Handmade Chinese Style Steamed Dumplings

By Brian Lagerstrom · 90 min

Ingredients

Instructions

1. Bring the water with the optional egg yellow coloring to a boil in a small saucepan, then take it off the heat.
2. Put the flour and salt into a food processor. With it running, slowly pour in the hot water mixture until a dough forms.
3. Knead the dough by hand for 2 minutes until smooth and elastic. Cover it and let it rest.
4. Mix the shrimp with the baking soda and leave for 10 minutes. Then chop the shrimp coarsely, keeping it chunky, and return it to the bowl.
5. Cook the shiitakes in a little oil in a sauté pan with 30 g (2 tbsp) water. Cook off the water, then sauté 1-2 more minutes until tender and starting to colour. Let cool.
6. Add the ground pork, pork belly, cooked shiitakes, soy sauce, rice wine, garlic, ginger, sugar, salt, black pepper and cornstarch to the shrimp. Mix well, then beat with your hand or a paddle mixer until sticky. Refrigerate.
7. Divide the dough into 20 pieces of 10 g each. Roll each into a ball, flour it, flatten it into a 4 cm coin, then roll it thin into a wrapper about 10 cm across, turning it 90 degrees as you roll.
8. Put 30 g filling in the centre of each wrapper. Pleat the sides up around the filling, pressing it down to leave a flat top.
9. Set a steamer rack or basket in a pot with about a quart of water, below the rack level, and bring to a boil. Line the basket with parchment or cabbage if needed and grease it lightly.
10. Arrange the dumplings with space between them, cover and steam 7-8 minutes until the wrappers are slightly translucent and the centre reaches 65°C (150°F).
11. Mix soy sauce with Chinese black vinegar for the dip, adjusting to taste. Serve the dumplings hot.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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