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 hugh sucess 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 in 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.
- 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.
- 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.
- 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.
- 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.
- For the pastry: Prepare all the ingredients on hand before you get 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 fiecefully 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.
- 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).
- 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.
- 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.
- 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 a main role of this dumpling, read the steps carefully before you start to work.
Chinese translate: 素潮洲粉果
水 1 1/4杯
豉油適量，辣椒油 1/2茶匙 (可加可减)
8. 用大火蒸約10 至12分鐘。粉果會呈現透明色。關火。