This dumpling was just wonderful - the skin was very crispy and the inside was very nice, soft, chewy and flavoursome. It is known as Hum Sui Kok in cantonese.
Yield : 26 dumplings.
320g Glutinous rice flour
120g Wheat Starch (tang meen fun)
160g pork, minced
120g shrimps, cut into small pieces
onions, bamboo shoots, mushroom, chives or spring onions
1 tsp salt
1 1/2 tsp sugar
some chicken stock, white pepper, sesame oil, soy and dark soy sauce
1. Heat the wok with oil, add onions, minced pork, mushroom and bamboo shoots. When the meat almost done, add shrimps and the seasonings. You may add a bit of water+cornstarch if you like. Put the meat mixture in a bowl, mix with chives and/spring-onion. Set aside.
2. To make the dough... in a bowl mix glutinous rice flour and wheat starch. In a small pot boil water, add sugar and stir till dissolved. Pour the sugar water into the flour mixture, add lard. Mix and knead till smooth. Divide the dough into small portion, each 35g.
3. Heat the oil. Flatten and shape a small dough as a pocket, add 2 tsp filling, seal. Deep-fry one dumpling first to test the temp.
The 1st ball I fried came out very well, then decided it was too slow and transferred to the stove - result spoilt 4 balls . Lesson learnt - have to be very patient and do it on medium heat.
I am not a fan of Chinese pau (steamed dumplings) but these dumplings are delicious as they are deep-fried.
Recipe : jerseymom @kitchencaper (adapted)