Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup chopped conpoy (dried scallops)
- 1/4 cup chopped shiitake mushrooms
- 1/4 cup chopped bamboo shoots
- 1/4 cup chopped water chestnuts
- 2 tablespoons chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Special equipment needed:
- Bamboo steamer
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine flour and water. Knead until a smooth dough forms. Cover and let rest for 30 minutes.
2. In a separate bowl, mix together chopped conpoy, shiitake mushrooms, bamboo shoots, water chestnuts, scallions, soy sauce, sesame oil, sugar, salt, and white pepper.
3. Roll out the dough on a floured surface to 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles of dough.
4. Place a teaspoon of the filling in the center of each dough circle. Fold the dough over the filling and pinch the edges together to seal.
5. Cut small squares of parchment paper and place them in the bamboo steamer. Arrange the dumplings in the steamer, leaving space between them.
6. Steam the dumplings over boiling water for 10-12 minutes, or until cooked through.
7. Serve hot with soy sauce or chili oil for dipping.
- Time:
Preparation time: 45 minutes
- Cooking time: 10-12 minutes
Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- Makes 20-24 dumplings
Nutritional information:
- Calories: 60 per dumpling
- Fat: 1g
- Carbohydrates: 10g
- Protein: 3g
Substitutions for ingredients:
- Dried shrimp or dried oysters can be used instead of conpoy.
- Canned bamboo shoots or canned water chestnuts can be used instead of fresh.
Variations:
- Add minced garlic or ginger to the filling for extra flavor.
- Use ground pork or shrimp instead of the vegetable filling.
Tips and tricks:
- Make sure the dough is rolled out thinly and evenly for the best texture.
- Don't overfill the dumplings or they may burst open during steaming.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
Storage instructions:
- Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the dumplings for 5-7 minutes until heated through.
Presentation ideas:
- Serve the dumplings on a bamboo steamer for an authentic touch.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with hot and sour soup or egg drop soup for a complete meal.
Suggested side dishes:
- Steamed broccoli or bok choy
- Fried rice or noodles
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dumplings are falling apart during steaming, make sure they are sealed tightly.
Food safety advice:
- Make sure the filling is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Conpoy is a popular ingredient in Chinese cuisine, especially in Cantonese dishes.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve as an appetizer or as part of a dim sum spread.
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Region: Chinese