Vegan Teochew (Chiu Chow) Crystal Dumplings - 潮州粉果

By WoonHeng · 120 min

Ingredients

Instructions

1. Mix the seasoning ingredients in a bowl until well combined.
2. Heat a large non-stick pan with a tablespoon of oil. Sauté the tofu and mushrooms until golden brown.
3. Add the carrot, celery, preserved radish and chestnut, and cook for about another minute.
4. Season with the prepared sauce and stir-fry to combine. Stir in the cornstarch slurry, then turn off the heat and transfer the mixture to a bowl.
5. Fold in the chopped Chinese chives and toasted peanuts. Taste and adjust the seasoning if needed, then set aside to cool.
6. In a bowl, stir the wheat starch, tapioca starch, sweet potato powder and salt until well combined.
7. Bring 250 ml water to a rolling boil. Stir the hot water into the dry ingredients with a rolling pin until combined; some flour will turn translucent right away.
8. Gather the flour into a dough, adding room-temperature water one tablespoon at a time if it is too dry. Add the oil and knead until incorporated. Cover tightly and rest for 5 minutes.
9. Cut ten 4x3-inch parchment rectangles. Lightly flour a work surface with tapioca starch, knead the dough until soft, and divide it into 10 equal pieces, keeping unused dough covered.
10. Roll each piece into a 4-inch circle with a thick middle. Place a heaping spoonful of filling in the centre, pleat to seal, and transfer to a parchment rectangle.
11. Bring water to a rolling boil in the steamer pot. Place the dumplings on the inner steamer rack and steam over high heat for 10 minutes.
12. Uncover and brush a thin layer of shallot oil over the dumplings to keep them from drying out. Serve warm with hoisin and chili sauce.

Summarized from WoonHeng's video. Watch it for the details.

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