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

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

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

This is the last of the series on savory Zongzi.  By now, you should be getting the folding instructions and methods down.  Here is just a list of the regional variations you can do.

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.

Taiwanese-style
Pork belly
Salted duck egg yolk
Shiitake
Chestnut
Scallions
Fried shallots
Dried shrimp
Peanuts
Five spice powder

Sichuan-style
Pork belly
Pumpkin slices
Sichuan peppercorn
White pepper

Fujian-style
Pork belly / chicken
Chinese sausage
Salted duck egg yolk
Shiitake
Dried shrimp
Chestnut
Five spice powder

Shanghainese-style
Pork belly
Soy sauce
Dark soy sauce
Rice wine
Cinnamon stick
Star anise
Five-spice powder

Dragon Boat Festival / Tuen Ng Jit / Duan Wu Jie is coming up — the 5th day of the 5th month of the Lunar Calendar translating to May 28th, 2009 this year.  “Zongzi” is the pyramid shaped rice dumplings wrapped with bamboo leaves – frequently called “Chinese tamales” this side of the Pacific.  Some stories have it that the dragon boat crew threw the dumplings into the river to distract/ feed the monsters so that they can get on with the rowing.

It takes a lot of practice to get the dumplings to the right shape and compactness, hence I am posting these recipes early so that you will have time to practice in the run up to the festival.  I am also going to post under separate posts the different regional variation of the dumplings….starting with the Cantonese version.

Chef’s tip: Using 3 pieces of leaves to wrap the dumplings make it a little easier.  Attached is the zongzi leaf template you can use, complete with detailed step by step instructions on positioning the leaves and the origami moves you need.

Cantonese “Joong”

Ingredients

3 cups glutinous sweet rice, soaked, drained, add 1 teaspoon kosher salt
2 Tablespoon oil
¾ cup peeled, mung beans, soaked, drained, add ½ teaspoon kosher salt
1 Tablespoon oil

12 oz pork belly/ pork butt, diced ½ inch cubes
Seasoning:
1 Tablespoon Chinese five spice powder
1 Tablespoon Chinese rice wine
1 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon white pepper
2 Tablespoon canola oil

12 pieces fresh shiitake, stems removed, sliced finely
Seasoning:
1 Tablespoon soy sauce
1 Tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon white pepper

12 salted duck egg yolks, cut into 2
24 pieces of baby chestnut, or 12 large

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 mung 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 filling
4.    Dice pork, mix with seasoning.  Set aside.
5.    Sliced mushrooms, mix with seasoning. Set aside.
Prepare the ingredients mise en place
6.    Drain rice, add salt and oil.  Set aside.*
7.    Drain mung beans, add salt and oil.  Set aside.*
8.    Separate yolks and cut into two.  Set aside.
9.    Cut large chestnuts into two.  Set aside.
Wrapping the dumpling (see Zongzi Leaf Template or detailed instructions section below)
10.    Prepare bamboo cone.
11.    Place ½ tablespoon rice into the cone.  Make a slight well, then place 1 heaping tablespoon of pork, ½ tablespoon mushroom, ½ egg yolk, and half a chestnut.  Followed by 1 tablespoon mungbean and 1 tablespoon of rice.  Pack all ingredients tightly as you add them.  Flatten the top with a clean wet spoon.
12.    Complete wrapping and secure leaves with kitchen twine.
Cooking
13.    Bring a pot of water to boil.  Add 1 tablespoon salt.  Gently place the dumplings in and boil for 1 1/2 – 2 hours over medium slow fire. Add water constantly to ensure the dumplings are always submerged in water.
14.    When cooked, remove the dumplings and hang to dry.
15.    Serve with sugar or chili sauce on the side, if you’d like.

Makes 24 pieces
* To speed cooking, steam rice for 20 minutes, drizzle with 1 ¼ cup of chicken stock, steam another 10 minutes.  Also steam mungbeans for 15 minutes.  Boil dumplings for 30-60 minutes.

Detailed Dumpling wrapping – Download the zongzi leaf template for the leaf stencil. The first and second page are set up to print on both sides.

A.    Take two bamboo leaves, overlap offsetting each other by ½ inch along the length of the leave. The stems to the left, and the tips to the right, with the 2nd leave closest to you.  (A1 reads above A2)

B.    At a point 1 inch from the top edge and 1 inch off the middle cross-section (Point B) fold leaves into a conical shape – there should be no opening at the tip of the cone.

C.    The tips should be parallel to the stems, and are lower than the stems. (C1 aligns with C2, with C2 on the upper fold)

Fill the cone, packing tightly as you fill.  Flatten the top with a clean wet spoon.

D.    Take a third piece of leave, insert the tip end in between the back fold on the right.  (D1 aligns with D2), and cup the dumpling, with ½ inch offset along the edge (both Ds are visible at the base)

E.    With the triangle facing you, fold the third leave at the base of your palm towards the filling (E)

F.    Next, fold the 3 pieces of tips on the right towards the filling (F)

G.    Then, fold the stems on the left side towards the filling (G)

H.    Lastly, fold down the remaining leaves towards you. (H) and wrap around the pyramid.

I.    Quickly loop a piece of kitchen twine around the dumpling (along the spine of the leaves) to secure leaves in place.  Wind twine around dumpling tightly.  If necessary add, a second piece of string along a different axis.

NOTE:
o    For savory dumplings, pack, wrap and tie tightly so that the filling will not separate from the rice.
o    For sweet dumplings, pack loosely, wrap and tie loosely so that the rice will have space to expand and it will be soft.
o    The longer you boil the dumpling, the softer it will become.  Boil a minimum of 30 minutes if you pre-steam some of the ingredients, otherwise, 1 ½ hours.  A perfect boil is about 2 ½ hours.

In this classic dim sum dish, the chives are mixed with shrimp and stuffed in a a dumpling. The crystal dumpling skin is made from a combination of wheat starch and tapioca starch which gives the dumplings a translucent look, and a chewy and “elastic” bite.

Chef’s tip: Make sure that you use *boiling* water when making the dough as the starch needs to be cooked to turn it into a gooey mixture that forms the binding for the dough.

Crystal Dough:
2¼ cups wheat starch
3 Tablespoons tapioca starch
1½ cups boiling water
1½ Tablespoons vegetable shortening
Filling:
12 oz raw shrimp, shelled and deveined (size 31/40 shrimp)
4 oz Chinese chives, blanched, minced to make 1 cup
¼ cup / 2 oz canned bamboo shoots, rinsed, pat dry and minced
4 Tablespoons cilantro, minced
Seasoning:
1 Tablespoons soy sauce
2 Tablespoons Chinese rice wine or pale dry sherry
1 Tablespoon sesame oil
2 Tablespoons cornstarch
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground white pepper

Some tapioca starch
Napa or savoy cabbage leaves, whole leaves, blanched
Dipping sauce:
1/4 cup red wine vinegar
3 tablespoons water
10 slices ginger, thinly julienned

Preparing the dough.
1.    Combine the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water (must be boiling!), 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 4 balls. Cover dough with a damp tea cloth for 15 minutes.
Preparing the filling
4.    Chop/mince the shrimp with a cleaver on a cutting board until it becomes a rough paste.  Place in a large bowl.
5.    Cut the Chinese chives into 4 inch pieces, blanched in a pot of hot water (20 seconds).  Remove, and squeeze dry between two plates.  Chop the blanched chives finely.  Finely chop the bamboo shoots and cilantro.  Add to the shrimp.
6.    Mix all the seasoning ingredients together.  Pour into the shrimp and chives mixture and mix well.
Assembling the dumplings
7.    Take a dough portion, work into a round ball, flatten into a disc and using a rolling pin, roll out dough (switching to a right angle direction to the previous direction every few times) until the dough is uniformly 1/8 inch thick.  Use a round 3½ inch cookie cutter and stamp out round pastry skins.  You should have about 40 skins. Cover dough with a damp tea cloth as you work.
8.    Brush the edges of the pastry with a little water.  Place the pastry skin in your palm. Place 1 teaspoon of filling into dough, being careful to avoid the edges. Fold into half to make a crescent moon.  Using your thumb, form little pleats on the top edge of the crescent, and press the two layers together to seal. Make sure seams are well-sealed and place on a tray dusted with tapioca starch.
9.    Placed onto a steamer that is lined with blanched cabbage leaves or perforated parchment
10.    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.
Preparing the dipping sauce:
11.    Julienne ginger, and mix with red wine vinegar and water.  Serve with the dumplings.

