I have always loved Cantonese Dumpling but never really tried cooking them. Well,I finally came up with a recipe using ingredients that I like. This is a somewhat complicated recipe but the results are well worthwhile. Try myCantonese Dumpling Recipe.
Filling ingredients
- 6 to 10 dried black mushrooms
- ¼ lb. raw pork
- 1 tablespoon cornstarch
- ½ cup finely diced raw shrimp, about ¼ lb.
- ¼ cup lard
- ¾ cup finely diced bamboo shoots
- ½ cup finely diced roast pork
- Salt to taste
- 1 tablespoon dry sherry
- ½ teaspoon sugar
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 80 to 120 fresh cilantro leaves without stems
Method
- Place the mushrooms in a bowl and pour hot, not boiling, water to cover.
- Let stand 15 to 30 minutes, then drain and squeeze out excess moisture. Cut off
tough stems and discard. Slice and dice mushrooms finely to make about ½ cup. - Cut raw pork into small dice and mix well with half the cornstarch. Set aside.
- Place shrimp in another bowl and add the other half of cornstarch. Mix well . Set aside.
- Heat lard in wok or fry pan, and when hot, add raw pork. Stir to break up any lumps.
- When pork browns, add bamboo shoots, roast pork, mushrooms, shrimp, salt, sugar, sherry, sesame oil, pepper. Mix well.
- Spoon mixture into bowl (about 4 cups of mixture)
- Cool thoroughly. May even be chilled until ready to use.
Dough ingredients
- 2 cups all-purpose wheat flour
- 8 tablespoons rice flour
- ½ cup cornstarch
- 2 ¾ cups boiling water
- 1 tablespoon lard
Method
- Combine all-purpose flour, rice flour, and cornstarch in mixing bowl.
- Gradually add the 2 ¾ cups boiling water while stirring rapidly.
- As soon as thedough is cool enough to handle, knead until it becomes stiff.
- Immediately add lard. Turn dough out onto a clean board and knead while still hot, about 5 minutes.
- Form the dough into a ball and place in clean mixing bowl. Cover with a towel and let stand for 3 or 4 minutes.
- Lightly oil a plate that will fit into the top of the steamer.
- Divide the dough into 4 equal pieces.
- Roll each piece into a sausage shape about 16 inches long.
- One piece at a time, cut each piece into approximately twenty 1 ½ inch pieces.
- Roll each into a ball.
- Roll each ball out into a circle, 3 to 3 ½ inches in diameter. Place the circles side by side.
- Avoid overlapping or stacking as they will stick together. Keep them covered with a damp cloth to keep them moist.
- When one piece has been completely rolled out, fill with 2 level teaspoons of filling.
- Place a cilantro leaf or two on top of the filling.
- Bring up the other side of each wrapper and pinch the edges together all around to make a filled ‘cup’. Place the filled dumpling on the oiled plate with the cilantro side facing up.
- Continue until all the circles are filled, keeping the finished dumplings covered with cloth to avoid drying out.
- Repeat the process with the remaining sausages of dough until either the filling or the pastry has been used up, arranging the dumplings on oiled plates.
- Now place in the top of the steamer over boiling water. Cover closely and steam from 5 to 8 minutes, until thoroughly done.
- Serve hot on plates they were steamed on, with a dipping sauce made of the oyster sauce and sesame oil blended together.
Yield: 75 to 80 dumplings.
Note: The raw filled dumplings may be frozen for up to a month, after sealing them securely, plate and all, in foil or plastic wrap. When ready to use, steam without defrosting, increasing the steaming time to 15 to 20 minutes.
Dip Ingredients
- 3 tablespoon oyster sauce
- 1 teaspoon sesame oil
Method
- Blend together.
- Serve with dumplings.
You may also like
We value your privacy
We use cookies to enhance your browsing experience, serve personalized ads or content, and analyze our traffic. By clicking "Accept All", you consent to our use of cookies.
Customize Consent Preferences
We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site.
We also use third-party cookies that help us analyze how you use this website, store your preferences, and provide the content and advertisem*nts that are relevant to you. These cookies will only be stored in your browser with your prior consent.
You can choose to enable or disable some or all of these cookies but disabling some of them may affect your browsing experience.
Always Active
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
No cookies to display.
Always Active
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
No cookies to display.
Always Active
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
No cookies to display.
Always Active
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
No cookies to display.
Always Active
Advertisem*nt cookies are used to provide visitors with customized advertisem*nts based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.
No cookies to display.