Shuí Jiǎo... Success!

I finally had a successful outcome in making Shuí Jiǎo! :) Here is the recipe!

Wrap ingredients

1.25 cups of wheat starch (NOT wheat flour - they are different)
0.25 cups of rice flour
2 tbsp of tapioca starch
1 cup of boiling water
1/2 tbsp of vegetable oil
1 tsp of salt

Shrimp Filling

20 large shrimp (from a bag of 31/40 shrimp)
1/4 small can of bamboo (thin strips)
1 - 2 tsp of soy sauce
1/2 tsp of salt
1 tsp of sugar
1.5 tsp of cornstarch
1-2 tsp of cooking wine
a dash of black and white pepper
a dash of ground ginger

Steps:
1. Rinse and de-shell shrimp - chop about 15 shrimp into small pieces, mince the rest of the shrimp
2. Chop the thin strips of bamboo in to small cubes
3. Mix shrimp and bamboo with the rest of the shrimp filling ingredients in a bowl - set aside
4. In a mixing bowl, mix the wheat and tapioca starch and the rice flour
5. Form a well in the middle of the mixture and gradually add the boiling water
*6. Mix while pouring the boiling water - use a wooden spoon or another utensil for the mixing
7. Add the oil and salt - mix.
8.The dough should form a ball and feel like playdoh.
9. Knead the dough until it is smooth.
10. Separate dough into two equal halves and roll each half into a cylinder with 1 inch diameter.
11. Chop the cylinder into 3/4 inch parts. Take one part and flatten it between your palms and then roll it out into a round circle (approx. 3.5 inches in diameter) on a lightly floured surface. (I generally just take the edges with my hand and pull it out all around to make the circle).
12. Scoop in some filling into the center (about 1 tsp). Fold the open edges together and make pleats and press the edges together.

13. Set up a steamer, place some greens (nappa cabbage, lettuce etc..) on the steamer, and place the shia jiao on top. Steam for about 6-8 minutes or until the skins become translucent.

Enjoy!

Pork, Shrimp, Mushroom Wontons

In my attempt to make the skins for har gow, 蝦餃, or crystal shrimp dumplings, I ended making jiao zi, 餃子, skins instead. If you ever do want to make skins for the har gow, make sure you get wheat starch and not wheat flour, there is a difference or go with the har gow flour mix! I bought the wheat flour at an asian market, thinking that it was wheat starch and to my disappointment, it did not work. Oh well. I made jiao zi instead :). The har gow will be attempted again at a later date (when I actually get wheat starch). Anyway, here is a recipe for making the jiao zi filling (premade wraps can be found at any grocery store).


Pork, Shrimp, Mushroom Wontons
Filling

1/2 Lb of ground pork
~8 de-shelled raw shrimp
3 dried shitake mushrooms 
3-4 dried wood-ear mushrooms
~2 tbsp light soy sauce
~1 tbsp sugar
1 tsp cornstarch 
dash of black and white pepper
dash of Chinese cooking wine

dash of garlic powder

Steps 
1. Chop the shrimp into small pieces
2. Soak mushrooms in warm water until rehydrated (very soft). Clean, drain and chop into very small peices.
3. Mix pork, shrimp, mushrooms in a bowl.
4. Add soy sauce, sugar, cornstarch, pepper, wine and garlic powder. Mix until everything is blended. 
5. Take your wonton wrap and place some of the meat mixture onto the center. Then fold. The amount of meat you put into the wrap depends on how big the wrap is. Generally, I would leave about 1/2 inch space between the meat and edge of the wrap.
6. Place your wontons into a pot of boiling water and let cook for about 10 to 15 minutes. 
Enjoy!

Wrapped wontons ready to be cooked!

 

Wonton noodle with some veggies and egg :)