Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Wheat starch

  2. 2 tablespoons 30ml Tapioca starch

  3. 1 cup 237ml Boiling water

  4. 1 tablespoon 15ml Lard or vegetable shortening For The Filling

  5. 1/2 lb 227g / 8oz Bay or sea scallops - minced

  6. 1/2 cup 46g / 1.6oz Minced cooked spinach

  7. 1/4 cup 36g / 1 1/3oz Chopped water chestnuts

  8. 1/4 cup 27g / 1oz Chopped Chinese or regular celery

  9. 1 Egg white

  10. 1 tablespoon 15ml Chinese rice wine

  11. 1 tablespoon 15ml Soy sauce

  12. 1 teaspoon 5ml Cornstarch

  13. 1/2 teaspoon 2 1/2ml Minced ginger

  14. 1/2 teaspoon 2 1/2ml Lemon zest

  15. 1/4 teaspoon 1 1/3ml Salt

  16. 1/8 teaspoon 0.6ml Freshly-ground white pepper For The Dipping Sauce

  17. 1/4 cup 59ml Soy sauce

  18. 1 tablespoon 15ml Rice vinegar - plus

  19. 1 teaspoon 5ml Rice vinegar

  20. 1 tablespoon 15ml Lemon juice - plus

  21. 1 teaspoon 5ml Lemon juice

  22. 3 Garlic cloves

  23. 2 teaspoons 10ml Sugar

  24. 6 Ginger - (quarter size) - cut thin strips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sift the wheat starch and tapioca starch into a bowl. Make a well in the center of the starches and pour the boiling water all at once into the well. Stir vigorously until the mixture forms a ball. (The boiling water will cook the starches, which will result in a transparent wrapper. It is important to not let the water cool before adding it to the starches.) Make a dent in the dough, insert the lard or shortening into it and knead the dough until the lard is incorporated. (Kneading by hand works best, even though the mixture is quite hot.) Divide the dough ball in two. Roll each half into a cylinder 1-inch in diameter. Cover the dough with a damp towel and let it rest for 15 minutes. Cut the dough cylinders into 3/4-inch lengths and roll each piece into a ball. Cover with a damp towel until ready to use, up to 30 minutes. For the Filling: Stir the scallops, spinach, water chestnuts, celery, egg white, rice wine, soy sauce, cornstarch, ginger, lemon zest, salt and white pepper together in a medium bowl until well blended. Let stand for 10 to 15 minutes. For the Dipping Sauce: Stir the soy sauce, rice vinegar, lemon juice, garlic, sugar and ginger together until the sugar is dissolved. Set aside. For the Dumplings: Place one of the dough balls between two squares of plastic wrap. Using a tortilla press, flatten the dough into a thin circle. (If you don't have a tortilla press, roll the dough balls out using a rolling pin. Place 1 heaping tablespoon of the filling into the center of the wrapper and bring the sides of the wrapper together around the filling; line up edges to form a half circle and pinch the edges to seal. Place the dumplings, without touching each other, onto two heatproof dishes or glass pie plates. Prepare a wok for steaming. Steam the dumplings, one plateful at a time, over high heat until the dough is translucent, 12 to 15 minutes. Serve with the dipping sauce. This recipe yields 7 servings.


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