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