Steamed dumplings

Making:

Steamed satay dumplings with cucumber salad.

The dough is made from a recipe that can be found on this channel. The wrapper preparation is featured at the 3:20 mark. I will try her recipe in full another day.

35 dumplings and 3 salad servings prepared 

Here's what I have:

The wrapper:

125g brown rice flour 

125g tapioca flour 

152g gluten-free mix 

4 gram xanthan gum 

255 grams hot water

The filling:

6 oz ground pork

1 packets thai satay seasoning 

1 half sweet onion Blended 

1 tbsp soy sauce 

The salad:

1 large shallot

3 Persian cucumbers 

2 ounces distilled white vinegar 

1 tbsp sugar 

1 quarter teaspoon salt 

1 teaspoon red pepper flakes 

1 oz water

Other:

Satay dipping sauce 


Preparation:

1)
The Dumpling dough was created by mixing all the dry ingredients first and then adding the  hot water until a dough ball formed. The dough ball was allowed to rest while the filling and salad were prepared.

2)

The shallot and cucumber were sliced thin and then combined with the vinegar,  sugar, salt and red pepper flake. This was covered and set aside so it could marinate.

3)

To make the filling the onion was run through the food processor before mixing  into the ground pork along with the satay seasoning and soy sauce.  The pork mix was set in the fridge while the dumpling wrappers were prepped.

4)

To make the wrapper's 3/4 of the dough would be used, the rest was placed in the fridge. Additional tapioca flour was used here for dusting. Rolling the dough into a long tube it was then cut into 1 inch sections. The sections would be flattened and then rolled out with a hand roller until a 3 inch diameter was achieved. In the end I ended up with a total of 36  wrappers.

To fill the dumplings 1/2 teaspoon spoon was used to measure the meat for the dumplings and the edges were wet and sealed together. I ended up folding them like a ravioli to make sure they were well closed. After all of the rappers were filled they were then placed in the fridge to chill.

Once it was time to cook a pot of water was set to boil and a steamer basket was placed inside, the dumplings were then added to the steamer basket in two separate batches and allowed to steam for 18 minutes  each batch.

To plate half of the bowl is filled with salad and the other half with some of the dumplings. Dipping sauce was served on the side.


The plate!

This is my second attempt at making dumplings the first batch were very awkward and thick but the dough recipe works really well. For this second attempt I was able to roll the wrapper's thinner and make them slightly neater.

And here is the Friday version (attempt 4) with soup.

I've never had a something before but I really like the texture on both the wrapper and the filling here.  These taste best right out of the steamer basket.  I will also try the rest of the dough cheese filled and fried.

- Kris