Monday, 23 February 2015

Crystal Skin Shui Jin Bao 1 潮州水晶包 water dough

刻苦  吃喝拉撒睡
Symphony of flavours
Hot water dough technique...We're back again to making some snacks using non-gluten flours. In last few postings of soon kueh and png kueh, we used boiling water to partially cook the starch and knead them into a dough which is equally same here except the use of different mix of flours. I prefer the use of sago flour to achieve that crystal clear shiny surface of this dumpling. The pork filling is same as that of teochew dumplings ,or you may use red bean paste with sweetened gingko nuts instead. This dumpling must be eaten steamy hot to enjoy the softness of the dough. Once the temperature drops, the starch start to set and texture turn a little leathery. 

Being able to see the filling in the dumpling is a feast to the eyes as well. Below, I'm sharing 3 recipes of the skin dough for you to choose because sago flour may not be easily available in some regions. This can be substituted by sweet potato flour or potato starch.
A typical teochew pork filling includes small diced yellow bean curd, long beans and chinese celery and some red peanuts tossed into it lastly. Fish sauce is another favourite seasoning of the Teochews. These dumplings are served in good dim sum restaurants, and not a food street item. The art of the making this skin dough requires light handling during wrapping.
Teochew Pork Vegetable Filling

Crystal Skin Shui Jin Bao 1 潮州水晶包
Dough Recipe 1: 
  • 100g sago flour
  • 10g wheat starch
  • 15g tapioca flour
  • 1/4 tsp salt
  • 150g boiling water direct from stove
  • 2 tbsp oil
Dough Recipe 2: 
  • 100g wheat starch
  • 10g potato starch
  • 40g tapioca starch
  • 180g boiling water
  • 1/4 tsp salt
  • 2 tbsp oil
Dough Recipe 3:
  • 100g potato starch
  • 100g sweet potato starch
  • 240g boiling water
  • 1/4 tsp salt
  • 2 1/2 tbsp oil
Pork Vegetable Filling -
  • 200g roughly minced pork
  • 1/2 pc yellow bean curd
  • 3 strings long beans
  • 3 sprigs chinese celery
  • 2 tbsp red peanuts
  • 1 water chestnut chopped
  • 2 shitake mushrooms
  • 1/4 tbsp salted radish (chai poh)
  • 1/4 tbsp chopped garlic
  • 1/2 tbsp fish sauce
  • 1/2 tbsp soya sauce
  • a dash chinese cooking wine
  • salt sugar white pepper to taste
Dough Making:
  1. Mix the flours together.
  2. In boiling water add salt .
  3. Pour boiling water all over flours and mix with chopsticks to a little shaggy dough.
  4. Rest dough 5 mins to cool down
  5. Pour oil and knead dough till smooth.
  6. Adjust with little water or cornflour when necessary.
  7. Mixing bowl must be clean.
  8. Rest dough again 60 mins.
  9. Divide dough into 30g each and lightly floured with corn flour.
  10. Put small dough between plastic sheet and flatten into thin round sheet.
  11. Scoop 1 1/2  tbsps filling and placed in center. 
  12. Seal the edges by pinching n placed it downwards.
  13. Grease steaming tray or place baking paper and steam kuehs for 10 mins medium high fire and 5 mins low fire.
  14. Brush shallot oil on kuehs after first steaming.
Workshop @ Palate Sensations Singapore 

food quote:  藕断丝连(ǒuduànsīlián), means can break a lotus root in half, the fibers and skin remain connected. Someone who has broken up with a lover but remains connected.
 Cook as to how you like to eat it, join me if we share the same taste PaulaCookingFingers

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authorTan Paula