Chao Zhou Dumpling


  • cornstarch 300g
  • 50g clear noodles
  • 100g fresh shrimp
  • Main ham 200g
  • Char Siew Pork 50g
  • 50g dried dried shrimp
  • 100g peanut kernels
  • Leek 25g
  • 8 grams of salt
  • 5g white sugar
  • Chicken essence 5g
  • sesame oil 3ml
  • Light soy sauce 5ml
  • Edible oil
  • water starch


  1. Soak the shiitake mushrooms in warm water, wash them and remove them, chop them into pieces, wash the pork front legs, and chop them into pieces. Remove the shells and intestines from the fresh shrimp, wash them and cut them into cubes to control the moisture, and wash the dried shrimps Clean, control the moisture, chop, wash the leeks, chop. Dice the barbecued pork, fry the peanuts, rub off the peanut coat, and stir in a blender.

  2. Heat the pot, pour in a little cooking oil, first add pork, shrimp, dried shrimp, stir-fry until fragrant. Then add barbecued pork, mushrooms, crushed peanuts, add salt, white sugar, chicken essence, sesame oil, and soy sauce Stir fry. Pour in a little water and starch to thicken, add leeks and mix well after the pot is out to make stuffing.

  3. Mix 50 grams of cornstarch with clear noodles, add 100 ml of water, stir well, add 100 ml of boiling water and stir, and scald the slurry. Then add 300 ml of boiling water, soak for 1 minute, let it cook thoroughly, pour in Boil water, put the dough into 250 grams of cornstarch, knead the cornstarch and dough evenly by pressing, and cover with plastic wrap to keep the dough moist.

  4. Sprinkle a little cornstarch on the chopping board, knead the dough into long strips of uniform size, and cut them into each about 20 grams. After the dough is rounded, roll it into a round dough with a thick middle and a thin surrounding.

  5. Put an appropriate amount of filling in the middle of the dough, fold it in half and pinch it into a cockscomb shape. Use the same method to wrap the raw fruit embryos, put oil paper in the cage, and place the raw embryos neatly, between each two raw embryos. Keep a certain interval.

  6. Pour an appropriate amount of water into the steamer. After the fire is boiled, put it in the basket and steam for about 3 minutes.

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