Monday, 1 October 2012

Steamed Vegetarian Dumpling 红萝卜豆薯云耳蒸素饺

A while ago, I saw many blogger friends busy making these steamed vegetarian dumplings and you have no idea how much I wanted to do it straight away, hahaha! But since I had a feeling that the successful rate would only be 50%, so I keep delaying in making them until this morning, finally, I took some action!



The dumpling skin turned transparent after steaming & it is very smooth to eat! 这饺子的皮比起这里点心楼吃的潮州粉果的皮还要来的薄和滑,很赞!

Steamed Vegetarian Dumpling
Makes about 18 Dumplings

Filling Ingredients:
1 Medium Yam Bean@Sengkuang@Jicama (abt 200g), shredded
1 Medium Carrot, shredded
3g Cloud Ears, soaked, rinsed & shredded
1.5 – 2tsp Light Soy Sauce
1tsp Sesame Oil
Dash of White Ground Pepper
1tbsp Cooking Oil
1tbsp Parsley Leaves, chopped

Dumpling Skin Ingredients:
100g Wheat Flour@Tang Mein Flour
60g Tapioca Starch
Pinch of Salt
1tbsp Oil
220g Hot Boiling Water

1. To make the dumpling filling, heat the cooking oil into a frying pan. Add yam bean, carrot & cloud ears & stir & cook until soft.  Add light soy sauce, sesame oil & ground pepper to taste. Remove from heat & let to cool down completely.  Stir in parsley leaves.

2. To make the dumpling skin, add wheat flour, tapioca starch & salt into a mixing bowl. Stir to mix well.
3. With dough hook fitted, switch on stand mixer to medium high speed & let the dough hook to mix the flour. Add boiling water into the flour & knead until a dough is formed.
1. The dough has to be mixed & kneaded with medium-high speed when the boiling water is added. Don’t use low speed.
2. The water must be boiling hot.

4. Add oil & continue to knead until a smooth & elastic dough is formed, about few minutes. Remove & very quickly, cover with a cling wrap. Let the dough to rest for 5 minutes.  
After adding the oil, the dough will tend to break into  pieces. Stop the machine & use your hand to knead the dough before continue kneading with the machine. Alternatively, you can knead by hand until a smooth & elastic dough is formed.  

5. Oil 2 heat-proof plates.
6. Divide & cut the dough into 18 portions.  Roughly roll into balls. Roll out on a slightly floured surface to about 2mm thickness. Use a 9cm cookie cutter to cut a circle.
If the dough is a bit sticky to work with, simply flour your hand & rolling pin with little bit of tapioca starch.

7. Place some dumpling filling onto the centre of the dumpling skin.  Fold to seal the dumpling. Click here to see how to fold a dumpling correctly. Thanks to Wendy from Table for 2 or More to share with us her way of folding.
8. Place the dumpling on an oiled plate. Repeat until all the dough is used. Remember to leave a gap between each dumpling.
9. Steam over high heat for 7 minutes. Serve hot.

Other Tip:
Use an oiled dough scrapper to move steamed dumplings for photography purpose.

The wheat flour that is used in making the dumplings is different from the wheat flour that we use in baking or bread-making. This type of wheat flour is white in colour & you can get them from Asian store.