Chao Zhou Fun Guo Steamed Shrimp and Chive Dumplings
A classic Teochew dim sum featuring a translucent, chewy skin filled with a savory mixture of shrimp, garlic chives, and crunchy vegetables.
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Ingredients
- 150 grams Wheat starch
- 100 grams Tapioca starch
- 250 ml Boiling water
- 200 grams Shrimp, peeled and deveined
- 100 grams Garlic chives, finely chopped
- 50 grams Jicama or water chestnuts, minced
- 1 tablespoon Dried shrimp, soaked and minced(optional)
- 2 tablespoons Toasted peanuts, crushed
- 1 teaspoon Sesame oil
- 1 tablespoon Light soy sauce
- 1/2 teaspoon White pepper
- 1 tablespoon Vegetable oil
Instructions
- 1
Prepare the filling by sautéing the dried shrimp, fresh shrimp, jicama, and garlic chives in a pan with sesame oil and soy sauce until just cooked. Stir in the crushed peanuts and let cool.
- 2
In a heat-proof bowl, mix wheat starch and tapioca starch. Pour in the boiling water immediately while stirring vigorously with chopsticks until a shaggy dough forms.
- 3
Cover the dough and let it rest for 5 minutes, then knead in one tablespoon of vegetable oil until the dough is smooth, white, and elastic.
- 4
Divide the dough into small balls (about 20g each) and roll them out into thin circles using a greased rolling pin or a tortilla press.
- 5
Place a spoonful of filling in the center of each wrapper and fold into a half-moon shape, pinching the edges tightly to seal.
- 6
Line a bamboo steamer with parchment paper or lightly oil the surface to prevent sticking.
- 7
Steam the dumplings over high heat for 6 to 8 minutes until the skins become translucent.
- 8
Remove from heat and brush lightly with oil for a glossy finish before serving with chili oil.
Nutrition per Serving
285
Calories
14g
Protein
42g
Carbs
9g
Fat
2g
Fiber
1g
Sugar
480mg
Sodium
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