After trying the amazing siu mai from my new dumpling book, I knew I had to keep creating. I had managed to procure some Chinese chives from the Chinese grocery, and one dumpling I absolutely love in the chive dumpling. The shell is almost see-through, so you get a glimpse of the green chives in filling (see round dumplings in back of picture). These were absolutely amazing, crunchy on the outside and pungent and garlic-y on the inside.
Gau Choi Gau (Chinese Chive Dumplings)
From Dim Sum: The Art of the Chinese Tea Lunch by Ellen Leong Blonder
1½ teaspoons salt
½ pound Chinese chives, cleaned, trimmed, and cut in ½-inch lengths
4 ounces shrimp, peeled, deveined, and cut in ¼-inch dice (about ½ cup)
½ teaspoon soy sauce
⅛ teaspoon ground white pepper
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
Wheat Starch Dough, substituting 1 tablespoon glutinous rice flour for 1 tablespoon of the tapioca flour
Peanut or vegetable oil, for pan-frying
Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the chives and blanch for 1 minute over high heat. Drain the chives in a colander, and rinse under cold water to stop the cooking. Squeeze the chives dry and transfer them to a medium bowl. (You should have about 1¼ cups.)
Preheat the oven to 200°F.
Combine the chives with the remaining ½ teaspoon salt, the shrimp, soy sauce, white pepper, sesame oil, and cornstarch. Set aside.
Cut each cylinder of the wheat starch dough crosswise into 6 pieces. Put on piece of dough, cut side up, between two 6-inch squares of baking parchment; then position the flat side of a cleaver blade or a flat bottom of a pan over it and press straight down to form a 3½-inch circle. Peel off the parchment.
Spoon about 2 teaspoons of the filling onto the center of a circle of dough. Make 8 to 10 pleats all around the edge, bringing up the sides evenly, and then pinch closed. Turn the dumpling pinched side down, and pat it gently to flatten it into a 2-inch disk. Repeat with the remaining dough and filling. Lightly dust a board with wheat starch; then place the finished dumplings on it.
Heat a large skillet over medium-high heat, and then add 1 tablespoon oil. When it is almost smoking, arrange one layer of dumplings in the skillet, leaving enough room so they are not touching one another. Cook the dumplings for 2 to 3 minutes on each side, pressing them gently with a spatula, until they turn crisp and just begin to brown. Carefully add ½ cup water (it will spatter), cover the skillet tightly, reduce the heat to low, and cook for 3 minutes, or until the dough becomes somewhat translucent around the sides. Uncover, raise the heat to medium, and cook for 3 to 4 minutes longer, or until the water has evaporated; turn the dumplings to cook until both sides become slightly crisp and light brown. Transfer the dumplings to a serving plate, cover them lightly with foil, and keep them warm in the oven while you make the next batches. Serve hot.
Makes about 18 dumplings
Wheat Starch Dough
1¼ cups wheat starch plus ¼ cup tapioca flour
½ teaspoon salt
1 cup boiling water
1 teaspoon peanut or vegetable oil
In a medium bowl, combine the wheat starch, tapioca flour, and salt. Add the boiling water and the oil and stir with chopsticks or a wooden spoon. While the dough is still very hot, turn it out onto a board dusted with 1 tablespoon of wheat starch. Knead until smooth, adding a little more wheat starch if necessary. The dough should be soft but not sticky.
Divide the dough into thirds. Use your palms to roll each portion into an 8-inch cylinder. Cover loosely with a slightly damp paper towel to keep the dough from drying out. The dough is now ready to cut and press or roll out as needed.
1½ teaspoons salt
½ pound Chinese chives, cleaned, trimmed, and cut in ½-inch lengths
4 ounces shrimp, peeled, deveined, and cut in ¼-inch dice (about ½ cup)
½ teaspoon soy sauce
⅛ teaspoon ground white pepper
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
Wheat Starch Dough, substituting 1 tablespoon glutinous rice flour for 1 tablespoon of the tapioca flour
Peanut or vegetable oil, for pan-frying
Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the chives and blanch for 1 minute over high heat. Drain the chives in a colander, and rinse under cold water to stop the cooking. Squeeze the chives dry and transfer them to a medium bowl. (You should have about 1¼ cups.)
Preheat the oven to 200°F.
Combine the chives with the remaining ½ teaspoon salt, the shrimp, soy sauce, white pepper, sesame oil, and cornstarch. Set aside.
Cut each cylinder of the wheat starch dough crosswise into 6 pieces. Put on piece of dough, cut side up, between two 6-inch squares of baking parchment; then position the flat side of a cleaver blade or a flat bottom of a pan over it and press straight down to form a 3½-inch circle. Peel off the parchment.
Spoon about 2 teaspoons of the filling onto the center of a circle of dough. Make 8 to 10 pleats all around the edge, bringing up the sides evenly, and then pinch closed. Turn the dumpling pinched side down, and pat it gently to flatten it into a 2-inch disk. Repeat with the remaining dough and filling. Lightly dust a board with wheat starch; then place the finished dumplings on it.
Heat a large skillet over medium-high heat, and then add 1 tablespoon oil. When it is almost smoking, arrange one layer of dumplings in the skillet, leaving enough room so they are not touching one another. Cook the dumplings for 2 to 3 minutes on each side, pressing them gently with a spatula, until they turn crisp and just begin to brown. Carefully add ½ cup water (it will spatter), cover the skillet tightly, reduce the heat to low, and cook for 3 minutes, or until the dough becomes somewhat translucent around the sides. Uncover, raise the heat to medium, and cook for 3 to 4 minutes longer, or until the water has evaporated; turn the dumplings to cook until both sides become slightly crisp and light brown. Transfer the dumplings to a serving plate, cover them lightly with foil, and keep them warm in the oven while you make the next batches. Serve hot.
Makes about 18 dumplings
Wheat Starch Dough
1¼ cups wheat starch plus ¼ cup tapioca flour
½ teaspoon salt
1 cup boiling water
1 teaspoon peanut or vegetable oil
In a medium bowl, combine the wheat starch, tapioca flour, and salt. Add the boiling water and the oil and stir with chopsticks or a wooden spoon. While the dough is still very hot, turn it out onto a board dusted with 1 tablespoon of wheat starch. Knead until smooth, adding a little more wheat starch if necessary. The dough should be soft but not sticky.
Divide the dough into thirds. Use your palms to roll each portion into an 8-inch cylinder. Cover loosely with a slightly damp paper towel to keep the dough from drying out. The dough is now ready to cut and press or roll out as needed.
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