Teochew Steamed Dumpling
This is one snack I'd always pick up in my rounding at the market and that inspired me to give this Toechew Steamed Dumplings a go. The best way to eat - you load the sweet hot sauce all over the dumplings and stuff it in one go.
No doubt it's a wee bit time consuming preparing this snack but hey, who cares if you get to stuff this delicious snack in your mouth.
I made a meaty version of the filling with minced pork or you could use prawns as well.
Fillings
1 cucumber
1 carrot
2 tbsp. cooking oil
1 in ginger
1 Medium size Onion - diced
2 red chili - cut thinly
250g mince pork
A
2 tbsp. each- soy sauce, chinese wine, oyster sauce
1 tsp salt, or to taste
1/4 tsp garlic powder
1/4 tsp pepper
120g wheat starch
70g tapioca flour
250g hot boiling water
1/2 tsp salt
1 tbsp. oil
Parchment papers - cut into 3inx3in
Julienne the carrot and cucumber and set aside.
Heat up oil in wok over medium heat, add the onion and ginger and stir-fry till aromatic then add the chili.
Add the minced pork and stir well. Now add all the ingredients in A and give it a good stir. Cook for about 15 minutes then add the carrot and cucumber, keep stirring till the carrot and cucumber are cooked (I like to retain its crunch).
If the filling is too dry, add some water, about 2 tbs to moisten it.
Check the seasonings and adjust to taste. Remove and set aside.
Preparation of Skin:
Add wheat starch, tapioca flour and salt in a large bowl and mix well. Add hot boiling water to the flour and mix well with a pair of chopsticks or large spoon. Cover the bowl with plastic wrap for 10 minutes to allow dough to cook.
Add oil to the mixture and knead till the dough becomes smooth and pliable. Rest the dough for 10 min.
.
Divide and roll dough into 2 logs. Divide dough into 20 pieces (about 20g each) and roll them into balls.
Flatten each ball with your palm and roll into a 4 inch (10 cm) circle. I placed the ball in between the cling wrap. Add a heap (about 1 tbsp.) of fillings to the wrapper and seal by pinching the sides together. Place it gently on the parchment paper.
Place the dumplings on the steamer. Steam for 10 minutes.
Remove from steamer and brush oil on each dumpling to prevent them from sticking together or drying up.
Serve hot or warm with hot sauce and sweet soy sauce.
Enjoy...jue
Recipe from DimSumptuous
Comments