Hî-ôan Dumplings

Ingredients

• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 100g (3.5 oz) tapioca starch 100g (3.5 oz) tapioca starch
• 200ml (6.8 fl oz) water 200ml (6.8 fl oz) water
• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined
• 50g (1.8 oz) shiitake mushrooms, finely chopped 50g (1.8 oz) shiitake mushrooms, finely chopped
• 50g (1.8 oz) water chestnuts, finely chopped 50g (1.8 oz) water chestnuts, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced 1 teaspoon garlic, minced
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/4 teaspoon sugar 1/4 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and tapioca starch. Gradually add water while kneading until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, combine the ground pork, shrimp, shiitake mushrooms, water chestnuts, soy sauce, sesame oil, ginger, garlic, salt, white pepper, and sugar. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle, about 10cm (4 inches) in diameter.
4. 4.
   Place a spoonful of the filling in the center of each wrapper. Fold the wrapper in half and pleat the edges to seal the dumpling.
5. 5.
   Bring a large pot of water to a boil. Gently drop the dumplings into the boiling water and cook for 5-6 minutes, or until they float to the surface.
6. 6.
   Remove the dumplings from the water using a slotted spoon and serve hot.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option.
• Shrimp — Choose fresh shrimp and remove the tails before using.
• Shiitake mushrooms — Soak dried shiitake mushrooms in hot water for 20 minutes before finely chopping them.
• Water chestnuts — Drain canned water chestnuts and finely chop them for added crunch.

Tips & Tricks

• To achieve a thin and translucent dumpling wrapper, roll the dough as thinly as possible.
• If the dough becomes too dry, add a little water. If it becomes too sticky, add a little flour.
• Serve the dumplings with a dipping sauce made from soy sauce, vinegar, and chili oil for an extra kick of flavor.
• Freeze any leftover dumplings for future enjoyment. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer bag.

Serving advice

Serve the Hî-ôan Dumplings as a main course or as part of a dim sum feast. Arrange them on a platter and garnish with sliced green onions and a sprinkle of sesame seeds for an attractive presentation.

Presentation advice

Arrange the cooked dumplings on a serving platter, making sure to showcase their pleated edges. Serve them with a small bowl of dipping sauce in the center for an elegant touch.