Shanghai dumplings 4 ways

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Ingredients:
Dumpling wrapper:
150 grams flour
150 grams bread flour
1 teaspoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
180 milliliters warm water
Filling:
250 grams ground pork
1/2 bunch chives, chopped
1 tablespoon oyster sauce
1/2 tablespoon sake
1 teaspoon soy sauce
1 teaspoon sesame oil
Salt
Pepper
Gelatinized soup:
1 tablespoon chicken bouillon granules
10 grams powdered gelatin
200 milliliters hot water
Yellow:
1 teaspoon corn powder
3 tablespoons peeled shrimp
Pepper
Green:
1 teaspoon spinach powder
3 tablespoons boiled spinach
1/2 teaspoon hoisin sauce
Orange:
1 teaspoon carrot powder
3 tablespoons shredded cheese
Garlic powder
Purple:
1 teaspoon purple potato powder
1 shiitake, finely chopped
Japanese pepper (Hanazansho)
3 tablespoons vegetable oil
100 milliliters water
1 tablespoon sesame oil
Chopped green onions


Instructions:
In a bowl, combine all ingredients for the gelatinized soup and mix well. Put in the freezer until firm.
In a bowl, combine all ingredients for the filling and mix well. Then separate into four separate bowls. Mix in each group of ingredients into each bowl and mix well.
To make the dumpling wrappers, combine all ingredients for the wrappers in a bowl and mix well until it turns into a dough. Knead until soft.
Combine the powders with each portion of dough and knead until evenly colored.
Divide each colored dough into three and flatten into discs.
Fill each wrapper with the fillings.
Arrange a greased frying pan with the dumplings.
Pour in the water and cook covered for 12-13 minutes over medium heat.
Once done, uncover and turn up the heat to high.
Drizzle sesame oil over the dumplings and cook for 15 seconds.
Transfer to a serving plate and enjoy.

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