Sun Kueh (Bamboo Shoot Dumplings)
A classic Chaoshan snack with translucent skin and savory bamboo shoot filling, soft and fragrant—a taste of spring.
Ingredients
13 items- wheat starch 150g
- potato starch 50g
- salt 1/2 tsp
- boiling water about 200ml
- vegetable oil 1 tbsp
- bamboo shoots 200g
- ground pork 100g
- dried shrimp 30g
- dried shiitake mushrooms 3
- light soy sauce 1 tbsp
- sugar 1/2 tsp
- white pepper 1/4 tsp
- chopped green onions 1 tbsp
Nutrition
Steps （7 steps）
Heat 1 tbsp oil in a wok over medium heat. Fry dried shrimp and mushrooms for about 30 seconds until fragrant. Add pork and cook until browned. Add bamboo shoots, then season with soy sauce, sugar, and white pepper. Stir-fry for 2 minutes until cooked. Transfer to a bowl and let cool.
In a bowl, mix wheat starch, potato starch, and 1/4 tsp salt. Gradually add boiling water while stirring with chopsticks to form a flaky dough. Add vegetable oil and knead into a smooth dough. Cover with a damp cloth and rest for 15 minutes.
Roll the dough into a long log and cut into 20g pieces (about 12 pieces). Cover with plastic wrap to prevent drying.
Take one piece and press it flat. Roll out into a thin round wrapper about 10cm in diameter, with even thickness.
Place a wrapper on your palm, add a portion of filling. Fold in half and pinch edges tightly to form a half-moon shape. Place seam-side down on an oiled steamer plate.
Bring water in a steamer to a boil. Place the dumplings in and steam over high heat for 8-10 minutes until the skin becomes translucent.
Remove the steamer plate, let cool slightly, then garnish with chopped green onions. Serve hot.
Tips
The dough must use boiling water for tenderness; let the filling cool before wrapping to avoid tearing the skin; oil the steamer plate to prevent sticking; can be prepared in advance and frozen.
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