Teochew Dumplings

Snacks September 29th, 2007

teochew dumplings

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.

teochew dumpling ingredients

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

 

Ingredients

 

  • 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

Sauce

 

  • ½ tablespoon caltrop starch
  • ½ tablespoon sugar
  • ¼ teaspoon salt
  • Sesame oil
  • White pepper powder
  • 2 tablespoon water

Quantity : 10

 

Method

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 ½ 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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Comments

  1. 1
    Anh
    September 29th, 2007 at 8:49 pm

    Impressive! I have eaten this type of dumplings so many times but never thought of making them. You have done a fabulous job!

  2. 2
    Mama BoK
    September 30th, 2007 at 8:47 am

    Is this like Soon Kueh..??

  3. 3
    sweet jasmine
    October 1st, 2007 at 4:55 pm

    what is caltrop starch? can i substitube with tapioca starch? would like to try yr mil recipe…

  4. 4
    celine
    October 1st, 2007 at 9:48 pm

    I never know Teochew got their own style in making dumpling though my husband is Teochew.

  5. 5
    tigerfish
    October 2nd, 2007 at 7:41 am

    That’s a lot of work! Wow!

  6. 6
    pablopabla
    October 2nd, 2007 at 9:11 am

    Anh : Credit to my mother-in-law, my wife and sister-in-law for making this. My job was to eat, take photos of it, jot down the recipe and post it here to share with all of you :D

    Mama Bok : Apparently not. I understand that it is different.

    sweet jasmine : Erm…I need to get back to you on an alternative name for this starch. It is definitely not tapioca starch. In view of its texture (the skin), I think it is important to get the correct ingredients and measurement. Otherwise, it might not turn out the way it should be.

    celine : I also learnt about it recently :D

    tigerfish : Yes, it’s quite time consuming having to prepare the ingredients for filling, cooking it, making the dough, filling it and steaming. It’s much fun if a couple of people help out.

  7. 7
    say ong
    October 2nd, 2007 at 9:43 am

    BTW while u r looking for an alternative name for caltrop, what is Tang flour?
    Thanks

  8. 8
    Little Kate
    February 21st, 2008 at 1:12 pm

    Can anyone enlighten me on what caltrop starch is?
    Many thanks!

  9. 9
    pablopabla
    February 21st, 2008 at 1:37 pm

    Say Ong and Little Kate : See the ingredients above for the links to caltrop starch and tang flour.

  10. 10
    Little Kate
    July 31st, 2008 at 8:37 pm

    Hi pablopabla,thanks for the link but will you be able to tell me what brand of caltrop starch did you use and what caltrop is known in chinese so that I could find it in the asian grocery shop. I have no problem getting tang flour but I have not come across any flour type with packaging that says they are caltrop..I really miss this teo chew kueh and want to make them. Thanks for help! Little Kate

  11. 11
    pablopabla
    August 5th, 2008 at 11:27 am

    Little Kate : Hi! My m-i-l just gave me a new tip. Substitute caltrop starch with cornflour and tapioca flour in equal portions. It will still turn out like the texture above :D Good luck!

  12. 12
    Little Kate
    August 6th, 2008 at 2:28 pm

    Hi pablopabla, THANKS HEEEEEEEEEEEEEEEEEEEEAPS for your advice! For one more time, to get my understanding correct can I confirm with you that I should use 57g of cornstarch and 57g of tapioca flour to replace the 57g caltrop starch called for in the recipe? THanks again! Little KAte

  13. 13
    pablopabla
    August 6th, 2008 at 2:41 pm

    Little Kate : No. It should be halved meaning approximately 28g of corn starch and 28g of tapioca flour.

  14. 14
    Little Kate
    August 8th, 2008 at 5:19 pm

    Hi Pablopaba, thanks alot!!!!!!! Let you know outcome soon! Little Kate

  15. 15
    Shelley
    January 15th, 2009 at 3:21 pm

    How lovely dumpling, especially the transparent dumpling skin.

  16. 16
    Richard
    May 27th, 2010 at 12:05 am

    Hi,

    I happened upon your recipe and this is one of my favourite dish.

    I’m not sure if this post is still active given that the last post is over a year ago, but I hope it is because I need some clarifications as follows:

    Is the method of making this complete ? I noticed that the ½ cups of water listed under for the Sauce is used to make the dough, but the rest of the ingredients under the sauce is not used or mentioned.

    BTW, what is the “A: before the 1/2 cups…..etc listed under the ingrediens mean ?

    Many thanks for the recipe and in advanced for your clarification.

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