STEAMED CHIVES DUMPLING RECIPES

Steps:

• Start by preparing the filling. Wash thoroughly the fresh Chinese Chives (500 gram) and drained welling a colander. Trim off the white part at the bottom of chives. Then cut the chives into 1/2 cm long pieces. Then set aside.
• Next, peel and chop Garlic (50 clove) and Shallot (50 gram).
• Soak, drain and chop Dried Shrimp (100 gram).
• Heat a wok with Vegetable Oil (4 tablespoon) over medium-high heat. Add chopped garlic and shallots and saute until fragrant.
• Then, add in chopped dried shrimps and stir-fry until dried shrimps turns golden brown and fragrant. Then remove from wok.
• Toss the fried shallots and garlic in the fresh cut Chinese chives.
• Then add in Alkaline Water (1 teaspoon). This will help keep the chives green. Be sure they are well mixed. Set aside while we make the skin dough.
• To make the skin, first bring a pot of Water (1200 milliliter) to a boil.
• In a large mixing bowl, add Wheat Starch (350 gram), Tapioca Starch (300 gram), Salt (2 teaspoon) and Granulated Sugar (4 teaspoon). Whisk to combine well.
• Quickly add in the boiling water and using a dough hook, stir until the flour mixture comes together.
• Then, add in Vegetable Oil (45 gram) and continue to knead until a smooth dough is formed. Remove from mixer.
• Briefly knead the dough with your hand for the last time.
• Divide the finished dough into smaller portions and set aside to rest for about 15 minutes. And we're ready to make the chive dumplings!
• First, lightly dust the working surface and rolling pin with some tapioca flour. Then roll out the dough into a thin layer.
• Using a cutter, cut into round wrappers.
• Continue to roll out balance of dough and cut into round wrappers. And we're ready to wrap the dumplings!
• To make the dumplings, first spoon 1 heaping tbsp chive filling into the centre of wrapper.
• Pinch the centre of wrapper tightly to seal.
• Next, pinch the lower half (right side) of dumpling to seal.
• Then, bring the upper half (right side) of dumpling forward and press to seal.
• Next, pinch the lower half (left side) of chive dumpling to seal.
• Then, bring the upper half, left side, of chive dumpling forward and press to seal.
• Press together both sides of chive dumpling to wrapped it up tightly.
• Continue to do the same for the rest of the round wrappers. And we're done!
• Lightly oil a steaming tray.
• Arrange the pleated chive dumplings on the steaming tray.
• Place on prepared steamer.
• Steam for 15 minutes or until the skin turns translucent.
• Remove from steamer onto a wire rack. Brush with some Garlic Oil (to taste) and leave to cool a while before transferring to a serving plate.
• These chive dumplings are best eaten fresh served with sweet chili sauce. Enjoy!

Steps:

• Make noodles in cold water. Of course, the weather is too cold. You can also use warm water.
• Make a smooth dough and set aside for later use.
• Soak the fungus in advance.
• Wash the leeks and control the water, and cut them into very fine pieces; add 1 tablespoon of soy sauce, 2 grams of salt, 1 gram of thirteen spices, and a little pepper to the pork filling. Mix well on the side of the basin.
• Then mix the chopped leeks, salt, thirteen spices, chicken essence, vegetable oil, a little sesame oil, fungus small diced, so the ingredients are mixed well and work in one direction. It is customary to put some seasonings on the meat first, but in fact, you can also stir them all together.
• Take a piece of dough, knead it into a long strip, and cut it into hob pieces of similar size.
• Use a rolling pin to press it into thick dough in the middle and thin on both sides.
• Put an appropriate amount of stuffing on the dumpling wrapper, topping it with one hand, and wrap the crescent dumpling with the other.
• Wrap them one by one and place them on a non-stick container.
• Wrapped dumplings, steamed in cold water. The fire will be cooked 15 minutes after the air is blown up.
• After simmering for a while, it can be served and served with a saucer of balsamic vinegar dipping sauce.