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.
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Vegan Teochew (Chiu Chow) Crystal Dumplings - 潮州粉果
You may have seen these vegan Teochew Crystal Dumpling 潮州粉果 (Cháo zhōu fěn guǒ) or Teochew Hoon Kuih at dim sum places. They are normally served in a bamboo steamer and have translucent dumpling skin. Today, you can make them at home with the recipe below. Enjoy! :-)
Full recipe instruction:
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Ingredients
Filling
- 3 oz [90g] firm tofu cubed
- 3 oz King Oyster mushrooms finely diced
- 3 tablespoons [40g] carrot finely chopped
- 1 stalk celery finely chopped
- 2 tablespoons water chestnut finely chopped
- 2 tablespoons preserved salted radish finely chopped
- cooking oil
- cornstarch slurry*
- 200 g Chinese chives finely chopped
- ½ cup toasted peanuts
Seasoning
- 1 tablespoon vegan oyster sauce
- 1 tablespoon soy sauce
-1 tablespoon sesame oil
-1 tablespoon ShaoXing wine optional
- dash of white pepper
Dumpling Wrapper
- 120 g wheat starch
- 70 g tapioca starch
- 30 g [2 tablespoons] sweet potato powder
- ¼ teaspoon salt
- 250 ml hot boiling water
- ½ teaspoon of neutral oil
Other Ingredients
- Shallot oil
- Hoisin sauce
- Chili sauce
The trick to boiling dumplings
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Crystal steamed dumplings|purple cabbage peach blossom dumplings|flourless|easy to learn|really delicious水晶蒸餃 紫甘藍桃花蒸餃 無麵粉 簡單易學 真的很好吃 中國美食
Welcome to come here to accompany lily, love you!????
欢迎大家来到这里陪伴lily,感恩有你!????
How to make crystal clear dumplings | Chef Travel Freak| Easy way| Potato Starch |
How to Make Dumpling Dough | Wrappers for steam Dumplings #kitchenfood
Easy to make homemade dumpling dough recipe. Better than store bought ones. This simple recipe only uses 3 basic ingredients that you definitely have in your kitchen
potato starch _125gm
wheat starch _125gm
normal water _200gm
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HAWAIʻI in the Kitchen: Steamed Shrimp and Chives Dumplings
Gong Hei Fat Choy! Watch Xue Chong Ruan of the award-winning Tim Ho Wan (@timhowanwaikiki) at the Royal Hawaiian Center (@royalhwnctr) make traditional steamed shrimp and chives dumplings—perfect for Lunar New Year. (Note: The video has subtitles.) ???? Visit hawaiimagazine.com for the complete recipe! #havealohawilltravel #hawaiiinthekitchen