Chaozhou dumplings are full of savory flavors and have a delicate, translucent wrapper. Steamed to perfection, these dumplings offer a tender bite with a fresh filling that’s sure to impress anyone who tries them. So give this recipe a try, and I’m sure you’ll love the results as much as I do!
Chaozhou Dumplings: A Hit with the Kids!
Today, I had the pleasure of preparing Teochew Dumplings for the kids, and the results were nothing short of delightful.
The dumplings had a QQ texture—chewy yet tender—with a crystal-clear, translucent wrapper that made them as visually appealing as they were delicious.
Even the pickiest eaters, who usually shy away from vegetables, couldn’t resist them. By the time they came home from school, the dumplings were completely devoured—another successful “clean plate” moment!
What are Teochew Dumplings?
Teochew Dumplings, also known as Chaozhou Dumplings, Chao Zhou Fun Guo, are a traditional snack from the Chaozhou region of southern China.
These dumplings are very popular in dim sum culture, alongside well-known dishes like Har Gow (shrimp dumplings) and Siu Mai.
The dumplings are characterized by their crystal-clear, delicate skin, which gives them a beautiful, almost translucent appearance when steamed. The filling inside is often a mixture of savory vegetables, shrimp, or pork, seasoned with aromatic spices.
What I particularly love about Teochew Dumplings is their slightly chewy, bouncy texture, which is achieved by using boiling water to prepare the dough. The method is similar to making crystal dumplings.
Ingredients:
Filling:
- 300g garlic chives
- 4 eggs
- 2 tsp cooking oil
- 3/4 tsp salt
- 1 tsp Chinese five-spice powder or chicken bouillon powder
- 1 tbsp sesame oil
Dough:
- 200g wheat starch
- 50g tapioca starch
- 1g salt
- 280g boiling hot water
- 1 tsp lard (can substitute with vegetable oil)
Instructions:
- Prepare the filling:
Start by washing and draining the garlic chives. Then chop them finely. Place the chives into a bowl, drizzle with cooking oil, and toss to coat each piece with oil. This will help lock in moisture and prevent water from being released when preparing the filling.
In a separate bowl, crack the eggs and add 1/4 tsp salt. Beat the eggs well. Heat oil in a pan and pour in the egg mixture. Quickly stir with chopsticks until the eggs are scrambled into small pieces. Set aside.
Next, peel and dice the carrot. Blanch the diced carrot in boiling water for 1-2 minutes, then drain and set aside.
Now, combine the scrambled eggs, blanched carrots, and garlic chives in a bowl. Add 1 tbsp sesame oil, 1/2 tsp salt, and 1 tsp Chinese five-spice powder or chicken bouillon powder. Stir thoroughly until the flavors are well mixed.
- Prepare the dough:
In a large bowl, combine the 200g wheat starch, 50g tapioca starch, and 1g salt. Slowly pour in the 280g of just-boiled water, stirring continuously with chopsticks. The mixture will form lumps as you stir.
Once the dough is cool enough to handle, add 1 tsp lard and knead the dough for about 5-8 minutes until it is smooth and even in texture.
- Form the dumplings:
Dust a work surface with a bit of tapioca starch to prevent sticking. Roll the dough into a long log and cut it into small pieces, each about 12g.
Roll each small piece into a thin, round wrapper, similar in thickness to a regular dumpling wrapper. Keep the center slightly thicker and the edges thinner to avoid tearing when wrapping.
Place a small amount of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges to seal. Starting from one end, use your fingers to create pleats along the edges, ensuring the dumpling is sealed tightly.
Steam the dumplings:
Line a steamer with a damp cloth or parchment paper to prevent the dumplings from sticking. Arrange the dumplings in the steamer, leaving enough space between each dumpling.
Bring the water to a boil over high heat, then lower the heat to medium. Steam the dumplings for about 10 minutes. Don’t over-steam to avoid breaking the wrappers.
After 10 minutes, open the lid and carefully remove the dumplings. Serve immediately and enjoy!
Frequently Asked Questions
How to Store Chaozhou Dumplings
One of the best things about making Teochew Dumplings is that they can be made in bulk and stored for later.
I often make a large batch and freeze them before steaming. This way, I always have dumplings on hand for a quick meal.
To store, just place the uncooked dumplings on a tray and freeze them until solid. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to enjoy them, simply steam the frozen dumplings directly from the freezer. There’s no need to thaw them beforehand; just add a couple of extra minutes to the steaming time.
Can I substitute the lard with vegetable oil?
Yes, you can substitute vegetable oil for the lard. However, lard provides a smoother texture and a slightly richer flavor, making it the preferred choice for this recipe.
How do I know when the dumplings are done?
The dumplings should be tender and fully cooked through. The wrappers will be slightly translucent and soft to the bite. If you’re unsure, just cut one open to check that the filling is hot and fully cooked.
Crystal Chaozhou Dumplings
Ingredients
Filling:
- 300 g garlic chives
- 4 eggs
- 2 tsp cooking oil
- 3/4 tsp salt
- 1 tsp Chinese five-spice powder or chicken bouillon powder
- 1 tbsp sesame oil
Dough:
- 200 g wheat starch
- 50 g tapioca starch
- 1 g salt
- 280 g boiling hot water
- 1 tsp lard can substitute with vegetable oil
Instructions
Prepare the filling:
- Start by washing and draining the garlic chives. Then chop them finely. Place the chives into a bowl, drizzle with cooking oil, and toss to coat each piece with oil. This will help lock in moisture and prevent water from being released when preparing the filling.
- In a separate bowl, crack the eggs and add 1/4 tsp salt. Beat the eggs well. Heat oil in a pan and pour in the egg mixture. Quickly stir with chopsticks until the eggs are scrambled into small pieces. Set aside.
- Next, peel and dice the carrot. Blanch the diced carrot in boiling water for 1-2 minutes, then drain and set aside.
- Now, combine the scrambled eggs, blanched carrots, and garlic chives in a bowl. Add 1 tbsp sesame oil, 1/2 tsp salt, and 1 tsp Chinese five-spice powder or chicken bouillon powder. Stir thoroughly until the flavors are well mixed.
Prepare the dough:
- In a large bowl, combine the 200g wheat starch, 50g tapioca starch, and 1g salt. Slowly pour in the 280g of just-boiled water, stirring continuously with chopsticks. The mixture will form lumps as you stir.
- Once the dough is cool enough to handle, add 1 tsp lard and knead the dough for about 5-8 minutes until it is smooth and even in texture.
Form the dumplings:
- Dust a work surface with a bit of tapioca starch to prevent sticking. Roll the dough into a long log and cut it into small pieces, each about 12g.
- Roll each small piece into a thin, round wrapper, similar in thickness to a regular dumpling wrapper. Keep the center slightly thicker and the edges thinner to avoid tearing when wrapping.
- Place a small amount of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges to seal. Starting from one end, use your fingers to create pleats along the edges, ensuring the dumpling is sealed tightly.
Steam the dumplings:
- Line a steamer with a damp cloth or parchment paper to prevent the dumplings from sticking. Arrange the dumplings in the steamer, leaving enough space between each dumpling.
- Bring the water to a boil over high heat, then lower the heat to medium. Steam the dumplings for about 10 minutes. Don't over-steam to avoid breaking the wrappers.
- After 10 minutes, open the lid and carefully remove the dumplings. Serve immediately and enjoy!
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