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 :).
2-1/2 cup AP flour
1/2 cup boiling water
1/4 cup cold water
1 cup lard or shortening
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
Green onion, chopped
4 egg yolks, stir fry to half solid, chopped
4 egg whites, stir fry to solid, chopped
Combine all ingredients and mix it thoroughly. Set aside
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.
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.