I have always loved Cantonese Dumpling but never really tried cooking them. Well,I finally came up with a recipe using ingredients that I like. This is a somewhat complicated recipe but the results are well worthwhile. Try my Cantonese Dumpling Recipe.
- 6 to 10 dried black mushrooms
- ¼ lb. raw pork
- 1 tablespoon cornstarch
- ½ cup finely diced raw shrimp, about ¼ lb.
- ¼ cup lard
- ¾ cup finely diced bamboo shoots
- ½ cup finely diced roast pork
- Salt to taste
- 1 tablespoon dry sherry
- ½ teaspoon sugar
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 80 to 120 fresh cilantro leaves without stems
- Place the mushrooms in a bowl and pour hot, not boiling, water to cover.
- Let stand 15 to 30 minutes, then drain and squeeze out excess moisture. Cut off
tough stems and discard. Slice and dice mushrooms finely to make about ½ cup.
- Cut raw pork into small dice and mix well with half the cornstarch. Set aside.
- Place shrimp in another bowl and add the other half of cornstarch. Mix well . Set aside.
- Heat lard in wok or fry pan, and when hot, add raw pork. Stir to break up any lumps.
- When pork browns, add bamboo shoots, roast pork, mushrooms, shrimp, salt, sugar, sherry, sesame oil, pepper. Mix well.
- Spoon mixture into bowl (about 4 cups of mixture)
- Cool thoroughly. May even be chilled until ready to use.
- 2 cups all-purpose wheat flour
- 8 tablespoons rice flour
- ½ cup cornstarch
- 2 ¾ cups boiling water
- 1 tablespoon lard
- Combine all-purpose flour, rice flour, and cornstarch in mixing bowl.
- Gradually add the 2 ¾ cups boiling water while stirring rapidly.
- As soon as the dough is cool enough to handle, knead until it becomes stiff.
- Immediately add lard. Turn dough out onto a clean board and knead while still hot, about 5 minutes.
- Form the dough into a ball and place in clean mixing bowl. Cover with a towel and let stand for 3 or 4 minutes.
- Lightly oil a plate that will fit into the top of the steamer.
- Divide the dough into 4 equal pieces.
- Roll each piece into a sausage shape about 16 inches long.
- One piece at a time, cut each piece into approximately twenty 1 ½ inch pieces.
- Roll each into a ball.
- Roll each ball out into a circle, 3 to 3 ½ inches in diameter. Place the circles side by side.
- Avoid overlapping or stacking as they will stick together. Keep them covered with a damp cloth to keep them moist.
- When one piece has been completely rolled out, fill with 2 level teaspoons of filling.
- Place a cilantro leaf or two on top of the filling.
- Bring up the other side of each wrapper and pinch the edges together all around to make a filled ‘cup’. Place the filled dumpling on the oiled plate with the cilantro side facing up.
- Continue until all the circles are filled, keeping the finished dumplings covered with cloth to avoid drying out.
- Repeat the process with the remaining sausages of dough until either the filling or the pastry has been used up, arranging the dumplings on oiled plates.
- Now place in the top of the steamer over boiling water. Cover closely and steam from 5 to 8 minutes, until thoroughly done.
- Serve hot on plates they were steamed on, with a dipping sauce made of the oyster sauce and sesame oil blended together.
Yield: 75 to 80 dumplings.
Note: The raw filled dumplings may be frozen for up to a month, after sealing them securely, plate and all, in foil or plastic wrap. When ready to use, steam without defrosting, increasing the steaming time to 15 to 20 minutes.
- 3 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Blend together.
- Serve with dumplings.