I'm interested with the shapes of this dumplings when I saw it at my talented friend's blog, Sinta from CG. Then, from her blog too, I found this wei-chuan's cookbook that convinced me to order it. So, after took a while, at last I received my dimsum book a week ago.
Once I got it, I made lots of plans already for which dim sum from the book that I want to make :). And this four-flavor dumpling is my first project. So, don't be surprise, I spent 2 hours to make it! The shaping process took me for ages! It's not bad for a beginner like me, right? :).
All my time that I spent and my energy to make it are paid off when I heard my hubby compliments me, "The look is great and the taste is good!". I love cooking, I love baking, and I love making people smiling when they eat my foods, just as simple as that :).
Four-Flavor Dumplings
Ingredients:
Skin:
2-1/2 cup AP flour
1/2 cup boiling water
1/4 cup cold water
1 cup lard or shortening
Filling:
1 lb ground pork
1-1/2 cup shrimp, deveined, shelled, ground.
1 cup bamboo shoots, coaresly chopped
4 stalks green onion, chopped
1 tbsp ginger, chopped
2 tbsps tapioca starch
3 tbsps cooking wine
2 tbsps sesame oil
1 tbsp sugar
1 tbsp salt
1/2 tsp pepper
Garnish:
Green onion, chopped
Carrot, chopped
4 egg yolks, stir fry to half solid, chopped
4 egg whites, stir fry to solid, chopped
Preparation:
For Filling:
Combine all ingredients and mix it thoroughly. Set aside
For Skin:
In a mixing bowl, combine flour and hot water and mix. Add in cold water and lard, mix it with hook attachment and set on speed 2. Mix it until all ingredients are well mixed.
Dust a flat surface board with flour. Transfer the dough on to the prepared board. Knead it for 2 minutes until smooth. Roll the dough into a long log shape, then cut it into 24 pieces. Use a rolling pin to roll each piece of dough into a thin 2 inch circle. Repeat for the rest of the dough.
Finishing:
Place 1 tbsp or 1 portion of 24 of the filling in the center of a dough circle. Pinch together the opposite edges at the midpoint. Bring the other opposite edges to the midpoint and squeeze together to form four loops. Shape the loops into pockets. Fill each pocket with one of garnish ingredients. Steam the dumpling over boiling water, over high heat for 7 minutes. Remove and serve it.
Ya ampun, cantik banget, plus pas sebelum difoto ditatanya juga bagus hehehehe.... *jadi gak tega makannya*
ReplyDelete@Leony: thank you le :). hehehhe jadi sayang yah makannya :)
ReplyDeleteaaahhh...so beautiful, Bel...
ReplyDeleteyou are so good in cooking :P
Bel, keren....!!!!! Makasih ya udah muji, hehehe...;). Tapi kamu punya dumplings lebih bagus bentuknya drpada yg aku buat, Bel. Aku suatu saat mungkin musti coba buat lagi, tapi mmg bener kata kamu, alamak, lama bgt buat ini dumplings, kapan ya aku bisa punya waktu (atau motivasi) untuk buat dumpling2 rumit kayak gini lagi...
ReplyDeletePas aku ketemu itu Wei Chuan cookbook di Amazon, aku seneng bgt, krn di Jerman tuh aku feeling deprived gak bisa ke resto2 dim sum dgn gampang haha;). Buku2 Wei Chuan yg lain juga menarik kok, selalu buat ngiler tuh kalo ngeliat foto2nya.
@Yenny: thank you yen :).
ReplyDelete@CG: huaaa daku jadi geer nih sin dipuji ama master dumpling :). Thank you say for the compliment :). Iyaaaaa bikin ini lama yaaaa...kudu sabar pas bentuk2in nya yah sin. Ayo sin bikin lagi yang unik2, nti daku tinggal liat di blog mu :)
ReplyDeleteIya bagus yah buku wei chuan itu untuk dim sum komplit yah sin, dia ada kluarin 1 buku dimsum lagi kan yah? Di jerman susah yah nyari resto dim sum? kalo di seattle sih mendingan sin banyak resto dimsum, cuma saking daku ini pengangguran jadinya nyoba2 bikin ndiri deh. Lagian kalo bikin ndiri lebi ketauan yah sin pake daging apaan..huehehehehe
salut dah bel gua ama elo...pasti super ribet nih bikinnya, btw elo tuh uda bukan beginner lagi loh...:D
ReplyDelete@KD: ya ampun tik, kok bs kelewat gini ya komen lo, blom ke reply :(. Maap yak say. Iya tik ribet bener bikinnya tp puas pas liat hasilnya :). Duh thank say for the compliments :).
ReplyDelete