Teochew or Chaozhou Dumplings are good exercise for the jaw. Packed with plenty of ingredients including peanuts, dried shrimps, mushrooms and bamboo shoots, each bite gives you a riot of taste and texture – from the smoky peanuts to the soft mushrooms right to the crunchy sweet taste of bamboo shoots. My mother-in-law made this for supper during my visit to Kuching recently and the recipe is based on a cookbook which she adapted and slightly modified.
I was intrigued with the tang flour and caltrop starch which were used to make the dumpling skin. The end result is a skin which is slightly translucent and almost had a slight rubbery texture to it (which ensured that the filling does not burst out after steaming). I understand that this combination is used quite often in making other types of dumplings. Anyway, if you have time and you want to impress your family or guests, give this recipe a try.
This is my mother-in-law’s recipe for Teochew Dumplings
- 113 grammes tang flour (fine wheat starch)
- 57 grammes caltrop starch
- 50 grammes peanuts
- 50 grammes bamboo shoots
- 50 grammes carrots
- 50 grammes dried shrimps
- 4 dried black mushrooms
- 2 sprigs Chinese parsley
- 150 grammes pork
- 1 teaspoon crushed garlic
- Â½ tablespoon caltrop starch
- Â½ tablespoon sugar
- Â¼ teaspoon salt
- Sesame oil
- White pepper powder
- 2 tablespoon water
Quantity : 10
Deep fry peanuts till crisp. Soak and pat dry dried shrimps.
Scald bamboo shoots. Soak and trim mushrooms. Peel, wash and dice carrot. Dice parsley and pork.
To prepare filling, stir fry crushed garlic with 1 tbsp of oil until fragrant. Add pork. Stir fry until nearly cooked. Put in bamboo shoots, carrot, mushrooms and dried shrimps. Mix well. Stir in sauce. Add peanuts and parsley. Mix well and dish up.
Sieve tang flour and caltrop starch. Boil 1 Â½ cups of water. Add sieved flour. Quickly stir and switch off heat. Cover and cook for about 5 minutes. Remove and knead into smooth and soft dough.
Divide dough into 10 small portions and roll into round this sheets. Place suitable amount of filling on each sheet. Place in a greased steamer and steam for 15 minutes over high heat. Serve hot.
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