Quick & Simple Recipe | Crispy Steamed Dumplings That Will Make Your Mouth Difficult to Resist!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos provide a sweeter alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly substitute.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers flavor with less oil, while red pepper flakes are more economical.

Prepare the filling by shredding 300g of peeled and cleaned daikon radish and setting it aside.

Bring about 1 liter of water to a boil and add 1/2 teaspoon of salt.

Blanch the shredded daikon in the boiling water for about 2 minutes, then squeeze out excess water and chop into small pieces.

Alternatively, you can replace the radish with the same weight of jicama without blanching.

Prepare other ingredients: clean and soak 15g wood ear mushrooms and 10g shiitake mushrooms until soft, then chop them.

Chop 100g of carrots into small pieces and clean 30g of dried shrimp (no need to soak).

Heat 2 tablespoons of cooking oil in a pan and add 1/2 tablespoon of minced shallots, stir-frying until fragrant.

Add the dried shrimp and stir-fry until aromatic, then remove from the pan and let cool slightly.

Add the wood ear mushrooms to the pan and stir-fry for about 2 minutes, then add the shiitake mushrooms and cook for another minute before turning off the heat.

Grind the dried shrimp into a fine paste.

Heat another 2 tablespoons of oil and add 1 tablespoon of minced shallots, sautéing until fragrant.

Add the chopped carrots and radish (or jicama) and stir-fry for about 5 minutes.

Add all remaining ingredients and mix well, seasoning with 1 teaspoon sugar, 1 teaspoon oyster sauce, and 1/4 teaspoon chicken powder, then stir well and cook for another minute.

Add a little ground pepper, mix thoroughly, and turn off the heat, letting the filling cool completely.

Prepare the dough by combining 335 ml of water with 1/4 teaspoon of salt in a pot, stirring well, covering, and bringing to a boil.

Once boiling, turn off the heat and immediately add 150g of wheat starch and 50g of tapioca starch, mixing until no dry flour remains.

Cover and let sit for 5-10 minutes, then add another 50g of tapioca starch and mix well while the dough is still hot.

Turn the dough out onto a surface and knead into a smooth, elastic ball, adding 1 tablespoon of oil and kneading until soft and pliable.

Cover the dough tightly to prevent it from drying out, then take a small portion, knead briefly, and roll into a long cylinder about 2cm in diameter.

Divide the dough into 15g portions and cover the remaining dough tightly.

Flatten each portion and roll into an 8cm diameter circle, placing filling in the center and sealing the dumplings by pressing in the middle first, then folding from the outside inward to create 3 pleats on each side.

Fold the edges down slightly to prevent the bun from opening during steaming, repeating until all dough and filling are used.

Once the water is boiling, steam the dumplings over medium heat for 7 minutes.

After 7 minutes, turn off the heat and brush a little oil on top of the buns to keep them soft.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens