Yum! Another dumpling to add to your repertoire.  This dim sum uses store-bought siu mai skins.

Chef’s tip: You can use the potsticker skins (which is thicker) or just wonton skins (which is thinner) depending on your preference.  I find that placing the dumplings tightly together holds the shape better.

1 package of siu mai round wrappers, about 30 pieces
2 salted duck egg yolk (optional)

Filling:
4 oz raw shrimp, shelled and deveined, chopped (about 10 size 31/40 shrimp)
8 oz ground pork
1 cup / 5 oz canned water chestnut, chopped finely (about 10 water chestnut)
3 tablespoon scallions, white part, minced
1 tablespoon minced ginger (bottled)
3 tablespoon soy sauce
4 tablespoon Chinese rice wine or pale dry sherry
1 tablespoon sesame oil
2 tablespoon cornstarch
½ teaspoon sugar
¼ teaspoon salt
A twist of black pepper

1 large thick carrot, cut into thin rounds

Preparing the filling
1.    Mix all the ingredients together.
Assembling
2.    Place the wrapper in your palm. Place 1 teaspoon of filling into wrapper.
3.    Gather up the edges of the wrapper.  Hold the dumpling between your thumb and your fingers, lightly squeezing it to form a cup.  Squeeze with your index finger to form a waist.  Use a spatula to push the filling down.
4.    Flatten the base by tapping on a floured surface. Smooth the top with a knife dipped with water.
5.    Top with a small dot of duck egg,
6.    Placed onto a steamer, setting each dumpling on a slice of carrot rounds.
Steaming
7.    Steam over simmering water for 15 minutes. Add water if necessary so that wok is not dried out.

Serves: 6

Tags: Cantonese, dim sum, dumplings.

The “har gau” shrimp dumpling is the all-time favorite dim sum dish and a must at any yum-cha.   The “crystal” skin is made from wheat starch (not flour), which you can find in Asian grocery stores. Look up our series of dim sum recipes to make a fun variety of these little small plates.

Chef’s tip:  It is essential to use *boiling* water when making the dumpling dough.  The boiling water cooks the starch which acts as a binder when kneading in the rest of the flour.  Work quickly.  It may be hot, so use a wooden spoon when you mix the starch and shortening to form a ball.

Dumpling Dough:
1 1/2 cups wheat starch
2 tablespoons tapioca starch
1 cup boiling water
1 tablespoon vegetable shortening

Filling:
¼ cup / 2 oz canned bamboo shoots, rinsed and minced
½ lb raw shrimp, shelled and deveined (about 20 size 31/40 shrimp)

2 tablespoon scallions, minced
2 tablespoon cilantro, minced
½ tablespoon soy sauce
1 tablespoon Chinese rice wine or pale dry sherry
½ tablespoon sesame oil
1 tablespoon cornstarch
1 teaspoon sugar
¼ teaspoon salt
A pinch of white pepper

Napa or savoy cabbage leaves

Preparing the dough.
1.    Combine the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water, stirring until a ball forms.
2.    Cool a little, while still warm, stir in the shortening, a little at a time.  Transfer to a lightly floured board and knead for a few minutes until soft and smooth.
3.    Divide the dough into 2 balls. Roll each piece of dough into a 1 inch cylinder.
4.    Cut each cylinder into ¾ inch pieces. Roll into a ball. You should have about 30 pieces. Cover as you work.
5.    Cover dough with a damp tea cloth for 15 minutes.
Preparing the filling
6.    Cut half the shrimp into 1/3 in cubes, and mince the rest
7.    Mix all the ingredients together.
Assembling
8.    Take a dough portion, work into a round ball, flatten it into a 3 1/2 inch round, about 1/8 inch thick with a rolling pin.
9.    Place the wrapper in your palm. Place 1 teaspoon of filling into dough.  Spread a little water on the edge. Fold into half to make a crescent moon.
10.    Using your thumb, form little pleats the top edge, and press the two layers together to seal.  Gently tap the bottom of the pouch make a little purse.
11.    Placed onto a steamer that is lined with cabbage leaves.
Steaming
12.    Steam over simmering water for 6-8 minutes or until the dumplings are translucent. Add water if necessary so that wok is not dried out.

Serves: 6

Tags: Cantonese, dim sum, dumplings.

Gan Shui Hong Dao Sha Joong is a dessert dumpling.  It’s an acquired taste – a sort of “bland and flat” springy rice dumpling stuffed with sweet mashed red beans.  Traditionally the rice is treated with an alkaline water to give it a spongy and springy texture.  Since this “lye” water is not permitted this side of the Pacific, we will use baking soda instead to achieve the same effect.

The last in our series on Zongzi, please refer to the first post on the series for wrapping and boiling instructions.  Happy wrapping!

Chef’s tip: For the full detailed instructions on how to fold the dumpling and boiling the dumplings, please refer to the Cantonese Joong recipe for the leaf template and step by step instructions.

Sweet Joong

4 ½ cups glutinous sweet rice, soaked, drained
4 ½ teaspoons baking soda. sifted (or 2 tablespoon alkaline “lye” water)

Red bean paste
1 cup of Adzuki red beans, soaked, drained
3/4 cup sugar or more to taste
3 pandan leave (optional), each tied into a knot
¼ cup of canola oil
¼ teaspoon kosher salt

4 pandan leaves, cut into 1 inch length
72 pieces bamboo leaves
24 pieces yard-long kitchen twine

Preparing the ingredients the night before
1.    Wash rice.  Cover with 2 inches of water over the top of the rice, and soak overnight.
2.    Pick over red beans, rinse, cover with 2 inches of water over the top & soak overnight.
3.    Soak bamboo leaves in hot water overnight.  Next morning, scrub with brush and rinse several times to remove dirt.  Leave leaves in water till ready to use.
Preparing the red bean paste filling
4.    Place beans in a pot with 2 pieces of the pandan.  Cover with 2 inches of water over the beans and simmer 1-1 ½ hours till beans have softened.  Add more water if needed.  Drain.
5.    Puree beans in a food processor.
6.    In a non stick pan, heat oil, add sugar and the pureed beans and 1 pandan.
7.    Constantly stir the paste. Cook for 10 minutes until the bean paste is dry.
Preparing the rice
8.    Drain rice, sprinkle baking soda over the rice and mix well, let sit 5 minutes.  Rice should turn slightly yellow.
Wrapping the dumpling (see detailed instructions section)
9.    Prepare bamboo cone.
10.    Place 1 tablespoon rice into the cone.  Make a slight well, then place 2 tablespoons of red bean paste and top with 1½ tablespoons of rice.  Pack all ingredients lightly as you add them.  Smooth the top with a clean wet spoon.
11.    Cover the rice with 2 pieces of pandan squares
12.    Complete wrapping and secure leaves with kitchen twine.
NOTE: Sweet dumplings are packed and tied loosely so that the rice will have space to expand and it will be soft
Cooking
13.    Bring a pot of water to boil.  Gently place the dumplings in and boil for 60 minutes over medium slow fire. Add water constantly to ensure the dumplings are always submerged in water.
14.    When cooked, remove the dumplings and place in a colander to dry.
15.    Serve with brown sugar or palm sugar syrup on the side, if you’d like.

Makes 24 pieces

* Note: The leftover cooking liquid (plus a little of the beans) makes an excellent Chinese dessert – “hongdou shui”.  Add sugar to taste.  Serve hot with a tablespoon of coconut milk.

Tags: Cantonese, Chinese, Malaysian.