Posts Tagged ‘dumplings’

* Pan Fried Chives and Shrimp Dumplings

Posted on July 9th, 2011 by Linda. Filed under Breakfast, Cantonese, Chinese, Chinese Chives, Cuisine, Dim Sum, Shrimp, Steam.


This is one of my favorite dim sum dumpling recipe because you can get two different dumplings with one recipe!  If you wrap it potsticker half-moon style (see jiaozi recipe’s for folding method), and just stop at the steaming step below, you get a steamed chives and shrimp dumpling.  If you follow this recipe, you get the pan fried chive and shrimp dumpling recipes.  They do taste somewhat different.

Chef’s tip: You only need to pan fry the presentation side of the dumpling

Dumpling Dough:
1/2 cups wheat starch
1/4 cup + 2 Tablespoons tapioca starch
3 cups boiling water (MUST BE BOILING)
3 Tablespoons vegetable shortening

Sauce:
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
2 Tablespoons Chinese rice wine or pale dry sherry
1 Tablespoon sesame oil
2 Tablespoons cornstarch
2 teaspoons sugar
2 teaspoons kosher salt
1/2 teaspoon white pepper, ground

Filling:
2 Tablepoons canola oil
8 oz raw shrimp, shelled and deveined, roughly minced
16 oz Chinese chives, green parts only, chopped ¼ inch length

Paper steamer liner or napa cabbage leaves

Canola oil for frying

Preparing the dough:
1.     Whisk together 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, incorporate the shortening, a little at a time.
3.     Transfer to a lightly floured board and knead for a few minutes until dough is soft and smooth.
4.     Divide the dough into 4 balls. Roll each piece of dough into a 2-inch cylinder.  Cut each cylinder into 6 pieces. Roll pieces into a ball. You should have about 24 pieces. Cover as you work.  Cover dough with a damp tea cloth for 15 minutes.
Preparing the filling
5.      Whisk the sauce ingredients together in a bowl.  Set aside.
6.     Heat a wok with the canola oil  Add the minced shrimp and saute 30 seconds.  Push to the side of the wok.  Add the chopped chives and cook till just wilted.  Pour in the sauce mix, mix in the shrimp and cook till sauce coats, about 1 minute.

Assembling
7.     Take a dough portion, work into a round ball, flatten it into a 5 inch round, about 1/8 inch thick with a rolling pin. Place a heaping Tablespoon of filling into dough.  Pull the sides to meet at the center, making a ruffled fold as you work.  Pinch the top together and give it a twist to seal.  Pinch off any extra dough at the top.  Place upside down onto a piece of waxed paper.

Steaming the dumplings:
8.     Transfer dumplings and place upside down onto a steamer that is lined with cabbage leaves or steamer liners. 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.  Let cool.
Pan frying the dumplings:
9.     Once dumplings are cooled, heat a pan over medium heat, then add oil to coat.  When oil begins to smoke, place the dumplings, smooth/top side down to the pan and let fry undisturbed for 2 minutes or until a golden crust forms and releases the dumpling from the pan.  Serve immediately.

Serves: 24 pieces


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* Siu Mai – Steamed Pork and Shrimp Dumplings

Posted on June 29th, 2009 by Linda. Filed under Appetizer, Cantonese, Cuisine, Dim Sum, Pork, Shrimp.


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

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* Har Gau Shrimp Dumpling

Posted on May 27th, 2009 by Linda. Filed under Appetizer, Cantonese, Course, Dim Sum, Shrimp.


"Har Gau" Shrimp Dumpling

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

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