PrintEmail
 Are you amazing? Share with Facebook & Google+

Chinese: Steamed Translucent Dumpling - Fun G

Rate/Review
Saved in 6 recipe boxes and 5 cookbooks
Be the first to add a photo of this recipe!

. Prep
45 min.
Cook
15 min.
Ready In
3 hrs
2 servings
Trans-fat Free
 
Metric measurements

Ingredients

6each mushrooms, chinese dried, black*
6ounces shrimp shelled and deveined
1teaspoon salt
1 1/2tablespoons peanut oil
6ounces pork shoulder butt ground
1/4cup bamboo shoots finely diced
1/4cup water chestnuts fresh, finely diced*
2each scallions, spring or green onions chopped
2teaspoons sugarVideo
1/4teaspoon white pepper *
1tablespoon rice wine or dry sherry
1 1/2teaspoons soy sauce, light
2teaspoons cornstarchVideo
2tablespoons chicken broth
2tablespoons cilantro leaves fresh, coarsely chopped*
* not incl. in nutrient facts

Directions

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.

First published: last updated: 2012-09-22

Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 33148% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 207mg 69%
Sodium 1605mg 67%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 62g
Vitamin A 7% Vitamin C 11%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

Feature Recipe

 
 
 
Custom Search