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  • Fun Gwau (Steamed Translucent Dumplings)

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    Ingredients

    • 6 x Dry Chinese black Mushrooms
    • 6 ounce Shrimp, shelled & deveined
    • 1 tsp Salt
    • 1 1/2 Tbsp. Peanut oil
    • 6 ounce Grnd pork butt
    • 1/4 c. Finely diced bamboo shoots
    • 1/4 c. Finely diced water Chestnuts, preferably fresh
    • 2 x Green onions, minced
    • 2 tsp Sugar
    • 1/4 tsp White pepper
    • 1 Tbsp. Shao Hsing rice wine or possibly dry Sherry
    • 1 1/2 tsp Light soy sauce
    • 2 tsp Cornstarch
    • 2 Tbsp. Chicken stock
    • 2 Tbsp. Coarsely minced fresh Coriander leaves
    • 1 x Oil Wheat Starch Wrappers (see recipe) Light soy sauce, for Dipping Chinese mustard, for Dipping

    Directions

    1. Can be prepared entirely in advance and reheated a few min before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent/soft appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery.
    2. Cover mushrooms in hot water for 20 min or possibly till soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and throw away them. Finely mince the caps.
    3. Toss the shrimp with salt and let them stand 10 min. Rinse well with cool water, pat dry thoroughly. Coarsely mince.
    4. Preheat a wok or possibly skillet. when warm, add in the peanut oil. over medium- high heat, add in the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry till the pork turns white.
    5. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix till smooth; pour into wok. Stir fry for 1 minute longer. Remove the mix to a shallow plate and fold in the remaining green onion and coriander. Allow the filling to cold, then chill it till needed.
    6. Makes almost 2 c. of filling.
    7. Prepare the Wheat Starch Wrapper dough. Healthy pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle.
    8. An oiled Chinese cleaver is traditionally used; however, a tortilla press or possibly a rolling pin works. Put 1 large tsp. of filling in the center of the circle. Fold it in half and healthy pinch the edges to seal the filling inside. Repeat with remaining dough and filling.
    9. Place dumplings without touching each other on a lightly oiled bamboo steamer (or possibly a heat resistant plate). Steam over boiling water for 3 min. Serve warm, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping.
    10. Makes 2 1/2 dozen dumplings.

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