Hello! Hi everyone, Wesley here. today we're diving back into our series dedicated to Chinese dim sum classics with a shot at a fried glutinous rice dumpling known as "xian shui jiao." For those new to the channel in this series, we have been gradually cooking our way through pretty much every item that you've seen on the carts when you go out for dim sum with your friends, ranging from the quick and easy shu mai, to the elaborately difficult xiao long bao soup dumplings, and everything in between. More specifically today, the "xian shui jiao" or salt water dumpling is made up of a dumpling skin containing glutinous rice flour that has been deep-fried for a simultaneously chewy and crispy quality, then also filled with a minced pork filling. Unlike most other dumplings however, the filling to our dumpling today is going to be par-cooked before added to the dumpling, which in turn allows us to dedicate our deep fry entirely to crisping up the dumpling skin, which (as we'll see in a moment) will prove to be tricky and...terrifying. Hope you try it.

 

Yields 12

INGREDIENTS (dough)

  • 3 oz wheat starch

  • 4 oz hot water

  • 10 oz glutinous rice flour

  • 5 oz cold water

  • 2 oz white sugar

  • 1.5 oz lard

  • peanut oil

  • 64 oz fryer oil

INGREDIENTS (marinade)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp sesame oil

  • 1 tbsp shaoxing wine

  • 1 tbsp dark soy sauce

  • 1/2 tsp white pepper

INGREDIENTS (filling)

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 3 green onions

  • 3 baby bok choy

  • 3 shiitake mushroom

  • 8 oz pork loin

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SLICE the whites of the green onions, set aside

  • SLICE the greens of the green onions, set aside

  • REHYDRATE the shiitake mushroom in boiling water for 10 minutes, then remove the stems and mince

  • MINCE the pork, then combine with all marinade ingredients and marinate for 30 minutes

  • COMBINE the wheat starch and hot water into a slurry, then set aside

  • COMBINE the glutinous rice flour, cold water, sugar, and lard until a pebbily dough forms, then gradually add the wheat starch slurry until a cohesive dough forms

  • COVER the dough in plastic wrap and let rest at room temperature for 1 hour

ON THE STOVE

  • HEAT a wok at medium heat, then add 4 tbsp peanut oil and long yao

  • ADD the marinated pork, then sear for 2 minutes undisturbed before tossing with the wok tilted downward for wok hei

  • REMOVE the pork, reheat the wok as hot as possible, add 4 tbsp peanut oil and long yao

  • ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until aromatic

  • ADD the shiitake and bok choy, then toss for 1 minute until fragrant

  • ADD the pork back to the wok, followed by the greens of the green onions and toss to combine, then remove from heat

  • DIVIDE the dough into 1.5oz pieces, then form into discs by hand

  • ADD a tbsp of filling to the center, then fold and pinch shut

  • HEAT the fryer to 325F, then fry the dumplings 4-6 at a time until lightly golden brown

  • SERVE with red vinegar (optionally)

 

tagged with dim sum, dumpling, fried glutinous rice dumpling, xian shui jiao, salt water dumpling, dim sum recipe, dumpling recipe, cantonese food, cantonese cooking, cantonese recipe, woo can cook