Season Spoon

Tag: Chinese dumplings

  • Spicy Wonton Dumplings (Sichuan Wontons in Chili Oil)

    Spicy Wonton Dumplings (Sichuan Wontons in Chili Oil)

    Spicy Wonton Dumplings are a Sichuan street food classic—delicate, pork-filled wontons bathed in a fiery, numbing chili oil sauce. The filling is juicy and flavorful, the wrappers silky, and the sauce is an addictive blend of chili oil, black vinegar, soy sauce, garlic, and Szechuan peppercorns.

    Ingredients

    For the Wonton Filling:

    • ½ lb (225g) ground pork
    • ¼ lb (115g) raw shrimp, finely chopped (optional)
    • 2 green onions, finely chopped
    • 1 tablespoon soy sauce
    • 1 tablespoon Shaoxing wine (or dry sherry)
    • 1 teaspoon sesame oil
    • 1 teaspoon ginger, grated
    • 1 clove garlic, minced
    • ½ teaspoon salt
    • ¼ teaspoon white pepper
    • 2 tablespoons water or chicken broth

    For the Wontons:

    • 24-30 square wonton wrappers
    • Water, for sealing

    For the Spicy Chili Oil Sauce:

    • ¼ cup (60ml) chili oil (with sediment)
    • 2 tablespoons soy sauce
    • 2 tablespoons Chinese black vinegar (or rice vinegar)
    • 1 tablespoon sesame oil
    • 2 cloves garlic, minced
    • 1 teaspoon Szechuan peppercorns, toasted and ground
    • 1 teaspoon sugar
    • 2 tablespoons hot water (to thin)

    For Garnish:

    • Green onions, sliced
    • Fresh cilantro, chopped
    • Sesame seeds

    Instructions

    1. Make the Wonton Filling: In a bowl, combine ground pork, shrimp (if using), green onions, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, salt, pepper, and water. Mix vigorously in one direction until sticky.

    2. Fill the Wontons: Place a wonton wrapper on a clean surface. Add 1 teaspoon of filling to the center. Dip your finger in water and moisten the edges. Fold the wrapper in half to form a triangle, pressing to seal. Bring the two bottom corners together and press to seal.

    3. Make the Spicy Sauce: In a bowl, whisk together chili oil, soy sauce, black vinegar, sesame oil, garlic, ground Szechuan peppercorns, sugar, and hot water.

    4. Cook the Wontons: Bring a large pot of water to a boil. Add the wontons in batches and cook for 3 to 4 minutes until they float and the filling is cooked. Remove with a slotted spoon.

    5. Toss and Serve: Place the cooked wontons in a bowl. Pour the spicy sauce over them and toss gently. Garnish with green onions, cilantro, and sesame seeds. Serve immediately.

    These Spicy Wonton Dumplings are a Sichuan sensation—numbing, spicy, and utterly addictive.

  • Har Gow (Chinese Shrimp Dumplings)

    Har Gow (Chinese Shrimp Dumplings)

    In the world of dim sum, har gow reigns supreme. These delicate, translucent shrimp dumplings are the benchmark of a great dim sum house—each one a perfect balance of paper-thin, pleated wrapper and juicy, springy shrimp filling.

    The wrapper, made from wheat starch and tapioca starch, transforms during steaming into a silky, almost crystalline skin that reveals the vibrant pink shrimp within. The filling is deceptively simple: fresh shrimp, a touch of pork fat for richness, bamboo shoots for crunch, and subtle seasonings that let the shrimp shine.

    While har gow are considered the ultimate test of a dim sum chef’s skill, they are achievable at home with the right ingredients, a little practice, and patience. The reward? A batch of stunning, restaurant-quality dumplings that will impress any dim sum lover.

    Ingredients

    For the Har Gow Wrappers:

    • 1 cup (120g) wheat starch
    • ¼ cup (30g) tapioca starch, plus extra for dusting
    • ½ teaspoon salt
    • ¾ cup (180ml) boiling water
    • 1 teaspoon vegetable oil

    For the Shrimp Filling:

    • 1 lb (450g) raw shrimp, peeled and deveined
    • 2 tablespoons pork fat or finely chopped bamboo shoots
    • 1 tablespoon cornstarch
    • 1 egg white
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • ½ teaspoon white pepper
    • 1 teaspoon sesame oil
    • 1 teaspoon Shaoxing wine (optional)
    • 1 teaspoon grated ginger (optional)

    For Steaming:

    • Napa cabbage leaves or parchment paper, for lining

    For Dipping Sauce:

    • Soy sauce
    • Black vinegar or rice vinegar
    • Chili oil (optional)

    Instructions

    1. Prepare the Shrimp Filling: Pat the shrimp completely dry with paper towels. Set aside ⅓ of the shrimp (about 6-8 shrimp) and finely chop the remaining ⅔. In a bowl, combine the finely chopped shrimp, whole shrimp (if using for texture), pork fat or bamboo shoots, cornstarch, egg white, salt, sugar, white pepper, sesame oil, Shaoxing wine, and ginger.

    Stir vigorously in one direction for 3 to 5 minutes until the mixture becomes sticky, paste-like, and slightly elastic. Cover and refrigerate for at least 30 minutes to firm up.

    2. Make the Wrapper Dough: In a medium bowl, combine the wheat starch, tapioca starch, and salt. Pour in the boiling water all at once and stir quickly with a spatula until a shaggy dough forms. Cover and let rest for 5 minutes.

