Vegan Zhiu zhou Dumpling (Chinese Dim Sum~素潮州粉果)

Vegan Zhiu zhou Dumpling: Chinese Dim Sum~素潮州粉果

This recipe kept in my drawer for ages ago since I own a huge success of it.

Today, I wish to divvy with you all – the successfully way to make this little cute and yumminess ‘dim sum’.  In the olden days, I passed through uncountable failure for this pastry, sometimes it got cracked easily, couldn’t form a dough, too wet, the pastry too thin and crack again,… such tons of reason. I gave up to do it again for a certain time.

Remember one day, when I watched one cooking program on TV, couldn’t remember which one now (sorry for the chef), she used an easy way to achieve this special pastry. Then I knew, that is it for me; and that is the answer why I failed all the time.

This special pastry is not the same as shortcrust pastry, puff pastry, or filo pastry. It is for ‘dim sum’, the filling can be sweet or savoury. Today, I’ll make the savoury filling, and this little dumpling is my family’s favourite, they can finish the plate when it is still hot on the table, they all vanish before I bring the other plate out again. That’s why I always make double the quantity to feed them.  It is not a hard work for me, actually quite enjoyable.

Vegan Zhiu zhou Dumpling  (Chinese Dim Sum~素潮州粉果)


For the Pastry:

  • 1 cup Wheat Starch   澄麵粉
  • 1 tsp Potato Starch   薯仔粉/土豆粉
  • 1 1/4 cup Water   水
  • 1 tsp Vegetable oil    菜油

For the filling:    (Sorry, I forgot the measurement, only a rough guide)

  • About 1 cup Soy minced, spicy tofu or tempeh     五香豆干, 天貝
  • 1/2 cup Chinese Celery or Celery   中芹或西芹
  • 1 bunch of Fresh coriander, more or less will do  莞茜
  • 1/3 cup Roasted peanuts, bashed with rolling pin  花生碎
  • 1/3 cup Preserved vegetables  菜脯
  • 4 to 5 Dried Shiitake mushrooms, soaked   冬菇浸軟
  • 2 tsp Sesame oil  麻油
  • 1/2 tsp Ground White pepper      白胡椒粉
  • Dash of light soy sauce & 1/2 tsp Chilli oil   (optional)    豉油, 辣椒油
  • Salt to taste     鹽

For the dipping sauce: 

  • Soy sauce, sesame oil, finely chopped chilli (optional) or chilli oil. 



  1. For the filling:  First of all, finely chop the spicy tofu or tempeh, shiitake mushrooms, preserved vegetables, celery, coriander and set aside. Put the roasted peanuts into a plastic bag, use a rolling pin to bash it.
  2. Prepare a hot wok, add 1 tbsp of oil, gradually add the mushroom and tofu, stir and cook for around 2 minutes, then add the celery, preserved vegetables, keep stirring, until they turn softer.
  3. Add the seasoning, dash of chilli oil and sesame oil to give it more flavour, sprinkle with the finely chopped coriander and bashed roasted peanuts, stir to well incorporated. Off heat.
  4. Let it cool down and chill in the fridge. If you want to make the dumplings straight away, put the fillings into the freezer for a half hour when you prepare the pastry.
  5. For the pastry:  Prepare all the ingredients on hand before you get a start is the most important task for this pastry. Put the water into the saucepan, bring it to the boil, reserve 2 tbsp of boiling water, add the oil into the boiling water, then follow the two different flours, use a wooden spoon to give it a peacefully quick stir, until it forms a rough dough like, (it’s not necessary to form a smooth dough), cover a lid straight away and leave it for about 5 minutes.
  6. Sprinkle more potato starch on the working table, take out the dough on the table and sprinkle more starch on top. The dough should be still hot, knead the dough if it can touchable, try to add the reserved boiling water if possible to knead the dough until smooth. (If the dough is too wet, add more potato starch, otherwise, if it is a bit dry, add more hot water).
  7. Roll the dough into a long sausage-like, divide into small portions about our thumb size (sorry, I forgot to keep the measurement record). Press down the small dough and put between two pieces of cling film, roll into a small flat disc.
  8. Take the piece of pastry in the palm, spoon about one tablespoon of cold fillings in the middle, fold in half to make a half-moon shape, seal the edge. Lay on an oiled plate and repeat the rest of all the pastry. Brush each of the dumplings with oil as well.
  9. Prepare the steamer with boiling water, steam the dumplings for about 10 to 12 minutes until the pastry turns to transparent gloss. Off heat. Cool down in the steamer for a few minutes before serves!



  • Serve hot with the dipping sauce with or without the chilli.
  • Remember to brush the dumplings with little bit oil to prevent it crack after steam.
  • Making the pastry plays the main role of this dumpling, read the steps carefully before you start to work.

Chinese translate:   素潮洲粉果

澄麪粉   1杯
薯仔粉(土豆粉)  1茶匙多少少
水  1 1/4杯
菜油  1茶匙

餡料:  大概的,没有太準的
中芹或西芹  半杯,切碎
烤香的花生  1/3杯,,,,
菜脯  1/3杯
冬菇  4-5朶,用水浸軟。切碎
麻油  2茶匙
白胡椒粉  半茶匙
豉油適量,辣椒油  1/2茶匙 (可加可减)

1.  首先將五香豆干或其他天貝,冬菇,菜脯,加油入镬炒香,加入中芹再炒軟,加其他調味料,試味,熄火。再加入莞茜碎和花生,兜匀所有材料,待凉,放入雪柜雪凍,備用。
2.   將所有皮的材料預備好。加水入煲内,煮滾,留起2湯匙滾水。
3.   加油入滾水,將兩種粉倒入,用木匙快速攪匀,直至大概攪成糰,將煲蓋蓋上,焗大约5分鐘,此步驟一定要做。
4.   洒土豆粉在工作抬上,將煲内的粉糰倒在枱上,小心可能很熱,加入少少土豆粉再搓揉,盡量加入先前留起的熱水,直至搓成半透明色的光滑粉糰。
5.   將粉糰搓成長條形,大概直徑1cm圓週,可以看圖的。然後分割成大小平均的小粒,例如好像姆指大小。
6.   取一粒粉糰用麵棍壓扁,其余的粉糰一定要蓋上半濕的布,以防變乾。
7.   將粉糰壓扁,放餡料,摺成半月型。排放在一隻搽了油的碟上,再將每隻粉果面搽上少少油。
8.   用大火蒸約10 至12分鐘。粉果會呈現透明色。關火。



6 thoughts on “Vegan Zhiu zhou Dumpling (Chinese Dim Sum~素潮州粉果)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s