Steamed Dumplings With Pork & Sweet Corn Filling (柳叶蒸饺)
When you bite into this dumpling, you can really taste the result of the caramelized aromatics. Adding sweet corn to the filling is also interesting. The dipping sauce does look heavy, but it is well balanced with this dumpling because we made the wrapper very thin.
- 280 grams of all purpose flour
- 180 grams of hot water
- 1/2 tsp of salt
- 2 tsp of vegetable oil
- For the filling
- 500 grams of ground pork
- 2-3 tbsp of vegetable oil
- 1 cup of diced onion
- 1/3 cup of minced garlic
- 2.5 tbsp of minced ginger
- 2 tbsp of soy sauce
- 1/3 cup of chicken stock or water
- 1.5 tbsp of oyster sauce
- 1.5 tbsp of Chinese cooking wine
- 1/2 tsp of sugar
- Black pepper to taste
- 1/3 cup of scallion
- 160 grams of corn blanched or frozen
- 2 tbsp of pure peanut butter
- 2 tsp of pure sesame butter
- 1 tbsp of sugar
- 1/3 tsp of salt or to taste
- 1/2 tbsp of soy sauce
- 1/2 tbsp of chinese black vinegar
- 3-4 tbsp of boiling water
- Chili flake and sesame seeds as garnish
For the wrapper
For the dipping sauce
Combine the all-purpose flour and salt then pour the boiling hot water into the flour in batches. Stir to cooperate. Let it cool for a couple of minutes.
- Form the flour into a rough dough. Add 2 tsp of vegetable oil and knead it until the oil is absorbed. Cover and rest for 15 minutes to relax the gluten. Knead it again for a few more minutes or until smooth. Shape it into a log then cover and rest for 30 more minutes.
- While waiting, we can caramelize some aromatics. Add vegetable oil, diced onion, minced garlic, and minced ginger to the wok. Stir over medium-low heat for about 10 minutes or until the garlic bits are golden brown. Turn off the heat and add the chicken stock, soy sauce, oyster sauce, chinese cooking wine, sugar, and some black pepper to taste. Mix thoroughly.
- Combine the ground pork with the caramelized aromatics. Stir in one direction for 3-5 minutes to develop the texture. Add diced scallion and sweet corn. Mix thoroughly and your filling is done. If you never had sweet corn in your dumpling before, you must give it a try. It adds some sweetness and juiciness – very nice.
- The dumpling dough has been rested for 30 minutes. Roll it into a long even log then divide into 40 pieces (11-12 grams each). Lightly dust some flour to prevent stickiness. Cover with a damp towel so they don't dry out.
- Take one piece of the dough. Dust it with a little more flour. Flatten it with your hand first, then roll it into a round wrapper.
- Put about 1.5 tbsp of filling in the middle. The left hand holds the wrapper and the filling. Pinch the right corner and lift it up. Pinch a pleat on the bottom half of the wrapper, then make one on the top half of the wrapper. One after another. Repeat this all the way until the end. Rub the little tip to close the dumpling.This is a leaf shape dumpling, which is one of the complicated folding methods. It requires both of your hands to work together in a balance.
- To steam the dumplings, line the steamer with a damp cheesecloth and place the dumplings in. Start with cold water. Once it comes to a boil, continue to steam for 12 minutes. You can also use parchment paper to prevent sticking. Just make sure you poke some holes to allow the steam to go through.
- Serve with peanut dipping sauce.
Knowledge Point: The water ratio for this dumpling wrapper is 64% while the regular homemade dumpling wrappers is usually 55% or less. That is because hot water denatured some of the protein and the flour can now adsorb more water without being sticky. The dumpling does not contact the water directly while steaming, with a little bit of extra water that we forced into the dough, the skin will come out nice and soft.