Crystal Scallop Dumplings 水晶帶子餃

🧂 Ingredients

• 350 g Scallops

  , chopped
• 30 g Dry mung bean vermicelli
• 40 g Garlic
• ¾ tsp Salt
• ½ tsp White pepper powder
• 2 tsp Shaoxing wine
• 1 tsp Light soy sauce
• 2 tsp Corn starch
• 1 tbsp Oil

  (for frying garlic)  *Save 1 tsp of this oil after frying garlic to add to the filling
• 65 g Wheat starch (澄粉/澄面/小麦澄粉)
• 65 g Tapioca starch

  , specifically cassava starch also known as sweet potato starch (番薯粉)
• 200 ml Boiling hot water
• 2 g Salt
• 1 tsp Oil
• 30 g Corn starch
• 10 g Corn starch

  for sprinkling on rolling pin and flat surface to prevent dough from sticking

Instructions

• 1 Soak mung bean vermicelli for 1 hour and then cut into 1 cm pieces
• 2 Cut scallops into 1 cm cubed pieces
• 3 Finely mince garlic Garlic press is not recommended as it would create too much
  juice
• 4 Fry garlic in oil until light yellow color and then strain garlic from oil
• 5 Combine mung bean vermicelli, scallops and garlic together in mixing bowl
• 6 Add 1 tsp salt, ½ tsp white pepper, 2 tsp Shaoxing wine and 1 tsp soy sauce to
  the filling and mix well
• 7 Add 2 tsp corn starch to filling and mix well. Add 1 tsp of the garlic oil and
  mix well again The garlic oil will help to lock in the flavors and corn starch
• 8 Cover with plastic film and place in refrigerator until ready to use
• 9 Combine 65g wheat starch, 65g tapioca starch, and 2g salt in a mixing bowl and
  mix well
• 10 Pour 200ml of water into a kettle and bring it to a boil
• 11 As soon as the water boils, pour into starch mixture and stir quickly it helps
  if someone can help you pour the water while you stir. If there is no one to
  help you, you can do 2 pours within 10 seconds apart so that the water stays
  very hot
  
  Your mixture should look lumpy and a bit translucent. If it’s runny, your water
  wasn’t hot enough and you’ll need to redo it…yikes!
  
• 12 Pour in 1 tsp oil and mix with a spoon or chopsticks *Don’t use your hand to
  mix!
• 13 Cover with a lid or plate for 5 minutes After 5 minutes, touch the dough. If
  it’s still too hot for your hands to work with, then cover for another few
  minutes. But you shouldn’t wait for it to get too cool, it’ll be difficult to
  smooth out after it cools.
• 14 During your wait time, line a steamer with parchment paper with some small holes
  cut into it to let the steam through and set aside You can also use steamer
  paper that you can purchase at some Asian grocery stores
• 15 When the 5 minutes is up, add the 30g cornstarch onto the mixture. Use your
  hands to incorporate the cornstarch into the dough. When the cornstarch has been
  incorporated, transfer the dough onto a flat surface
• 16 Knead the dough until it’s smooth. It should take approx. 2 minutes Dough should
  still be warm, soft, malleable and non-sticky
• 17 Form into a ball and cut into 4 portions. Put the other 3 portions back in the
  covered bowl. Your dough should be approx. 320g and each portion should weigh
  80g
• 18 Roll the portion into a log shape, approx. 3cm diameter and 10 cm long
• 19 Cut into 5 equal pieces of 16g . If your log is 10cm long, then you can cut 2 cm
  pieces. You should be able to get 20 pieces from the dough
• 20 Place cut pieces, except one piece, back into mixing bowl and cover This dough
  dries easily and will crack when dry
• 21 Form the piece of dough into round circle shape and press down with your palm.
  Keep the remaining pieces of dough under a piece of plastic wrap until ready to
  use
• 22 Roll the piece of dough to approx. 10-11 cm in diameter with the edges thinner
  than the centre. The skin is traditionally pressed flat using the side of a
  cleaver, but I was not able to do it with my limited skills!
• 23 Place 18-20g of filling onto the wrapper I chose to wrap this dumpling like a
  xiao long bao (steamed pork with soup dumplings) to differentiate it with the
  traditional shrimp dumplings but you can wrap it any way you like!
• 24 Hold the bottom of the wrapper with your left hand if you’re right-handed and
  fold pleats with your right hand while pressing the pleats together. Keep
  folding pleats until the opening size is acceptable to you. You can also choose
  to completely close the opening. I usually try folding 18 pleats
• 25 Put the finished dumpling into the steamer and continue with the next dumpling
  Do not crowd the dumplings, the will expand slightly and should not touch one
  another
• 26 Steam at high temperature for 6 minutes
  
  Sauce is not necessary but some finely shredded ginger with spiced vinegar
  should be a good pairing or just some traditional Cantonese-style chili sauce
  would be nice for those who like it HOT!

Nutrition Info