.
- By the way, it is a lot of work to make these transparent dumpling skins. It is totally ok to use regular dumpling skin. But it will look different and taste little different. Just be aware of that
- Put in about 1 tbsp of filling; make sure there is at least 1 pieces of shrimp in it. Fold the wrapper in half. Pinch the middle to stick together. Start from 1 side to make pleats. Then do the other side. It is pretty easy. Once you are done, put it on top of a piece of carrot to prevent sticky.
- Now that the dumplings are freshly made, put the steamer above boiling water. Steam it on high heat for 5 minutes. And you are done.
How to make Crystal Dumplings with Rice Paper! ???? (vegan, gluten-free)
You can get the full recipe for the filling here ◡̈
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#dumplings #crystaldumplings #ricepaper
Make Flower Crystal Dumplings From Scratch | Kimchi Dumplings 花朵水晶蒸饺 天然色粉
These colorful steamed dumpling are made with natural food powder. Filling is homemade kimchi with minced pork, yummy！！！
用天然色粉做了这个双色的彩色水晶蒸饺。内馅是自己腌的泡菜，加了猪肉绞混合而成。新年期间饮食稍微失控，换个口味吃泡菜蒸饺觉得挺不错的。
Ingredients：
1）Wheat Starch – 75g
2）Potato Starch – 25g
3）Salt – 1/4 tsp
4）Boiling Water – 110g
5）Cooking Oil – 1 tsp
6）Natural Food Color Powder
Filling：
1）Minced Pork – 90g
2）Kimchi – 30g, chopped
3）Egg White – 1/3
Seasoning: salt, chicken bouillon powder, sesame oil and white pepper powder.
More Recipes 更多食谱：
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Wheat Starch 澄面粉：
Potato Starch：
Natural Food Color Powder 天然色粉：
材料：
1）澄面粉 – 75g
2）马铃薯淀粉 – 25g
3）盐 – 1/4 tsp
4）滚水 – 110g
5）食用油 – 1 tsp
6）天然色素
馅料：
1）猪肉馅 – 90g
2）泡菜 – 30g，切碎
3）蛋清 – 1/3个
调味料：盐，鸡精粉，麻油和白胡椒粉
#crystaldumplings #dumplings #水晶蒸饺 #蒸饺
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