Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Chinese: Steamed Translucent Dumpling - Fun Gwau Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 2

6 Dried Chinese black
6 Ounce(s) Shrimp, shelled and deveined
1 Teaspoon(s) Salt
1 1/2 Tablespoon(s) Peanut Oil
6 Ounce(s) Ground pork butt
1/4 Cup(s) Finely diced bamboo shoots
1/4 Cup(s) Finely diced water
chestnuts preferably
2 Green onions, chopped
2 Teaspoon(s) Sugar
1/4 Teaspoon(s) White pepper
1 Tablespoon(s) Shao Hsing rice wine or dry
1 1/2 Teaspoon(s) Light soy sauce
2 Teaspoon(s) Cornstarch
2 Tablespoon(s) Chicken stock
2 Tablespoon(s) Coarsely chopped fresh
Coriander leaves
These dumplings make great finger food for a cocktail party. They can
be prepared entirely in advance and reheated a few minutes before
serving. The wheat starch wrappers have an interesting chewy texture,
a unique translucent appearance and are absorbent of flavors. Roll
out the wrappers as thin as possible; otherwise they come out rubbery.
Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for
dipping Chinese mustard, for dipping Cover mushrooms in warm water for
20 minutes or until soft and pliable. Remove and squeeze out excess
water from the mushrooms. Cut off the stems at the base and discard
them. Finely mince the caps. Toss the shrimp with salt and let them
stand 10 minutes. Rinse well with cold water, pat dry thoroughly.
Coarsely mince. Preheat a wok or skillet. when hot, add the peanut
oil. over mediumhigh heat, add the mushrooms, shrimps, pork butt,
bamboo shoots, water chestnuts, and half the green onions; stir-fry
until the pork turns white. Season with the sugar, white pepper, wine
and soy sauce. Combine the cornstarch and chicken stock in a small
bowl and mix until smooth; pour into wok. Stir fry for 1 minute
longer. Remove the mixture to a shallow plate and mix in the remaining
green onion and coriander. Allow the filling to cool, then
refrigerate it until needed. Makes almost 2 cups of filling. Prepare
the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough.
Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An
oiled Chinese cleaver is traditionally used; however, a tortilla press
or a rolling pin works. Put 1 large teaspoon of filling in the center
of the circle. Fold it in half and pinch the edges to seal the
filling inside. Repeat with remaining dough and filling. Place
dumplings without touching each other on a lightly oiled bamboo
steamer (or a heat resistant plate). Steam over boiling water for 3
minutes. Serve hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings.
Posted by Stephen Ceideburg. Reposted by Fred Peters. File

Nutrition (calculated from recipe ingredients)
Calories: 524
Calories From Fat: 259
Total Fat: 28.6g
Cholesterol: 283.1mg
Sodium: 1843.5mg
Potassium: 1015.1mg
Carbohydrates: 17.2g
Fiber: 2.2g
Sugar: 8.1g
Protein: 42.3g

Scale this recipe to Servings [?]