features   Chinese  New  Year 2004
      three star dumplings
Chef Ming Liu of Dim Sum GOGO – New York, NY
Adapted by StarChefs

Yield: About 30 dumplings


  • 1 pound wheat starch*
  • ½ pound potato starch*
  • 1 pound boiling beet water**
  • 1 pound boiling hot water

  • Filling
  • 4 ounces young jicama, minced*
  • 4 ounces Chinese lotus roots, minced*
  • 4 ounces white cabbage, minced
  • 1 teaspoon salt
  • 1 ½ teaspoons sugar
  • 4 ounces potato starch*
  • ½ teaspoon sesame oil

    * These items can be found at Chinese markets or specialty food stores.

    ** To prepare beet water, soak 3 peeled, sliced beets in cold water for about 20 minutes.


For dough:
In large bowl, mix together wheat and potato starches. Add beet juice and boiling water; mix completely until dough forms. Work dough into a ball. Divide dough into three equal pieces; wrap in plastic and refrigerate for at least a half hour. Roll out one piece of dough on a lightly floured surface, until it is paper thin. Use a 2-3 inch cookie or biscuit cutter to cut approximately 10 dumpling skins. Repeat with remaining two sections of dough.

For filling:
Parboil jicama, lotus roots and cabbage in water until slightly softened, but not fully cooked, about 1 minute. Strain vegetables and place in large bowl; cool. Add salt and sugar to vegetable mixture. Gradually add potato starch, mixing it in thoroughly. Add the sesame oil.

Place a heaping teaspoon of vegetable filling onto center of one dumpling skin. Gather edges of dumpling skin to center and pinch together to seal. Alternatively, you can place filling on half of the dumpling skin and fold over to create a moon shape. If necessary, dab edges of skin with water to help form seal. Repeat until all dumpling skins are filled.

Steam dumplings in bamboo steamer for about 10 minutes until dough becomes transparent and light pink.

 Published: Jan 2004