Wumiguo (Chive Dumplings)
A Chaoshan specialty, these translucent dumplings use sweet potato starch dough filled with chives and pork. The skin is chewy and the filling savory.
Ingredients
11 items- Sweet potato starch 200 g
- Boiling water 250 ml
- Salt 1 g
- Chives 200 g
- Ground pork 100 g
- Dried shrimp 30 g
- Light soy sauce 1 tbsp
- White pepper 1/4 tsp
- Sesame oil 1 tsp
- Cooking oil (for filling) 1 tbsp
- Cooking oil (for pan-fry) 2 tbsp
Nutrition
Steps （8 steps）
Finely chop chives; soak dried shrimp then mince. Heat 1 tbsp oil, stir-fry ground pork until no longer pink. Add shrimp and chives; season with soy sauce, white pepper, and salt. Stir in sesame oil; set aside to cool.
Mix sweet potato starch and salt in a bowl. Pour in boiling water quickly stirring with chopsticks until flaky. Let cool slightly, then knead into a smooth dough. Cover and rest for 15 min.
Roll dough into a log, cut into 18 pieces (about 20g each). Dust work surface with starch to prevent sticking.
Flatten one piece, roll into 8cm round wrapper, making edges thinner than center.
Place about 1 tbsp filling in the center, fold over and pinch edges to seal tightly. Arrange seam-side down on greased steamer tray.
Steam over high heat for 12 minutes, until wrapper becomes translucent and filling shows through.
Heat 2 tbsp oil in a non-stick skillet over medium. Add steamed dumplings, fry over low heat until golden brown on bottom (3 min), then flip and fry until crispy on both sides.
Remove and drain on paper towels. Arrange on a plate and serve hot for a crispy outer and chewy inner.
Tips
Use just-boiled water to fully gelatinize the starch for a chewy texture. Seal dumplings well to prevent bursting. Pan-fry over medium-low heat to avoid burning. Steamed-only version is also delicious.
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