    Add the vegetable oil and knead until a smooth, pliable dough forms. The dough should be soft but not sticky. If too dry, add a few drops of water; if too sticky, add a dusting of tapioca starch. Keep the dough covered with plastic wrap to prevent drying.

    3. Shape the Wrappers: Roll the dough into a log and cut into 20 to 24 equal pieces (about 10-12g each). Keep pieces covered. Working one at a time, roll each piece into a ball, then flatten into a small disc.

    Using a small rolling pin, roll the disc into a 3½ to 4-inch circle, slightly thinner at the edges than the center. The wrapper should be nearly translucent. Keep finished wrappers covered with plastic wrap.

    4. Fill and Pleat the Dumplings: Place about 1 to 1½ tablespoons of filling in the center of a wrapper. Fold the wrapper in half over the filling, creating a half-moon shape. Using your thumb and forefinger, begin pleating the top edge of the wrapper, pressing it against the bottom edge to seal.

    Aim for 8 to 10 pleats. Place the finished har gow on a parchment-lined tray. Cover with a damp paper towel to prevent drying. Repeat with remaining wrappers and filling.

    5. Steam the Har Gow: Line a bamboo steamer basket with napa cabbage leaves or perforated parchment paper. Arrange the har gow in the steamer, leaving space between them to prevent sticking.

    Place the steamer over a wok or pot of simmering water. Steam for 6 to 8 minutes, until the wrappers are translucent and the filling is cooked through. Do not overcook, or the wrappers may become tough.

    6. Serve Immediately: Carefully transfer the har gow to a serving plate or serve directly in the bamboo steamer. Serve immediately with soy sauce, black vinegar, and chili oil for dipping.

    These Har Gow capture the elegance and artistry of classic dim sum—a rewarding project that yields stunning, delicious results.

  • Pork Shumai (Chinese Steamed Dumplings)

    Pork Shumai (Chinese Steamed Dumplings)

    Walk into any dim sum parlor, and you’ll hear the clatter of bamboo steamers and the eager murmur of diners awaiting their carts. Among the first to arrive are shumai—golden, open-faced dumplings bursting with juicy pork and shrimp, topped with a dot of orange tobiko.

    These little parcels are pure comfort: tender, savory, and impossibly satisfying. While they look like the domain of expert dumpling makers, shumai are surprisingly approachable. The filling comes together quickly, the wrappers are forgiving, and the pleating technique—while elegant—is simpler than it looks.

    Steamed to juicy perfection and served with a tangy soy-vinegar dipping sauce, homemade shumai are a revelation. Make a batch for your next gathering, and watch them disappear.

    Ingredients

    For the Shumai Filling:

    • 1 lb (450g) ground pork (20% fat)
    • ½ lb (225g) raw shrimp, peeled, deveined, and finely chopped
    • ¼ cup (40g) water chestnuts or bamboo shoots, finely diced
    • 2 green onions, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon Shaoxing wine or dry sherry
    • 1 teaspoon sesame oil
    • 1 teaspoon sugar
    • ½ teaspoon white pepper
    • 1 teaspoon cornstarch
    • 1 large egg white

    For Assembly:

    • 24 to 30 round wonton wrappers (about 3-inch diameter)
    • 2 tablespoons tobiko (flying fish roe) or grated carrot, for topping

    For the Dipping Sauce:

    • ¼ cup (60ml) soy sauce
    • 2 tablespoons black vinegar or rice vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon chili oil (optional)

    For Steaming:

    • Napa cabbage leaves or parchment paper, for lining

    Instructions

    1. Make the Filling: In a large bowl, combine the ground pork, chopped shrimp, water chestnuts, green onions, garlic, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch, and egg white.

    Using your hands or a spatula, mix vigorously in one direction for 3 to 5 minutes, until the mixture becomes sticky, paste-like, and slightly tacky. This step ensures a springy, cohesive texture.

    2. Prepare the Wrappers: Lay the wonton wrappers on a clean work surface. Cover with a damp paper towel to prevent drying out. Prepare a bamboo steamer or metal steamer basket lined with napa cabbage leaves or parchment paper (parchment with holes punched allows steam circulation).

    3. Shape the Shumai: Scoop about 1 tablespoon of filling onto the center of a wonton wrapper. Using your fingers, gather the edges of the wrapper up around the filling, pleating as you go, leaving the top of the filling exposed. The wrapper should form a cup around the filling.

    Tap the bottom of the dumpling on the work surface to flatten the base. Gently squeeze the middle to create a “waist.” Place a small dot of tobiko or grated carrot on top of the exposed filling. Repeat with remaining wrappers and filling.

    4. Steam the Shumai: Arrange the shumai in the lined steamer basket, leaving space between them to prevent sticking. Place the steamer over a wok or pot of simmering water.

    Steam for 8 to 10 minutes, until the filling is cooked through (internal temperature 165°F / 74°C) and the wrappers are translucent and tender. If using a bamboo steamer, ensure the water doesn’t touch the bottom of the steamer.

    5. Make the Dipping Sauce: While the shumai steam, combine the soy sauce, black vinegar, sesame oil, and chili oil (if using) in a small bowl. Stir to combine.

    6. Serve: Carefully transfer the shumai to a serving platter or serve directly in the bamboo steamer. Serve immediately with the dipping sauce.

    These Pork Shumai bring the dim sum experience to your home kitchen—delicate, juicy, and utterly satisfying.