Serves: 40 pieces

Potstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled the dumplings with crabmeat and chives, but you can also fill the dumplings with pork or chicken, or just a mushroom medley.

The aromatic dipping sauce (adapted from Fuchsia Dunlop’s “Land of Plenty”) is a full flavored sauce that stirs up all your tastebuds – sweet, sour, salty, hot and the numbing, tingling and buzzing feel of Sichuan peppercorns.

Chef’s tip: It is important that the seams are tighly sealed so that the steam is trapped to cook the filling. In addition, when you pour the water into the pan, drizzle in a little at a time and never soak the dumplings. We want steamed dumplings, not boiled!

Aromatic Soy Sauce:
1 inch ginger, crushed
1 teaspoon fennel seeds
1 whole star anise
1 teaspoon Sichuan peppercorn
Cheese cloth with kitchen twine
1 cinnamon stick
½ cup dark soy sauce
½ cup brown sugar
1 cup water

Dipping Sauce:
6 Tablespoons sweet, aromatic soy sauce
2 Tablespoons soy sauce
1 Tablespoon chili oil
1 Tablespoon Sichuan peppercorn oil
1 Tablespoon Chinkiang vinegar
1 teaspoon sesame oil
2 cloves garlic, crushed
1 teaspoon ginger juice
2 Tablespoons cold water

Filling:
1 lb fresh crabmeat (from 1 large  2½ pound cooked Dungeness crab)
1 egg white
4 Tablespoons chives, chopped finely
2 Tablespoons cilantro leaves and stems, minced
2 Tablespoons carrot, grated
2 Tablespoons water chestnut, chopped finely
1 Tablespoon ginger, grated
1 Tablespoon rice wine vinegar
3 Tablespoons sesame seeds, toasted
½ teaspoon kosher salt

Dumpling:
30 wonton wrappers, preferably square
1 Tablespoon cornstarch for dusting
½ cup water for brushing
2 Tablespoons peanut oil
Black sesame seeds, toasted
Chives

Preparing the sauce
1.    To make the aromatic soy sauce, place ginger, fennel, star anise, and Sichuan peppercorn in a cheesecloth and bundle tightly together with kitchen twine. Place spice bag with cinnamon, dark soy sauce, brown sugar and water in a small pot, bring to boil and simmer for 20 minutes.  Remove all spices.  The sauce can be kept for 6 months in a glass jar without refrigeration.
2.    To make the dipping sauce, mix all dipping sauce ingredients (aromatic soy, soy, chili oil, peppercorn oil, vinegar, sesame oil, garlic, ginger juice and water) together.  Set aside.
Preparing the dumplings
3.    Pick over the crabmeat to remove any bits of shells.  Mix all filling ingredients (crabmeat, egg white, chives, cilantro, carrot, water chestnut, ginger, vinegar, sesame seeds, salt)  together.
4.    On a lightly floured surface, brush edges of the wonton wrapper with a little water (just slightly damp).  Mound about 1 Tablespoon of the filling in the center of each wrapper. If using square wonton skins, gather four corners of each wrapper and seal into a point.  If using round skins, fold into a half moon, and make three small pleats over the top piece of the skin and press to seal. Make sure seams are well-sealed and place on a tray dusted with cornstarch.
Frying the dumplings
5.    In a large nonstick pan, heat 1 Tablespoon oil over medium heat until hot.  Place pot stickers leaving ½ inch space between them.  Fry until undersides are lightly golden, about 1 min.
6.    Slowly drizzle ¼ cup water down the side of pan.  Water should barely cover the pan, and not soak the dumplings.  Cover pan and steam pot stickers over moderately low heat until cooked through, about 2 minutes.  Remove lid and cook pot stickers until water is evaporated, and wonton skin is translucent.  Add more water if skin is not translucent and repeat the process
Serving:
7.    Sprinkle dumplings with black sesame seeds and serve with dipping sauce

