Flowered Steamed Dumplings

Name: Flowered Steamed Dumplings (Fu lu chi kuan chiao)
Cuisine: Chinese
Ingredients: 1 teaspoon cornstarch; ½ teaspoon salt; 1 tablespoon soy sauce (light); 1 tablespoon soy sauce (light); ¼ teaspoon black pepper; 1 tablespoon sesame oil; 2-½ oz. pork fat (cooked); 1 bamboo shoot (cooked); 1 tablespoon lard; 10 oz. shrimp (without shell); 2 cups flour starch (about 7-½ oz.); 1-½ cup boiling water

Fu lu chi kuan chiao

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 cups flour starch (about 7-½ oz.)
1-½ cup boiling water

Asia
Taiwan
Kwangdong
Starter

Method

Mix flour starch with 1-½ cups boiling water (stir and mix well with chopsticks), let cool. Add lard, and knead by hand to make dough. (This is the skin).
Clean shrimp, drain dry, and chop into small pieces. Chop pork fat into smaller pieces. Shred bamboo shoots, and squeeze out water. Put these three ingredients into a bowl, marinate with seasoning sauce. Mix