Our Snapper Crystal Dumplings are bursting with flavours. Steamed or pan-fried, these dumplings promise the perfect culinary experience and you’ll find that you may just have a new favorite Yum Cha!
INGREDIENTS:
- 1 packet of Crystal Pastry Mix
- Rainbow Seaweed Flakes to garnish
- 250g Snapper Fillet, skin removed
- 100g-120g Fresh Baby Corn, diced
- 1.5 tablespoons Potato Starch
- 2 cm piece Ginger, grated
- 2 Shallots, finely sliced
- 1 tablespoon Gluten-Free Soy Sauce
- 2 teaspoons Sesame Oil
- 1/4 teaspoon Pepper
- 1/4 teaspoon Salt (adjust to taste)
METHOD
- Prepare Crystal dough as per packet instruction.
- Blanch fresh baby corn for one minute, rinse in cold water, and drain well. Dice them in small.
- In a mixing bowl, combine snapper fillet finely diced, baby corn, ginger, shallots, gluten free soy sauce, sesame oil, pepper, and salt. Mix well.
- Add potato starch if the mixture needs binding. The consistency should allow you to form dumpling balls.
- Divide the dough into small balls and cover them with a damp towel.
- Sprinkle some gluten free flour onto a work surface and use a rolling pin to roll the dough out until it is approximately 9 centimeters in diameter.
- Put about 1 teaspoon of filling into the center of the skin.
- Fold wrapper over to enclose filling. Hold in both hands and start twisting to thinner the excess dough and press to seal as you go.
- Grease the bottom of your bamboo steamer with your favourite cooking oil.
- Transfer the dumplings to bamboo steamer. Cover the bamboo steamer with a towel to keep the dumplings from drying out.
- Continue making additional dumplings until all dough/filling has been used.
- Steam the dumplings for 9-10 minutes.
- Serve with a gluten-free soy sauce or any other dipping sauce of choice.
- Sprinkle some Rainbow Seaweed Flakes on top.
Enjoy
(Makes approx 40 dumplings)
Shop our Crystal Flour Mix here and Rainbow Seaweed Flakes here.
