April 20, 2018
Snacks, Poultry, Chicken,
Shellfish, Shrimp, Appetizers, Chinese, Entertaining, Game/Sports Day, Ladies Luncheon, Steam, Stove Top, Wok/Stir-Fry, Low Fat, No Eggs, Flour, Ground Chicken more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
FIRST making the filling by combining all the ingredients in a big bowl and mixing well and cover the mixture and set aside in the refrigerator.
PLACE the wheat starch, tapioca flour and salt, if using, into a bowl and mix well and then pour in boiling water gradually and stir quickly with a pair of chopsticks to incorporate the flour.
Add the oil and continue to stir until a ball forms.
Turn the hot dough onto a lightly floured surface and knead manually until smooth and pliable, dough is formed.
Cut the dough in half and wrap tightly in cling wrap to rest for 10 minutes.
BEFORE working with the dough, lightly flour or oil the work surface.
Cut dough cylinder into 2.5cm pieces, you should have about 10 to 12 pieces to make the wrappers.
It is best to make these wrappers in multiples of 5 at a time and the remaining pieces should be kept under damp tea towel or cling wrap because you want the dough to remain soft and pliable.
WORKING one portion at a time roll out the dough with a rolling pin to form 9cm to 10cm discs.
PLACE a wrapper on your palm and spoon two teaspoons of the filling into the centre and brush a little water along the edge of the wrappier and using your gingers, gather the edges of the wrapper and fold to form a three-sided pryamid-shaped dumpling.
Cover the dumpling as make them to prevent them drying out.
PLACE the dumplings in steamers that have been lined with baking paper punched with holes.
Cover and steam the dumplings over simmering water in a wook for about 6 to 8 minutes or until transulcent.
Serve with soy sauce, Chinese black vinegar or chilli sauce.
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