Jai Gau

Name: Jai Gau
Yield: 60 to 70 dumplings
Cuisine: Chinese
Ingredients: 1½ teaspoons dark soy sauce; 2½ tablespoons tapioca flour; ½ tablespoon peanut oil; 2 tablespoons oyster sauce; 1½ teaspoons sesame oil; Pinch of white pepper; 1½ teaspoons salt; 2 teaspoons sugar; 4 tablespoons cold water; 1 Wheat Starch—Tapioca Flour Dough recipe; 1 cup carrots; 1 cup snow peas; 3 cups peanut oil (to blanch vegetables); 3 cups peanut oil (to blanch vegetables); 12 Chinese dried mushrooms, soaked to soften; 4 fresh water chestnuts; 1 cup bamboo shoots; 1 cup celery

Vegetarian Dumplings

Preparation info

60 to 70
dumplings

Difficulty
Easy

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

The Chinese, as I have noted before, are a most practical people. Years ago, vegetarian dumplings were virtually unknown and strict vegetarians were few. Now, because there are more vegetarians, I’ve included this vegetarian dumpling, which is perfect for them.

Ingredients

3 cups peanut oil (to blanch vegetables)

Asia
China
Starter

Method

Heat wok. Add the 3 cups of peanut oil, and heat to 325° to 350°F. Put the vegetables in the hot oil and blanch for about 30 to 40 seconds. Remove the vegetables from the oil and drain them in a strainer. Set the vegetables aside.
Pour the exces