Chinese: Steamed Translucent Dumpling - Fun G
Chinese steamed translucent dumplings (fun gor) filled with shrimp, ground pork, dried mushrooms, bamboo shoots, and water chestnuts in a wheat starch wrapper.
YIELD
2 servingsPREP
45 minCOOK
15 minREADY
3 hrsFun gor are traditional Chinese steamed dumplings wrapped in wheat starch dough that turns beautifully translucent when cooked, showing off the filling inside. The stuffing is a stir-fried mix of shrimp, ground pork shoulder, rehydrated dried black mushrooms, bamboo shoots, water chestnuts, green onions, and fresh cilantro.
Salting the shrimp and letting them sit before rinsing is a classic technique that firms up their texture and draws out any fishy taste. Once they’re coarsely minced and stir-fried with the pork and vegetables, the filling has a mix of tender, crunchy, and chewy textures in every bite.
Chill the filling completely before wrapping. Warm filling softens the delicate wheat starch wrappers and makes them impossible to seal properly.
Kitchen Tips
- Oil the dough balls and your rolling surface. Wheat starch dough sticks to everything and tears easily when dry.
- Flatten the wrappers thin, about 3 ½ inches across. Too thick and the wrapper won’t turn translucent during steaming.
- Leave space between dumplings on the steamer. They stick together if they touch, and the wrappers will tear when you try to separate them.
- Steam for only 3 minutes. These cook fast and overcooking makes the wrappers gummy.
Variations
- Use all shrimp and skip the pork for a lighter, seafood-only version.
- Add diced jicama in place of water chestnuts for a similar crunch with a slightly sweeter flavor.
- Serve with a chili oil dipping sauce instead of mustard for more heat.
Ingredients
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 3½-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 3½ dozen dumplings.
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