291 minutes
A delightful crispy vegetable dumpling with a mixture of finely shredded vegetables, served with mustard or chili-mustard condiment.
Dried Black Mushrooms, 1 inch in diameter
each
Hot Water, for soaking mushrooms
cups
tablespoons
Oyster sauce
tablespoons
teaspoons
teaspoons
tablespoons
teaspoons
teaspoons
pinches
cups
Snow Peas, finely shredded, 1.5 inches long
cups
Carrots, finely shredded, 1.5 inches long
cups
Celery, finely shredded, 1.5 inches long
cups
Bamboo Shoots, finely shredded, 1.5 inches long
cups
Fresh Water Chestnuts, peeled and finely shredded
each
Har Gau Dough, as directed on page 264
as directed
Mustard Condiment, as described on page 268
as described
Chili-mustard Condiment, as described on page 268
as described
1. Soak and prepare mushrooms
First, soak the dried black mushrooms in hot water for 30 minutes until they rehydrate and become plump. Drain the mushrooms, rinse them under cold water, squeeze out any excess moisture, remove the stems, and finely shred the caps.
2. Prepare the sauce
Prepare the sauce by mixing 3.5 tablespoons of water with oyster sauce, double dark soy sauce, sesame oil, tapioca starch, sugar, salt, and a pinch of white pepper. Stir until the mixture is smooth and well combined.
3. Oil-blanch the vegetables
Heat a wok and add 3 cups of peanut oil, bringing it to 350ºF. Once the oil is hot, oil-blanch the shredded mushrooms, snow peas, carrots, celery, bamboo shoots, and water chestnuts for about 40 seconds. This step locks in the vibrant color and crisp texture of the vegetables. Drain the vegetables into a bowl and set aside. Pour off the oil, strain it, and reserve 1.5 teaspoons for later use, setting aside the remaining oil for another use.
4. Cook the sauce
Wipe the wok clean with a paper towel, then heat it again and add the reserved 1.5 teaspoons of peanut oil. Pour in the sauce mixture and stir continuously for about 2 minutes. The sauce should thicken and darken to a rich brown color.
5. Mix vegetables with sauce
Transfer the vegetables to a stand mixer with a paddle attachment and mix them with the cooked sauce for about 2 minutes until everything is evenly coated. Refrigerate the filling for at least 4 hours or overnight, allowing the flavors to meld together.
6. Assemble the dumplings
When you are ready to assemble the dumplings, prepare the Har Gau Dough by shaping it into 2.5-inch rounds. Place 1 to 1.5 teaspoons of the filling onto each dough round. Press, fold, and seal the edges to form the dumplings.
7. Steam the dumplings
Lightly oil the bamboo steamers to prevent the dumplings from sticking. Arrange the dumplings in the steamer and steam them for 6 minutes. The dough should become translucent, indicating that the dumplings are perfectly cooked.
8. Serve the dumplings
Serve the dumplings hot, straight from the steamer, accompanied by mustard condiment or chili-mustard condiment for an extra kick of flavor. Enjoy your Crispy Vegetable Delight Dumplings!
The foundation of delicious vegetable dumplings is the freshness and quality of the produce. Visit your local farmers' market or a store with a reputation for fresh vegetables. The crisper and more vibrant your vegetables, the better the end result will be.
The seal on your dumplings will ensure they don't open up during cooking. Take the time to learn a proper folding technique – there are many tutorials available online. Be sure not to overfill your dumplings; a teaspoon is usually sufficient. Water or a cornstarch slurry can help seal the edges.
Whether you're steaming, boiling, or pan-frying, control is crucial. For steaming, ensure the water doesn't touch the dumplings. When pan-frying to create that crispy bottom, use a non-stick skillet, and don't skimp on the oil. Heat should be medium-high to start, then reduced after adding water to steam, and finally increased again to recrisp the bottom.
Vegetables can be quite bland if not seasoned properly. Make sure to balance your fillings with a combination of salt, pepper, and aromatics like ginger, garlic, and green onions. A splash of soy sauce, sesame oil, or rice vinegar can add depth of flavor. Taste your filling before wrapping (you can microwave a small portion to cook it) to ensure the seasoning is on point.
When pan-frying, give your dumplings space to breathe. Crowding the pan can lead to steamed dumplings rather than crisp ones. They should have at least a finger's width between them to ensure even cooking and crispiness.
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