Vegan Teochew Crystal Dumpling - 潮州粉果
Try these Vegan Teochew Crystal Dumplings, a popular dim sum dish today! The dumpling skin has a beautiful translucent look and they are filled with delicious vegetable filling. It's so easy to make with the step-by-step and video for you to follow along.
Servings: 4 people
Equipment
- Steamer
Ingredients
Filling
- 3 oz [90g] firm tofu cubed
- 3 oz King Oyster mushrooms finely diced
- 3 tablespoons [40g] carrot finely chopped
- 1 stalk celery finely chopped
- 2 tablespoons water chestnut finely chopped
- 2 tablespoons preserved salted radish finely chopped
- cooking oil
- cornstarch slurry*
- 200 g Chinese chives finely chopped
- ½ cup toasted peanuts
Seasoning
- 1 tablespoon vegan oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ShaoXing wine optional
- dash of white pepper
Dumpling Wrapper
- 120 g wheat starch
- 70 g tapioca starch
- 30 g [2 tablespoons] sweet potato powder
- ¼ teaspoon salt
- 250 ml water
- ½ teaspoon of neutral oil
Other Ingredients
- Shallot oil
- Hoisin sauce
- Chili sauce
Instructions
- Mix the seasoning ingredients in a bowl until well-combined.
- Prepare the filling: Heat a large non-stick pan and add a tablespoon of oil. Sauté tofu and mushrooms until golden brown.
- Add the carrot, celery, preserved radish, chestnut, and keep cooking for another minute or so.
- Season with the prepared sauce and stir-fry to combine. Stir in the cornstarch slurry and turn off the heat. Turn off the heat and transfer the mixture to a bowl.
- Fold in the chopped Chinese chives and toasted peanuts. Taste test and season accordingly if needed. Set aside to cool down.
- To make the dumpling wrapper, stir the wheat starch, tapioca starch, sweet potato powder, and salt in a bowl until well-combined.
- Fill a pot with 250ml water and bring it to a rolling boil.
- Using a rolling pin, stir the hot water into the dry ingredients until well-combined. Note: When you add in the hot water, some flour will immediately turn translucent.
- Try to gather as much flour from the bowl as possible to make a dough. If the dough appears too dry, add some room temperature water, one tablespoon at a time.
- Then, add the oil and knead until all is incorporated. Cover the bowl with a tight lid and rest for 5 minutes.
- Meanwhile, cut out 10 (4x3-inch) parchment rectangles and set aside.
- Lightly flour a work surface with tapioca starch. Uncover the dough and knead into a soft dough then divide it into 10 equal pieces.
- Work with one dough at a time and keep the rest of the dough in a tightly covered bowl to prevent them from drying out.
- Roll each dough into a 4-inch diameter circular wrapper with a thick middle. Please see the video for the visual instruction.
- Place a heaping spoon of filling in the middle and pleat to seal then transfer to a parchment paper.
- Fill the steamer pot with water and bring it to a rolling boil.
- Transfer the wrapped dumplings to the inner steamer rack and place them in the steamer.
- Steam over high heat for 10 minutes. Uncover the lid and brush a thin layer of shallot oil to prevent the dumplings from drying out.
- Serve warm with a side of hoisin and chili sauce.
Video
Notes
- For other starches combination, please check the section above the recipe.
- Cornstarch slurry: Mix 1 tablespoon of cornstarch with 3 tablespoons of water.
- If you like to serve these dumplings with chili oil and sediment, check out this recipe here.
- Disclaimer: This post contains Amazon affiliate links. This means if you decide to purchase through my link I will receive a small commission for qualified purchases. Some products shown may have different brands from Amazon that I recommend as a suggestion. The links are embedded in the picture or shown as hyperlinks. Please note that these sauces generally have a lower price at the store.