chinese dim sum dumplings stuffed with pork codycross

CHINESE DIM SUM DUMPLINGS STUFFED WITH PORK CODYCROSS UPDATE
CHINESE DIM SUM DUMPLINGS STUFFED WITH PORK CODYCROSS PLUS
CHINESE DIM SUM DUMPLINGS STUFFED WITH PORK CODYCROSS FREE

Press the piece of dough into a disk with your hand, then rub the top side that's going to be in contact with the rolling-pin with a bit of potato starch, so it doesn't stick.

MAKE DUMPLING (watch video): Tear off a small piece of dough and loosely cover the rest with plastic-wrap.

If it's too sticky, add more potato starch. If it's too stiff and dry, knead in 1/2 tsp of water at a time to adjust. The dough should be a bit bouncy and springy, just SLIGHTLY sticky but it shouldn't stick to the surface while you knead. Add the canola oil, and knead until a soft, pliable and smooth dough has formed. Cover with plastic-wrap and let sit for 10 min.

Pour the boiling water over the mixture and stir into a lumpy mess with a fork. MAKE DOUGH: In a large bowl, mix potato starch and salt together.

CHINESE DIM SUM DUMPLINGS STUFFED WITH PORK CODYCROSS PLUS

Each ball should be about 1' plus in size. Try to pack it into a ball as tightly as you can (but it would be a bit loose). Use a melon-scoop or a teaspoon, scoop a small ball of mushroom-mixture then stuff a cube of cheese in the middle. Trim the tough rind off of the smoked gouda cheese, and cut into 1/2' (1.3 cm) cubes. Pulse and run the processor until the mixture is ground to a coarse paste consistency, then set aside. Transfer to a food-processor, along with parmigiano-regiano cheese, ground pork, fish sauce, and truffle oil if using.Remove the sheet from the oven and stir in the shallot and garlic, letting the residual heat bring out the fragrance and let cool for 10 min. Bake in the oven for 25~35 min, tossing and turning a couple times in between, until the mushrooms are deeply caramelized on all edges, shrunken, shriveled and intense. Scatter in one single layer on a baking sheet and toss evenly with olive oil. Clean the mushrooms and cut into 1/2' (1.5 cm) dices.

PREPARE FILLING: Preheat oven on 500 F/ 250 C.1 1/4 cup (170 grams) potato starch, (not cornstarch).

CHINESE DIM SUM DUMPLINGS STUFFED WITH PORK CODYCROSS FREE

Some readers have commented that the dough seems “dry” and cracks, which is because the water wasn’t hot enough to cook the dough and create a binding agent (starch is gluten free and does not form any sort of “structure” with cold water).

CHINESE DIM SUM DUMPLINGS STUFFED WITH PORK CODYCROSS UPDATE

UPDATE 8: “Boiling water” means it has to reach above 212 F/100 C. * I believe that the next post will be the final chapter of dim sum month, and I’m going to list out a complete game-plan on what, how and when to prepare certain items ahead of time, and throwing then all together at our virtual dim sum party :) How about grassy colored spinach filling with a stronger punch of blue cheese, or sweet and red-cheeked carrots or beets and funky goat’s cheese? Dream wild. The only accessory it likes is a brightening dab of heat from this chili sambal romesco sauce. Nothing is going to shout “funk!” in this flavor-profile here, only modest but confident display of a well-tolerated harmony. It has a pleasantly bouncy and chewy mouth-feel, and it gives the audience a preview to whatever fillings you put inside! In this case, we’re doing deeply oven-caramelized mushrooms that are bound together by a bit of ground pork and parmigiano-regiano cheese (and a hint of truffle oil if you can splurge), creating an earthy, warm and aromatic cradle that rocks a soft and temperate center of smoked gouda cheese. HOW: This wrapper is actually my favorite not only because it’s so beautiful, but it actually freezes well, or should I say better than the more common and popular crystal shrimp dumplings. WHY: Because the only tears you’re gonna cry are happy ones when you try this. WHAT: Glass-like translucent dumplings stuffed with caramelized mushrooms and a soft-hearted center of smoked gouda cheese, all in a beautiful tear-drop shape. OK, I know it’s not February anymore, but there’s still a couple more dim sum I want to share so DIM SUM MONTH is oozing into March a bit… DIM SUM MONTH: GLASS DUMPLINGS W/ MUSHROOMS AND SMOKED GOUDA CHEESE DIM SUM MONTH STILL CONTINUES…

Chinese dim sum dumplings stuffed with pork codycross