Chive Dumplings (韭菜饺)

Dumpling

First hands-on with crystal skin dumpling, compliment from Tak "why didn't you make them earlier?" He likes this type of dumpling very much, especially the chive dumpling (韭菜饺). Wanted to make chive dumplings but did not have enough chive so it became prawn and poultry dumplings.

Ingredients 36pcs):
Skin/Wrapper - suitable for assorted steamed dumplings
  • *125g wheat starch
  • *60g tapioca flour
  • *1 cup boiling hot water
  • 70g tapioca flour
  • ½ cup icy cold water

Filling:

  • #500g chives, chopped (about 1cm in length)
  • #1 tbsp salt (Bring together chives and salt, mix well and set aside for 15 minutes to draw out extra moist. Rinse and squeeze out extra water.)
  • 36 pcs medium size prawn, shelled
  • 200g mince
  • 5-6 pcs water chestnuts, peeled and finely chopped
  • 2-3 cm ginger, minced
  • ½ tsp ground white pepper
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp corn/tapioca flour
  • Salt to taste
  • Sugar to taste

Others:

  • Tapioca Flour
  • Cooking Oil

Directions:

  1. Dough: In a large mixing bowl, bring together ingredients marked with * and stir well with a wooden spoon. Cover and set aside for 5-10 minutes.
  2. Add in remaining ingredients and knead until soft dough is formed. At this stage, the dough may look like a thick and sticky batter but it will firm up when cooled. The purpose of adding icy cold water is to add elasticity and chewy texture to the dough.
  3. Divide the dough into 36 equal potions and shape each portion into a small ball (extra tapioca flour may be needed if sticky). Set aside for later use.
  4. Filling: Bring together all ingredients except prawn in a large mixing bowl. Stir to mix and marinate in the fridge for 10-15 minutes. Add in prawn just before assembling the dumplings.
  5. Assemble: Roll out a dough ball (approx. 10cm in diameter) on a lightly floured (tapioca flour) table top, and place a tablespoon full of filling in the center of the dough. Fold one side of the dough over to cover the filling and press the edges to seal.
  6. Steam: Lightly brush the plate or steamer with cooking oil, place the dumplings in and brush dumplings with cooking oil too. Steam for 8-10 minutes on medium heat. Steam on high heat will cause rapid expansion of the skin.
  7. Note: Freshly steamed dumplings are very delicate, they need extra care when transferring to serving plate. It is recommended to use serving plate for steaming to save all the trouble of transferring them. Best option is to steam in bamboo steamer lined with baking paper.

Comments :

11 comments to “Chive Dumplings (韭菜饺)”
Diego Fernández Magdaleno said...
on 

¡¡Estupendo!!
Saludos,
Diego

JennDZ - The Leftover Queen said...
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These look absolutely beautiful!

Welcome to The Foodie Blogroll!

Isha said...
on 

ur dumpling looks soooo good, i luv dumpling.

Lydia said...
on 

Diego, thanks for dropped by... dont understand your comment... :p

Jenn, thanks for added me to the Foodie Blogroll.

Isha, I love dumpling too but I seldom make. It is a bit troublesome to make small amount. For big family, making dumplings together would be lots of funs!

coffeesncookies said...
on 

can you show us how to post the pleats for the dumplings ?

Lydia said...
on 

coffeesncookies:
Will take some photos next time I make this type of dumpling.

coffeesncookies said...
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Thank you Lydia,
Looking forward to it !

Grace said...
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I made the dumpling yesterday but the dough were very wet after adding in the icy cold water and it didnt firm up at all. May I know what is the metric measurement for your 1/2 cup?

Lydia said...
on 

Hi Grace,

1/2 cup = 125ml.

The first step must use boiling hot water, otherwise the dough would not firm up.

All the best for the next time.

Grace said...
on 

Hi Lydia,

Thank you v much for your swift response. I tried to make again this morning. The dough still abit sticky to my hand and I added some more starch flr to it. Some of the skin cracked when I wrap the filling although the filling is not much and I covered the dough with wet cloth inorder not to dry them. Wonder what is the difference if some oil is added to the dough, will this become kau chee? Lastly, is it possible to maintain the dumpling skin softness (after steamed/cooked)when its already cool & how. TQ

Lydia said...
on 

Hi Grace,

To prevent dough from sticking, you can try greasing your palms with some cooking oil when working with the dough instead of adding more flour.

Adding more flour will dry out the dough a little. Maybe it was the cause of cracking skin?

To maintain softness, brush some cooking oil over the steamed dumpling. Or, keep them in the steamer with lowest heat before serving. Also, if the high ratio of wheat starch is used, the skin tend to be harder too.

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