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    Home » Recipes » Pantry

    Pork and Chive Crystal Dumplings

    Last Modified: September 28, 2018 by Elaine| 13 Comments

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    Jump to Recipe - Print Recipe

    Pork and chive crystal dumplings share a similar dough with har gow (Cantonese shrimp dumpling)

    pork and chive har gow

    After I made the first batch of successful Har Gow, I was in love with the crystal dumpling wrappers. The dough is much easier to knead than normal dumpling wrapper dough. And more importantly, the chewy and elastic wrapper gives the dumpling a very special texture.

    Comparing with har gow dough, I use more potato starch in the dough, which creates a more transparent and chewier wrapper.  So for those who love a more transparent har gow, use this dough to make your shrimp dumplings.

    Ingredients

    • 100g Potato Starch
    • 25g Wheat Starch
    • small pinch of salt
    • 125ml boiling hot water
    • 1 salted egg yolk (smashed for decorating)

    Filling

    • 1 and ½ cups finely chopped Chinese chive
    • 1 cup minced pork
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 1 egg
    • 1 tablespoon sesame oil

    Mix salt, crack an egg and pepper with pork in a small bowl. Get another large bowl, mix chopped chive with sesame oil. Then mix well with pork. Cover and fridge.

    pork and chive har gow

    On a kitchen scale, weight 100g of potato starch+ 25g of wheat starch in a large mixing bowl. Mix with a small pinch of salt. Then stir in 125ml boiling hot water. Cover the lid and set aside for 5 minutes. Transfer to an operating board and knead until smooth.

    pork and chive har gow

    Cover with a wet cloth and rest for 10 minutes. Shape the dough into a long log and then divide into 12 portions. Take one portion out and press into a larger circle, fill with 1 tablespoon of filling and wrap as a pyramid.

    Following video shows the process of making a pyramid dumpling.

    pork and chive har gow

    Repeat to finish all. Top each one with salted duck egg yolk as decorating. Set up steamers with lined papers and then brush a thin layer of oil on the surface (so your dumplings will not stick to the paper).

    Bring water to a boil in a large pot to steam the dumplings for 6-8 minutes. Serve hot! You do not need to prepare a dipping for this pyramid dumpling, but you can prepare a small bowl of red vinegar in any cases that dips are strongly desired.

    pork and chive har gow
    pork and chive har gow

    Pork and Chive Crystal Dumplings

    Elaine
    Watch Video Print Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course dim sum
    Cuisine Cantonese, Chinese
    Servings 12 making 12 crystal dumplings
    Calories 110 kcal

    Ingredients
      

    • 100 g Potato Starch
    • 25 g Wheat Starch
    • small pinch of salt
    • 125 ml boiling hot water
    • 1 salted egg yolk , smashed for decorating

    Filling

    • 1.5 cup Chinese chive , finely chopped
    • 1 cup minced pork
    • 1 egg
    • 1 tsp. salt
    • ¼ tsp. pepper
    • 1 tbsp. sesame oil

    Instructions
     

    • Mix salt, egg and pepper with pork in a small bowl. Get another large bowl, mix chopped chive with sesame oil. Then mix well with pork. Cover and fridge.
    • On a kitchen scale, weight 100g of potato starch+ 25g of wheat starch in a large mixing bowl. Mix with a small pinch of salt. Then stir in 125ml boiling hot water. Cover the lid and set aside for 5 minutes. Transfer to an operating board and knead until smooth.
    • Covered and rest for 10 minutes. Shape the dough into a long log and then divide into 12 portions. Take one portion out and press into a larger circle, fill with 1 tablespoon of filling and wrap as a pyramid.
    • Repeat to finish all. Top each one with salted duck egg yolk as decorating. Set up steamers with lined papers and then brush a thin layer of oil on the surface (so your dumplings will not stick to the paper).
    • Bring water to a boil in a large pot to steam the dumplings for 6-8 minutes. Serve hot! You do not need to prepare a dipping for this pyramid dumpling, but you can prepare a small bowl of red vinegar in any cases that dips are strongly desired.

    Video

    Notes

    The Nutrition Facts is based on each single crystal dumpling.

    Nutrition

    Calories: 110kcalCarbohydrates: 8gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 47mgSodium: 278mgPotassium: 157mgVitamin A: 265IUVitamin C: 3.4mgCalcium: 17mgIron: 0.6mg
    Keyword Chinese chive, Dumpling, pork
    Tried this recipe?Mention @ChinaSichuanFood

    pork and chive har gow

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    Reader Interactions

    Comments

    1. Lyn

      January 29, 2017 at 1:24 pm

      Hi Elaine,

      I'd love to be able to make your beautiful crystal dumpling wrappers (with an altered filling inside, as I'm vegan), but I have no way of getting any wheat starch. I do have potato starch. Is there any chance there is something suitable to use in place of wheat starch? Some of the ingredients I do have are: tapioca starch, corn starch, high gluten flour, white cake and pastry flour. Would I be able to use any of these as a substitute for the wheat starch? I realize I will not be able to get the same results without wheat starch, but if you have any advice on how I could attempt to make this with what I have, I'd be ever so grateful. Please do let me know. I so appreciate all of your amazingly photographed, great recipes. Wishing you a most wonderful new year filled with happiness, good health, and good luck!

      Reply
      • Elaine

        January 30, 2017 at 10:52 am

        Hi Lyn,
        Thanks for much for your kindness.
        Wheat starch can be substituted by tapioca starch. Tapioca will produce a very similar result. Happy cooking!

        Reply
    2. DB

      February 01, 2017 at 10:53 pm

      Hi Elaine, Been looking for this recipe for such a long time, it is wonderful to find it. I have wheat and tapioca starch but no potato starch. Can the wheat and tapioca be used instead? Thank you! DB

      Reply
    3. Elizabeth Ross

      February 02, 2017 at 9:29 am

      You are, also, a great photographer, Elaine!

      Reply
      • Elaine

        February 02, 2017 at 3:07 pm

        Thanks,Ross

        Reply
    4. Christopher W Snyder

      February 06, 2017 at 4:33 am

      I could not find the egg or eggs in your filling ingredient list. I'm about to make your recipe so I will wisk one egg before adding to the pork mixture. Thanks for your beautiful work!

      Reply
      • Elaine

        February 06, 2017 at 10:10 am

        I lost the egg in the ingredient list. Just crack the egg and mix well with filling.

        Reply
    5. Louise Smith

      February 06, 2017 at 7:58 pm

      This is so delicious. I made it last sunday when my friends came over and they were all impressed. I must admit I thought at first it would be too dificult for me, but it ended up being easier than I imagined. Thank you!

      Reply
      • Elaine

        February 06, 2017 at 10:43 pm

        Hi,Louise Smith
        You are great! I'm so happy you have tried it successfully. Practice makes perfect

        Reply
    6. Jenice

      August 09, 2020 at 7:41 am

      Hi...Elaine, what can I substitutes for the potato starch coz I can't find any potato starch as t my town thanks.

      Reply
      • Elaine

        August 09, 2020 at 9:08 am

        You can use cornstarch.

        Reply
    7. Zoe

      January 07, 2021 at 11:41 am

      Hi I just wanted to ask since the wrapper for this recipe is different from the usual dumpling wrapper, but can these dumplings be frozen, or will the coldness damage the wrapper?

      Reply
      • Elaine

        January 08, 2021 at 8:37 am

        Zoe,
        I don't suggesting freezing the wrappers because it is an easy to cook wrapper with soft soft texture and easy. Freezing will influence the texture for sure.

        Reply

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