Jadeite dumplings, or "Feicui Shaomai," are a stunning dim sum treat named for their vibrant green hue, resembling polished jade. Here’s a step-by-step guide to crafting these delicate beauties.
Ingredients:
- 200g glutinous rice flour (for skin)
- 100g wheat starch (for chewiness)
- 150g spinach (pureed for color)
- 200g ground pork (or mixed pork/shrimp)
- 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp white pepper
- 1 tbsp chopped mushrooms, 1 tsp ginger, 1 scallion (for filling)
- 1 egg yolk (for glazing)
Steps:
1. Prepare the Skin: Mix glutinous rice flour, wheat starch, and spinach puree. Gradually add boiling water, stirring until a dough forms. Knead until smooth, then rest for 20 minutes.
2. Make the Filling: Sauté ginger and mushrooms until fragrant. Mix with ground pork, soy sauce, sesame oil, and white pepper. Chill for 15 minutes.
3. Shape the Dumplings: Divide dough into small balls. Flatten each into a thin circle, ensuring the center is thinner than the edges. Place 1 tbsp filling in the center, gather the edges, and pleat to seal, leaving the top open.
4. Steam: Arrange dumplings on parchment-lined steamer baskets. Brush with egg yolk for a glossy finish. Steam over high heat for 12-15 minutes until translucent.
Serve hot with a drizzle of truffle oil or light soy sauce. These dumplings are not only delicious but also a feast for the eyes, perfect for special occasions!
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