Teochew Dumplings

Here are the ingredients that you will be needing!

Filling materials:

【1】 150 grams of minced pork,

【2】 10 grams of dried shrimp (soaked in water and soaked and diced),

【3】 15 grams of mushrooms (soaked in water and soaked and diced),

【4】 15 grams of dried beet (soaked in dilute brine and diced),

【5】 sago (peeled and diced) 125 G,

【6】 leeks (chopped) 75g,

【7】 coriander (chopped) 1 stalk,

【8】 peanuts (toasted, added when filling) 30g

Marinade:

【1】 Light soy sauce (soy sauce) ½ tsp,

【2】 sugar ½ tsp,

【3】 corn flour (corn flour) ¼ tsp,

【4】 chicken powder ¼ tsp,

【5】 salt ⅛ tsp,

【6】 2 tsp water,

【7】 a little pepper,

【8】 a little sesame oil

Sauce:

【1】 ¼ teaspoon salt,

【2】 ½ teaspoon sugar,

【3】 1 teaspoon oyster sauce,

【4】 a little pepper,

【5】 80 ml water

Corn starch water:

【1】 Corn flour (corn flour) 2 teaspoons,

【2】 1 tablespoon water

Powder peel material:

【1】 160g wheat starch,

【2】 50g potato starch,

【3】 salt ⅛ teaspoon,

【4】 ½ teaspoon sugar,

【5】 500ml boiling water,

【6】 200g tapioca flour (tapioca flour),

【7】 2 teaspoon oil

Prepare the filling:

【1】 Mix the minced pork with the marinade and marinate for about 30 minutes. Heat a wok with medium-high heat, add the minced pork, and fry until the color turns. Sheng Qi spare.

【2】 Add a little oil to the original wok, add dried shrimps, and mushrooms until fragrant. Add dried vegetables and sauté. Add the shag kudzu grains and stir well. Minced pork back to the wok. Pour in the sauce, cover and cook for about 3 minutes. Stir in the leeks and cilantro. Buried in water with raw powder. Let it cool and set aside. Stir in peanuts when you want to wrap the noodles to keep the crunch.

Prepare dumpling peel:

【1】 Sift the clarified flour, cornstarch, salt and sugar in a deep dish and mix well. Pour in boiling water and quickly mix with chopsticks to form a sticky batter.

【2】 Place tapioca flour on a clean surface. Let the batter cool down, pour it into tapioca flour and knead it into a dough. Rub in the oil gradually. Roll into a ball.

The practice of packing dumpling:

【1】 Roll the dough into strips. Cut out about 20 grams of small dough on average. Flatten each small dough with your wrist, and then use a rolling pin to roll into an 8cm (3 inch) diameter round cake. Pack a spoonful of fillings. Press to close the mouth into a semicircle. Push the edge to the center of the wave pleats. (Note: If the dough is not made, it must be covered with a slightly damp cloth or plastic wrap to prevent it from drying out.) Repeat this step to wrap the remaining dough with the filling.

【2】 Put the wrapped noodles in a steamer that has been covered with baking paper. Steam over high heat for about 8 to 10 minutes, and serve. It can be enjoyed with soy sauce and chili oil (chili sauce).

The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.