Crystal Vegetarian Dumplings, or Chiu Chow Dumplings, are packets of jewel-like fillings in a translucent dumpling wrapper. The wrapper is the same as we use for Har Gow Shrimp Dumplings, which are among my family’s favorite dim sum, along with these Vegetarian Crystal Dumplings.
Course Appetizer Recipes
Cuisine Chinese
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Calories 36kcal
Author Robin Donovan
Ingredients
For the dumpling filling
1tablespoonShiaoxing wine
1tablespoonhoisin sauce
1tablespoonwater
1teaspoonsoy sauce
½teaspoonsugar
¼teaspoonwhite pepper
1tablespooncooking oil
4ouncesextra-firm tofucrumbled
1garlic cloveminced
½cupchopped fresh shiitake mushrooms
½cupfinely diced water chestnutsfrom a can is fine
1teaspooncornstarch whisked with 1 teaspoon cold water
2scallionswhite parts finely chopped (discard the green parts)
For the dumpling wrappers
1 ½cupsdumpling flouror 1 cup wheat starch mixed with ½ cup tapioca starch
½teaspoonsalt
1cupboiling water
1tablespoonplus 1 teaspoon oil
Instructions
To make the filling, in a small bowl, mix together the wine, hoisin sauce, 1 tablespoon of water, soy sauce, sugar, and white pepper.
Heat the tablespoon of oil in a large skillet over medium heat. Add the tofu and cook, stirring occasionally, until the tofu begins to brown, about 3 minutes. Add the garlic, mushrooms, and water chestnuts and saute until the mushrooms are soft and beginning to brown, about 5 minutes more.
Stir together the cornstarch slurry and then add it to the skillet. Cook, stirring, for a minute or so, until the sauce thickens. Stir in the green onions and then remove the pan from the heat.
Let the filling cool while you make the dumpling wrappers.
To make the dumpling wrapper dough, combine the flour and salt in a medium bowl. Add boiling water and mix/knead using your hands until the water is fully incorporated. Add oil and mix it in using your hands.
Move the dough to an unfloored board and knead it until it is a smooth ball. This will take 1 to 2 minutes.
Divide the ball into 4 pieces and cover 3 of them. Working with one piece at a time, form the dough into a log about 8 inches long. Cut the log in half, then cut the two pieces in half, and then the four pieces in half again so that you end up with 8 pieces.
Use your fingertips to flatten a piece of dough into a disk about 1 ½ inches across and about ¼-inch thick.
Take a sturdy, quart-sized resealable plastic bag and cut it down the sides so that you have two flaps. Oil the insides of the plastic very lightly (I like to spritz a bit of oil on it and then wipe with a paper towel to create a very light film.)
If using a tortilla press, place the dough disk in between the two flaps of plastic and then press it with the tortilla press. Carefully remove the flattened round of dough and repeat with the remaining 7 pieces. (ultimately you will do this with all 32 pieces. I like to form and fill 8 dumplings at a time).
If you are not using a tortilla press, you can still use the plastic bag trick only press down with your cleaver, plate, skillet or whatever you are using to flatten your wrappers. The wrapper should be very thin when you are done.
Spoon filling into the center of each wrapper.
Using your fingertips, pleat one side of the wrapper to create a crescent shape around the filling. Fold the other side up to meet the pleated side and seal by pressing together with your fingers. Make sure the wrapper is completely sealed.
Cook the dumplings in a steamer over simmering water. Make sure to use enough water so that it doesn't all evaporate and don't put too many dumplings in the steamer—use multiple steamers or cook in batches. Cover the steamer and cook for about 5 minutes.
Serve immediately.
Notes
You can substitute dried shiitake mushrooms for fresh ones. Soak the dried ones in warm water for 30 minutes to reconstitute them and then drain them.
You can substitute Chinese chives for scallions or green onions.
You can substitute a combination of wheat starch and tapioca flour for the dumpling flour. Use 1 cup of wheat starch and 1/2 cup of tapioca flour.
Use a perforated parchment paper liner in the steamer to keep the dumplings from sticking.
You can freeze extra vegetable dumplings if you like. Freeze the uncooked dumplings on a baking sheet. Once they are frozen, transfer them to a resealable plastic bag. You can steam the dumplings from frozen according to the recipe instructions, but add an extra minute or so to the cooking time.