Name: Water Dumplings ( )
Yield: Makes 36 Dumplings, or 8 to 10 Servings
Cuisine: China
Ingredients: 8 ounces ground pork; 1½ teaspoons sesame oil; 1 tablespoon oyster sauce; 3 tablespoons ⅛-inch-dice peeled fresh water chestnuts; 1 tablespoon salt; 2 tablespoons tapioca starch; 4 ounces shrimp, cleaned and cut into ¼-inch dice; 1 tablespoon peanut oil; 2 quarts water; 2 teaspoons sugar; ¼ cup finely sliced white portions of scallions; Wheat Flour Dough or 40 commercial wonton or dumpling wrappers; 3 tablespoons ⅛-inch-dice bamboo shoots; 1 large egg, lightly beaten; 1¼ teaspoons salt; Pinch of white pepper

Preparation info

Makes
36
Dumplings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

These crescent-shaped dumplings are called soi gau, or “water dumplings, ” because they are cooked in boiling water. They are simple yet versatile, served in different ways in dim sum restaurants: Eaten directly out of the pot, with a dipping sauce (see note), or sitting in bowls of chicken stock flavored with sliced Chinese chives.

Ingredients

Method

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Ingredients

Method

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