Easy Pork and Water Chestnut Dumpling Recipe
This dumpling is special with its transparent skin. For its stuffing, it uses water chestnut and minced pork. By adding leeks. the stuffing has a perfect meaty aroma that everyone will love.
50g wheat starch
5g crab roe
5g salted egg yolk
25g water chestnut
8g chicken powder
6g sesame oil
6g white pepper powder
1. It is necessary to control the ratio of water and flour. The best ratio of water and flour is 3: 2.5. For the softer dough, you can adjust the ratio to 3:2.8.
2. The fresher pork you use, the tastier of the dumplings.
Add water into a pot. Cook until boiled. Gradually add flour and wheat flour into the water.
When the four is cooked. Remove to a clean work surface.
Knead until smooth and tender.
Divide the dough into small doughs, about 30g each. Flaten the doughs to make it into thin dumpling skins. Aside aside.
Mince pork, water chestnut, and leeks. Put them into a bowl, then add all seasoning into the bowl. Mix well to make the stuffing.
Use dumpling skin to wrap the stuffing.
Make it into dumpling’s shape.
Top with crab roe and salty egg yolk as the decoration. Place into a steamer, use high heat to steam for 6 minutes. Serve.