GOW CHOI GAU – SHRIMP & CHIVES DUMPLINGSPrep: 60 min Cook: 12 min Servings: 40by Linda Tay Esposito31 recipes>
Gow Choi - Chinese chives are stronger in flavor -- more garlicy taste than regular chives -- than regular chives. The flat-leaf, foot-long green is used as a vegetable rather than used as a herb. In this classic dim sum dish, the chives are mixed with shrimp and stuffed in a a dumpling. The crystal dumpling skin is made from a combination of wheat starch and tapioca starch which gives the dumplings a translucent look, and a chewy and "elastic" bite. Make sure that you use boiling water when making the dough as the starch needs to be cooked to turn it into a gooey mixture that forms the binding for the dough.
- 2¼ cups wheat starch
- 3 Tablespoons tapioca starch
- 1½ cups boiling water
- 1½ Tablespoons vegetable shortening or canola oil
- 12 oz raw shrimp, shelled and deveined (size 31/40 shrimp)
- 4 oz Chinese chives, blanched, minced to make 1 cup
- ¼ cup / 2 oz canned bamboo shoots, rinsed, pat dry and minced
- 4 Tablespoons cilantro, minced
- 1 Tablespoons soy sauce
- 2 Tablespoons Chinese rice wine or pale dry sherry
- 1 Tablespoon sesame oil
- 2 Tablespoons cornstarch
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- Some tapioca starch for dusting
- Napa or savoy cabbage leaves, whole leaves, blanched for lining baskets
- 1/4 cup red wine vinegar
- 3 tablespoons water
- 10 slices ginger, thinly julienned
- Preparing the dough: Combine the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water (must be boiling!), stirring until a ball forms. The dough should be slightly translucent. Stir in the shortening, a little at a time. Transfer to a lightly floured board and knead for a few minutes until soft and smooth. Divide the dough into 4 balls. Cover dough with a damp tea cloth for 15 minutes.
- Preparing the filling: Chop/mince the shrimp with a cleaver on a cutting board until it becomes a rough paste. Place in a large bowl.
- Cut the Chinese chives into 4 inch pieces, blanched in a pot of hot water (20 seconds). Remove, and squeeze dry between two plates. Chop the blanched chives finely. Finely chop the bamboo shoots and cilantro. Add to the shrimp.
- Mix all the seasoning ingredients (soy sauce, rice wine, sesame oil, cornstarch, sugar, salt and white pepper) together. Pour into the shrimp and chives mixture and mix well.
- Assembling the dumplings: Take a dough portion, work into a round ball, flatten into a disc and using a rolling pin, roll out dough (switching to a right angle direction to the previous direction every few times) until the dough is uniformly 1/8 inch thick. Use a round 3Â½ inch cookie cutter and stamp out round pastry skins. You should have about 40 skins. Cover dough with a damp tea cloth as you work.
- Folding the dumplings: Brush the edges of the pastry with a little water. Place the pastry skin in your palm. Place 1 teaspoon of filling into dough, being careful to avoid the edges. Fold into half to make a crescent moon. Using your thumb, form little pleats on the top edge of the crescent, and press the two layers together to seal. Make sure seams are well-sealed and place on a tray dusted with tapioca starch.
- Steaming the dumplings: Placed onto a steamer that is lined with blanched cabbage leaves or perforated parchment. Steam over simmering water for 6-8 minutes or until the dumplings are translucent. (if the dumpling skin is thick, you may need a few more minutes). Add water if necessary so that wok is not dried out.
- Preparing the dipping sauce: Julienne ginger, and mix with red wine vinegar and water. Serve with the dumplings.
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