Abalone windmill dumplings

Name: Abalone windmill dumplings
Prep time: 45 min
Cook time: 6 min
Total time: 51 min
Yield: Makes 50 dumplings
Cuisine: Asia
Ingredients: 2 large abalone (7 oz/200 g in total) or 1 can (1 lb/500 g) pacific clams, chopped; ½ cup (50 g) diced bamboo shoot; 7 oz (200 g) fresh shrimp, peeled and deveined, chopped; 2 large abalone (7 oz/200 g in total) or 1 can (1 lb/500 g) pacific clams, chopped; ½ cup (100 g) dried bamboo pith, soaked in water until soft, drained and diced; 1 teaspoon sesame oil; ½ cup (50 g) diced carrot; ½ cup (100 g) dried bamboo pith, soaked in water until soft, drained and diced; ¼ teaspoon ground white pepper; ½ teaspoon sugar; ¼ teaspoon salt; 1¼ cups (300 ml) boiling water; 1 cup (125 g) tapioca flour (tam min fun) (see note); Soy sauce or black Chinese vinegar, to serve; Soy sauce or black Chinese vinegar, to serve; Napa cabbage leaves, for steaming; 1 cup (120 g) cornstarch

Preparation info

Makes
50
dumplings

Difficulty
Easy
Ready in
55 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Abalone is an extravagant ingredient, highly valued throughout the Orient for its healing properties, as well as for its unmatched flavor and texture. Serve these eye-catching dumplings at a party buffet where they are sure to be a great conversation piece.

Ingredients

1 cup (125 g) tapioca flour (tam min fun) (see note)
1¼ cups (

Asia
Starter
Fish course
Pescatarian

Method

Make the Filling by combining all the ingredients in a large bowl and mix well. Set aside.
Make the dough by combining the tapioca flour and boiling water in a mixing bowl and mix vigorously with a wooden stick or spoon. Add the cornstarch and mix until well blended. Transfer to a floured surface and knead with your hands until a smooth, elastic dough is obtain