Serves: 6

I first tasted Aushak at the Salang Pass restaurant in Fremont, a city where a lot of Afghan immigrants have settled. Aushak is proof that Marco Polo made his way through that part of the world (I mean through the Hindu Kush, not Fremont!) enroute back from China. Aushak is traditionally made with beef – it’s the Afghan version of ravioli with a meat sugo sauce, except that the Afghans use spices such as cardamon, sumac, coriander etc instead of herbs like oregano and basil.
I prefer the vegetarian version of Aushak, and instead of a flat dumpling, I make a “tortellini” shaped dumpling that can hold the sauce better.

Chef’s tip: In line with Mr. Polo’s “Chinese” influence, I recommend using wonton skin to make the dumplings. I think Marco Polo will agree.

Ingredients:

Tomato Sauce:
3 tablespoon Oil
1 yellow onion, finely diced
2 cloves garlic, minced
1 Tablespoon ginger, peeled, grated
1 Tablespoon cumin seeds
1 28-oz can crushed tomatoes
4 Cardamom pods, ripped opened but intact
1 teaspoon cinnamon
1 Tablespoon ground coriander
½ teaspoon cayenne
1 teaspoon sumac
1 teaspoon kosher salt
1 teaspoon black pepper
1 ½ cups water

Yogurt sauce:
1 cup plain yogurt
1 clove garlic, crushed
1 Tablespoon fresh mint
1/4 teaspoon salt

Leek filling:
3 leeks (about 4 cups chopped)
1 teaspoon kosher salt
½ cup finely chopped cilantro

Ravioli:
48 pieces square wonton wrappers
Some mint, chiffonade

Preparing the tomato sauce:
1.    Heat oil in a pan set over medium heat.  Add chopped onions, and sauté until translucent about 3 minutes.  Add minced garlic, ginger and cumin and sauté, 2 minutes, stirring frequently, until seeds are browned and oil is fragrant.
2.    Add tomatoes,  cardamom, cinnamon, coriander, cayenne, sumac, salt, pepper and water.
3.    Simmer gently over low heat until sauce is redued by half and is thick.  Keep warn until aushaks are ready to serve.
Preparing the yogurt sauce:
4.    Mix all the ingredients together and adjust seasoning to taste.
Preparing the ravioli:
5.    Cut off the dark green hard leaves from the leek. Keeping the roots to hold the leeks together, halve lengthwise.  Fan out the leeks and rinse under the faucet to remove sand.  Slice finely cross, wise, discard the root..
6.    Microwave leeks until soft, about 4-5 minutes, stirring occasionally.
7.    Combine leeks with salt, cilantro and let it cool.
8.    Folding the dumplings: On a clean surface lightly dusted with cornstarch, brush edges of the wonton wrapper with a little water (just slightly damp).  Mound about 1 Tablespoon of the filling in the center of each wrapper.  Bring opposite corners together to make a triangle and press to seal, making sure to remove any air from the filling.  Make sure seams are well-sealed. Next bring the two corners along the long edge of the triangle to meet together and overlap them.  Press the two corners together to fuse them.  Place on a tray dusted with cornstarch.
9.    Bring a pot of water to boil.  Drop in about 12 dumplings in at a time, give it a stir so that the dumplings do not stick to the bottom.  Wait 2-3 minutes or until the dumplings float up.  Remove with a slotted spoon.
10.    Place dumplings in a plate, ladle over tomato sauce and drizzle with yogurt sauce.  Garnish with mint.
Serves 6