AuthorLe-ThermiqueCategorySide DishesDifficultyIntermediate Dumpling Skins
(Weight: 450g, divide into 18 portions, 25g each)
- Place all (A) ingredients into the mixing jar to cook until smooth and not sticky.
- Settings: Timer: 4 Minutes / Speed: 4 / Temperature : 100°C / HP: 5
- Cover with towel or shrink wrap and rest for 5-10 minutes , easy to tear.
- Transfer to counter top and Divide dough into 18 portions, 25 g each, cover with cling wrap to prevent from drying.
- Press to flatten dough into round shape; and fill with filling.
- Fold, seal and pleat the edge.
- Place the dumpling on the steamer lined with parchment paper.
Vegetable Filling: Weight: 380g
Filling: Preparation
- Wash and clean jicama and carrot, slice and cut into long thin strips (julienned).
- Wash the dried shrimps, soak with some water to soften it, pat dry to chop.
- Peel shallots to chop
- Place shallots and dried shrimps into the mixing jar. Press TURBO 2 Seconds
- Add the cooking oil into the mixing jar to stir-fry until fragrant.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°
- Scape down.
- Add jicama, carrots , water and all the seating sauce to stir-fry.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 120°
- Let it cool for wrapping.
- Add water into the mixing and place the steamer with dumpling on the jar's lid to boil.
- Select preset mode R - STEAM - RUN , adjust the timer to 25 Minutes
- Transfer the dumplings to a serving plate and brush oil on each dumpling to prevent them from sticking together or drying up. - Serve hot or warm with hot sauce and sweet soy sauce.
Tips:
- You may use non gluten Rice flour to replace with wheat starch.
Mixing of wheat flour and tapioca flour:
- Tapioca flour (left in picture) = translucent, soft, very sticky chewy, elastic
- Wheat starch (right in picture) = translucent, with firm structure, less elastic
- Dim Sum Shrimps dumpling wrappers are also made with the same flours but the ratio of wheat starch is much higher than tapioca flour.
Wheat starch is gluten, a powder produced by removing the proteins. Wheat starch is used as a thickening agent and stabilizer in processed foods.
Ingredients
Directions
Dumpling Skins
(Weight: 450g, divide into 18 portions, 25g each)
- Place all (A) ingredients into the mixing jar to cook until smooth and not sticky.
- Settings: Timer: 4 Minutes / Speed: 4 / Temperature : 100°C / HP: 5
- Cover with towel or shrink wrap and rest for 5-10 minutes , easy to tear.
- Transfer to counter top and Divide dough into 18 portions, 25 g each, cover with cling wrap to prevent from drying.
- Press to flatten dough into round shape; and fill with filling.
- Fold, seal and pleat the edge.
- Place the dumpling on the steamer lined with parchment paper.
Vegetable Filling: Weight: 380g
Filling: Preparation
- Wash and clean jicama and carrot, slice and cut into long thin strips (julienned).
- Wash the dried shrimps, soak with some water to soften it, pat dry to chop.
- Peel shallots to chop
- Place shallots and dried shrimps into the mixing jar. Press TURBO 2 Seconds
- Add the cooking oil into the mixing jar to stir-fry until fragrant.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°
- Scape down.
- Add jicama, carrots , water and all the seating sauce to stir-fry.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 120°
- Let it cool for wrapping.
- Add water into the mixing and place the steamer with dumpling on the jar's lid to boil.
- Select preset mode R - STEAM - RUN , adjust the timer to 25 Minutes
- Transfer the dumplings to a serving plate and brush oil on each dumpling to prevent them from sticking together or drying up. - Serve hot or warm with hot sauce and sweet soy sauce.
Tips:
- You may use non gluten Rice flour to replace with wheat starch.
Mixing of wheat flour and tapioca flour:
- Tapioca flour (left in picture) = translucent, soft, very sticky chewy, elastic
- Wheat starch (right in picture) = translucent, with firm structure, less elastic
- Dim Sum Shrimps dumpling wrappers are also made with the same flours but the ratio of wheat starch is much higher than tapioca flour.
Wheat starch is gluten, a powder produced by removing the proteins. Wheat starch is used as a thickening agent and stabilizer in processed foods.