Chiu Chow Dumplings

• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 2 teaspoons oyster sauce
• 1 teaspoon light (regular) soy sauce
• 1 tablespoon Shaoxing rice wine or dry sherry
• 1 tablespoon water
• 1 tablespoon canola oil
• 1 clove garlic, minced
• 1 1/2 tablespoons chopped dried shrimp
• 1/4 pound ground pork or minced pork shoulder
• 2 large dried shiitake mushrooms, reconstituted (see page 13), stemmed, and chopped (1/4 cup)
• 1/2 cup finely diced jicama
• 2 tablespoons unsalted, roasted peanuts, chopped
• 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
• 2 tablespoons chopped fresh cilantro or scallion (green part only)
• Salt
• 1 pound Wheat Starch Dough (page 132)
• Light (regular) soy sauce, for dipping
• Chile Garlic Sauce, homemade (page 216) or store-bought (optional)

1. To make the filling, in a small bowl, combine the sugar, white pepper, oyster sauce, soy sauce, rice wine, and water.
2. Stir to dissolve the sugar and set aside.
3. Heat the oil in a medium skillet over medium-high heat.
4. Add the garlic and dried shrimp and cook, stirring constantly, for about 30 seconds, or until fragrant.
5. Add the pork and stir and mash to break it up into small pieces.
6. When most of the pork has browned, about 1 minute, add the mushrooms, jicama, and peanuts.
7. Stir to combine and add the seasoning mixture.
8. Reduce the heat slightly and cook, stirring constantly, for about 4 minutes, or until the jicama is tender-crisp and there is little liquid left.
9. Give the cornstarch mixture a final stir and add to the pan.
10. Cook for about 15 seconds to lightly bind.
11. Turn off the heat and stir in the cilantro.
12. Taste and add a pinch or two of salt, to taste.
13. Transfer to a bowl and set aside to cool completely before using.
14. (The filling can be prepared up to 2 days in advance.
15. Return to room temperature before using.)
16. You should have about 1 1/4 cups.
17. Cut the dough in thirds.
18. Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into an 8-inch log.
19. Cut the log into 8 pieces.
20. Follow the instructions on Forming Wrappers from Wheat Starch Dough (page 133) to shape circles that are roughly 3 1/2 inches in diameter.
21. Before assembling the dumplings, line steamer trays and/or baking sheets with parchment paper.
22. Oil the paper lining in the steamer trays.
23. To assemble a dumpling, hold a wrapper in a slightly cupped hand.
24. Use a spoon to place 1 scant tablespoon slightly off-center toward the upper half of the wrapper, pressing down gently to compact and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
25. Bring up the edge and seal to make a half-moon (see page 26).
26. Press the rim to meld the edges into one.
27. You can stop here and place the dumpling on its side in a prepared steamer tray.
28. Or set the dumpling on your work surface and gently scrunch up the rim to create a ruffled edge.
29. Bring up the ends so it sits proudly upright.
30. Set the finished dumpling in a steamer tray.
31. Make more dumplings from the remaining wrappers before working on the next piece of dough.
32. Place them about 1/2 inch apart in the steamer; if using a metal steamer tray, keep the dumplings 1 inch away from the edge where condensation will collect.
33. Place any overflow dumplings on the prepared baking sheet, spacing them slightly apart, and cover with plastic wrap.
34. Continue making dumplings until all the dough and filling are used.
35. Assembled dumplings can sit for about 1 hour before cooking, but do not refrigerate.
36. Steam the dumplings over boiling water (see page 17 for guidance) for about 7 minutes, or until they have puffed slightly and are glossy and translucent.
37. Remove each tray and place it atop a serving plate.
38. Serve hot with soy sauce and the chile garlic sauce.
39. Cooked dumplings can be refrigerated; steam for about 3 minutes before serving.
40. They can also be frozen for up to 1 month, completely thawed in the refrigerator, and steamed to reheat for 3 to 5 minutes.
41. For many Asian cooks, meat means pork, and there are many different cuts sold at Asian butcher counters.
42. With regard to the ground pork selection, there is usually a fatty one and a lean one.
43. You wont see fat percentages posted, but the costlier ground meat is leaner.
44. There may even be coarsely ground pork that resembles hand-chopped pork.
45. You can also purchase a shoulder roast and have it ground on the spot.
46. It will have a fat content of 15 to 20 percent, making it excellent for juicy dumplings, and it freezes well.
47. I generally prefer fattier ground pork for dumplings, and in certain cases, such as the Shanghai Soup Dumplings (page 59), its required.
48. For guidance on mincing and chopping meat by hand, see page 158.

sugar, white pepper, oyster sauce, light, rice wine, water, canola oil, clove garlic, shrimp, ground pork, shiitake mushrooms, jicama, peanuts, cornstarch, fresh cilantro, salt, pound wheat starch, soy sauce, garlic sauce

Taken from www.epicurious.com/recipes/food/views/chiu-chow-dumplings-379785 (may not work)