Dim Sum cod fish DUMPLINGS
For the filling: • 300 gm cod fish meat, roughly chopped • 200 gm prawn, cleaned, chopped • 10 gm chicken stock powder • 15 gm sugar • 20 gm potato starch • 50 ml onion infused oil • 30 ml sesame oil • 20 gm minced garlic • 20 gm minced ginger • White pepper powder, to taste • Salt, to taste
For the wheat starch skin ( wrapper): • 200 gm potato starch • 400 gm wheat starch • 500 ml hot water • 50 gm shortening • Yellow food colouring the filling well with a wooden spoon; cover and set aside.
In a bowl, mix all the dry ingredients for the dough. Pour in hot boiling water, and stir with a wooden chopstick. Add the shortening and colouring last.
Take a piece of wheat starch dough and flatten with a “har gao” skin knife.
Line up the dumpling wrappers on a work surface. Place two teaspoons of filling in the centre of each wrapper.
Lightly moisten the edge of each with water and pinch together to surround the filling and form a half moon.
Pleat edges to secure the seal.
Place into a dim sum basket and steam for 8 10 minutes. Garnish with black fish roe.
For the fil lling: • 200 gmg shrimp, peeled, deveined • 400 gmg lobster meat, cut into ½ inch se egments
• 50 gm minced bamboo shoots, water chestnuts • 10 gm chicken stock powder • 20 gm sugar • 20 gm potato starch • 30 ml onion infused oil • 30 ml sesame oil • Fine salt, to taste
For the wheat starch skin ( wrapper): • 200 gm potato starch • 400 gm wheat starch • 500 ml hot water • 50 gm shortening • 1 tsp squid ink
Mix all the ingredients for the filling and set aside.
In a bowl, mix all the dry ingredients for the dough. With wooden chopsticks, stir in the boiling hot water, shortening and squid ink.
Sprinkle wheat starch over a wooden cutting board or other appropriate kneading surface.
While the dough is still hot, start kneading until it becomes smooth. If the dough is sticky, you may need to add more wheat starch.
Cut the dough into four sections and roll each section into an eight inch cylinder, using the palms of your hands. Cut each cylinder into eight pieces. Cover with plastic to keep the dough moist while you flatten each piece.
To make the wrapper into a near perfect circle, sandwich the piece of dough between two pieces of parchment paper and flatten it using the bottom of a pan. Then you can use a rolling pin to roll them out to at least 3 ½ ” wide.
Fold eight narrow pleats, where each pleat overlaps the previous pleat halfway. Use a small spoon to place a teaspoon of filling into the centre of the wrapper.
Press the edges of the dough together, forming a half circle.
Put it on your working surface, pressing the bottom of the dumpling, and repeat the same steps for the remaining wrappers.
Using a steamer, cook the dumplings on high heat for 7 minutes. Remove the steamer from the heat and let them sit for 3 minutes. Serve dumplings hot.
For the dumplings:
• 20 round wonton wrappers • 5 gm black fish roe • 2 coriander stalks
Combine the chicken, chicken stock powder, sugar cornstarch, sesame oil, mushrooms, salt, and pepper in a big bowl and mix well.
Take a wonton wrapper and place a heaped teaspoon of the filling in the centre. Gather up the sides of the wrapper and mould into a ball, leaving the centre open.
Brush the top of the wrapper with some water. Fold the excess wrapper down and pinch the wrapper around the filling firmly to prevent it from opening up and separating when cooked.
Oil the bottom of a bamboo steamer and line it with parchment paper.
Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water ( making sure that the water does not touch the bottom of the steamer).
Steam the dumplings until cooked, 6 8 minutes.
Top each siew mai with black fish roe, and corian der leaves ( optional).