Teochew Bamboo Shoot Dumplings (潮州笋粿)
A classic Teochew tea snack, these translucent dumplings feature a savory bamboo shoot and pork filling. Delicate and fragrant, they are best enjoyed with chili or vinegar dip.
Ingredients
15 items- Rice flour 150 grams
- Glutinous rice flour 50 grams
- Wheat starch 30 grams
- Boiling water 200 ml
- Cooking oil 1 tablespoon
- Bamboo shoot 200 grams
- Pork belly 100 grams
- Dried shiitake mushrooms 4 pieces
- Dried shrimp 20 grams
- Light soy sauce 1 tablespoon
- Oyster sauce 1 teaspoon
- Sugar 0.5 teaspoon
- White pepper a pinch
- Cornstarch slurry as needed
- Green onion as needed
Nutrition
Steps （7 steps）
Blanch bamboo shoot dice for 2 min; mince shiitake, dried shrimp, and pork.
Sauté shrimp and mushroom in oil over medium heat. Add pork; cook until brown. Add bamboo shoot and seasonings, thicken with slurry, dry, cool.
Mix rice flours and starch, add boiling water to make dough. Knead smooth, add oil, rest 15 min.
Divide dough into 25g pieces; roll each into a 10cm wrapper (thinner edges).
Place filling, fold into crescent, pinch edges tightly, pleat. Place on floured tray.
Steam dumplings on oiled paper over high heat for 10 min until translucent.
Brush with oil. Serve with chili sauce or vinegar.
Tips
Blanch bamboo shoots to remove bitterness; cook filling dry; use boiling water for dough; steam on high heat without opening lid.
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