![]() Though I have tried to leave them at room temperature, covered in cling wrap for a few hours and the skin stays reasonably soft. Brush the skin with a bit of cooking oilĢ0. Steam over high heat for about 8 minutes if using a bamboo steamer. The latter will take a bit longer for the dumplings to cook throughġ9. Put the dumplings in a bamboo steamer lined with parchment paper with some holes or you can put them on a steaming plate. Bring the water in the steamer to a boil. If you want to do some pleats, you can do about 6-7 pleats (refer to the video)ġ8. Use a scissor to trim off excess dough on top to make it looks “neater”. You can just fold the dough in half and pinch to seal to create a half circle, this is just a simple way of wrapping. Put about 1 tablespoon or so of the filling on the doughġ7. You can roll out all the dough into circles first, and just lightly dust them with a bit of wheat starch, not too much and stack them slightly and keep them coveredġ6. I can’t always get it perfectly round and that’s okay, we can always trim off excess dough with scissors later Roll the dough into a round ball and flatten slightly with your palm and then use a rolling pin to roll into a circle, about 4 inches or so. Keep these dough covered so they won’t dry out. I feel like this amount gives the right thickness to the wrapper without being too thick or too thin. You can also pinch off the dough and weigh on the scale to get about 20-22 gram each dough. I only do half recipe in this step by step photoġ4. You can roll the dough into a log and divide the dough into 24 pieces or for more precise. It should be stretchy because the hot water has gelatinized the starches making the dough easy to work with and won’t break easilyġ3. Add the oil and knead into a very flexible and smooth dough. Use your clean hands to knead into a smoother dough nowġ2. Uncover and the rough dough should be warm. Cover and let it rest for about 5 minutes so it won’t be too hot for your hands to knead laterġ1. Boil about 300 ml of water, a little over is fine as it may evaporate a bit during boiling. Combine wheat starch with tapioca starch/flour and salt. ![]() Once it cools down completely, you can cover and keep in the fridge for a few days until you are ready to wrap the dumplingsĩ. Let the filling cool down completely before wrapping. Combine potato starch with water and then add into the filling and stir until mixture thickensĨ. Have a taste and adjust to your preferenceĦ. Add the water and cook for another 10-15 seconds. Push to the side and add the ground meat and saute until they turn colorĤ. Add pickled radish and saute for another minuteģ. Add 2 Tbsp of cooking oil and saute the shallots and dried shrimp for about 2 minutesĢ. Preheat a large skillet over medium heat. The half-circle dumplings are made with wheat starch + potato starch + cornstarch How to make Teochew dumplings filling and skinġ. The leaf shapes are made with wheat starch + tapioca starch. So, that’s why I decided to try out both options and IMHO, the first option is a really good dough and you only need to types of starches with great result. ![]() Not every Asian grocery store carries them. I like the first option better because wheat starch and tapioca starch are easier to get. The dough is a bit harder to work with though, just a bit, compared to the first one. The dough texture also comes out the same. These three starches combination also yield a similar result to the first one, only that the dumplings are slightly “whiter”. Wheat starch + Potato starch + cornstarch ![]() I have also tried another starches combinationĢ. The other starch used in this recipe is tapioca starch, which also contributes to the transparency and flexibility of the skin. The wheat starch is an important ingredient here and CANNOT be substituted with any other starch. I have tried two versions of starch combinations to see which one is better. The combination of the starches used to prepare the dough gives the dumpling a translucent look. What makes the Teochew dumpling translucent? The dumpling is characterized by its soft translucent look and hence sometimes refer to as crystal dumpling. Teochew dumpling or also known as Chiu Chow dumpling or Chao Zhou fun guo or Teochew crystal dumpling or hun kwe (粉餜) is a steamed dumpling filled with savory filling made with minced meat, jicama, chives, peanuts, though can be made vegetarian without using meat. What is Teochew dumpling/ Chiu Chow dumpling? The dumplings can be made vegan/vegetarian and gluten-free too. Teochew dumplings with translucent crystal-like skin filled with delicious savory filling are one of the popular dim sum foods you can easily make at home. Step-by-step tutorial on how to prepare chiu chow dumpling filling and how to make soft and translucent skin. ![]()
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