Ah Ma's Collection 6: Teochew Pork Vegetable Dumpling 潮州粉果...hot water dough

What're u eating? 在吃什么?

吃不饱的. 怕胖要美

Stubbornly nostalgic

Teochew heritage...A look at it, anyone would know it is not cantonese dim sum. The skin dough is similar to har gow but no prawns in the filling. It is similar to Shui Jin Bao but the skin is more towards white than very clear. Some may add some ku chai to the filling for a pungent taste. Again, the technique used is hot water dough.

Recipe 1:  

• 80g wheat starch
• 80g potato starch
• 100g boiling water
• 1 tbsp onion oil
• 1/2 tsp salt

Pork Vegetable Filling -

• 200g roughly minced pork
• 1/2 pc yellow bean curd
• 3 strings long beans
• 3 sprigs chinese celery
• 1 water chestnut chopped
• 2 shitake mushrooms
• 4 pcs carrots shredded
• 2 tbsp red peanuts
• 1/4 tbsp salted radish (chai poh)
• 1/4 tbsp chopped garlic
• 2 shallots chopped
• 1/2 tbsp fish sauce
• 1/2 tbsp soya sauce
• a dash chinese cooking wine

Workshop @ Palate Sensations Singapore - 65-6589 8843

food quote:   姜还是老的辣, jiāng háishì lǎo de là “the ginger gets more pungent with age” the older and wiser you get

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers