This must be at least 10 years since I last made steamed dumplings, commonly called ‘pau’ or ‘pao’ in Oriental countries. I remembered many years ago when I made them, my dad said they were so good that I should sell them. Well, they never ended up for sale but in our stomachs…haha. I even made for my students who came for Math tuition….how lucky they were! Well, I really loved all my students and I enjoyed teaching them. Many are already working and successful in society. I must say it’s such an honour to have taught them.
I remember when we were in South Korea, steamed dumplings were sold widely along the streets during winter time. It just felt so good to have something hot in your hand while you bite into it. It gave such a warming effect.
It’s again Women’s Happy Hours While Husbands Work (click here to see the previous one). I thought making these dumplings would be such a great idea even though I can’t get the right flour here. I told myself that if I couldn’t come out with the best, I’m just happy with the second best. I know many of my friends miss these dumplings as much as I do while at the same time those from other countries would love to try something new.
Making these dumplings just made me feel so close to my dad. He is still back home and I really miss him, my mom and everyone back home. He’s just such an awesome dad, always depositing good values into my life, endlessly encouraging me and believing in me. I’m always so thankful to have a big part of him in me.
Right, this is my recipe to share. I made 20 big dumplings. There’s still about a third of the filling left.
400g char siu chicken (diced)
To make the fastest char siu chicken, click here.
150g sugar (add more if you like it sweeter)
5T oyster sauce
2T dark soya sauce
2T light soya sauce
Put everything into a pot. When it boils, add Ingredients C to thicken. Add in the diced chicken and mix well. Off the fire and pour it into a big tray to cool down. The best is to leave it overnight in the fridge to harden a little. I didn’t have time to do that, poor planning for once, and so it was a little difficult to wrap.
Ingredients C ( to thicken)
3T corn flour
2T sweet potato flour
Mix everything together in a bowl.
Ingredients D (dumpling skin)
1T baking powder
2 packet instant yeast or 2T active yeast
360g warm water
In a big mixing bowl, sieve the flour and baking powder. In another bowl, add in the sugar and water. Stir to dissolve the sugar and then add in the yeast. When it turns frothy, pour it into the flour mixture. Add in the oil and mix it up. Knead the dough until it is smooth. I have a big mixer which is powerful enough to knead the dough. This is quite a big amount so do not try to use a small mixer if you don’t want the machine to burn like what happened to my first mixer….so sad no one warned me.
Once it’s well kneaded, cover the dough and let it rise quite a bit, maybe 15 minutes or so depending on weather condition. Remove the dough and divide into 20 pieces. Take a piece, roll it out into a circle and add some filling to the centre. Gather the edges and pinch it at the top. When all is done, cover them with a clean, dry towel and leave it to rise again, about 40-60 minutes.
Add some water into the steamer. Once the water boils, arrange the dumplings in the steamer, leaving some space in between, and let it steam for 10 minutes on high heat. Remove and let it cool down before you eat because the filling is very , very hot. Depending on steamer, you may have to steam a few rounds. These are very delicious steamed char siu chicken dumplings.
All my friends loved them very much. I was quite unsure whether my dumplings would go well or not course I was not very pleased with them myself. Well I was wrong. There was none left. Everyone said it was soooo goood. That really made my day.
Have you eaten these type of steamed dumplings before? What is your favourite filling? Have you made them yourself? Please share, add and comment in the comment box below.
Other savoury snacks or appetizers that you may be interested:
Simple, Easy Chinese Dumplings To Make At Home (Part 1)
Simple, Easy Chinese Dumplings To Make at Home (Part 2)
Simple, Easy Chinese Dumplings To Make At Home (Part 3)
Easy To Cook - Crunchy Dumplings For Snack or Appetizer
Healthy Vegetable Fritters
Delicious Fritters For Anytime
Healthy Korean Kimchi Pancake
Spiral Chicken Curry Puffs (Part 2 - Pastry)
Spiral Chicken Curry Puffs (Part 1 - Filling)
Deep Fried Wantan
Quote of the day……
“No person was ever honored for what he received. Honor has been the reward for what he gave.”