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5 from 1 vote

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.
Prep Time30 mins
Cook Time40 mins
Dumpling Wrapping Time30 mins
Total Time1 hr 40 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Asian, Chinese, Teochew
Keyword: Asianpastry, dumplings
Servings: 4 people
Author: woonheng

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