Aug 6, 2009

Chinese (Chiu Chau) Shrimp and Pork Dumpling

Almost a week went by that I haven't posted any new cooking and dessert results, and I am already missing food blogging. I am still really passionate about food and looking forward to explore more into the cooking/food world. I keep reading foodies' blogs and enjoy them a lot. There are just times when one does not feel like speaking or writing, or feel lost. Back with some spirit, I will show you here the Chiu Chau style dumpling! There are many types of Chinese dumplings. Some are steamed, some boiled, and others are pan fried or deep fried. I think they are all good and distinctive, in flavor and texture, thus the feelings one gets when eating them are different. The dumpling featured here is made of a rather thick and semi transparent wrap, and steamed to tender with shrimp and pork fillings. I hope foodies from around the world can try to get as close the ingredients as possible because, the different types of flour yield a totally different experience!


175g ungluten flour (澄麵粉)
75g tapioca or corn starch
pinch of salt
1 1/2 cup boiling water
75 g tapioca or corn starch (reserved)

175 g diced or ground pork
100 g diced shrimp
50 g green onions or chives
50 g peanuts
50g salted turnip
1/2 tsp salt
1/4 tsp sugar
1 tsp cornstarch
1/2 Tbsp oil
dash pepper
dash sesame oil

1 tsp corn starch
1/2 tsp salt
1/2 tsp soy sauce
50 ml water


1. Mix all the dough ingredients together except the reserved corn starch. Cover and let rest for 10 min. Then add the remaining corn starch and knead until dough is no longer sticky, abt 5-6 min.

2. Mix all the filling ingredients together and let marinade for 20 minutes. Then in a frying pan, add 1 Tbsp of oil and fry the filling till the pork is cooked, and then add all the mixed seasoning ingredients and cook until sauce thickens. Let the fillings cool.

3. Divide dough into twelve pieces, rolling each into a ball and flatten into 2-3mm rounds. Place fillings in the center of dough and fold to form a half moon shape. Make some folds if you wish.

4. Place all dumpling into a large plate into the steamer and steam over high heat for 20 min. Careful the dumplings will be extremely hot!


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