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Chinese Dumplings

What is wrong with my Chinese Dumplings?


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Home Cooking Chinese Dumplings

What is wrong with my Chinese Dumplings?

chef chicklet | | Jul 28, 2009 09:33 AM

Yesterday it was a hot one. We've had a pretty fiery week with temperatures well about the 100 indicatior each day. Let me tell you it really throws a damper on my creativity and drains me.

It was really hot so I tinkered with the thought of cold soup.. nope. I had a craving. And it was for dumplings. I have a wok, and I have a steamer, so I started to work at 4pm. Dumb.
Hottest time of the day here.

I decided on pork and shrimp dumplings and shrimp with a cocktail sauce. (Okay I took the easy route with the shrimp) and I WAS going to make lumpia or egg rolls. I confess I never made them, I was really pooped.

Here's my problem. The pork I've been buying has been strange. It comes prepackaged, and the grind is huge. Like catipillar grind (sorry) but that's what it looks like. I chop it up with a pastry tool until it's pretty fine. But even so, the dumplings are lacking something. I don't like the texture, and they are really lacking something. Is it dried mushroom & it's broth?

The recipe I use cornstarch and 1 egg white, fresh garlic (a lot) ginger root ( a lot), white pepper, green onion (quite a bit) ground pork, sesame oil, soy sauce, sherry, And usually I do add a few raw shrimp. I didn't last night all I had was precooked and it just seemed wrong to add those. (I've used the Frugal Gourmet's recipe as a guide for 20 years).

I've always felt that I made pretty tasty siu mai, and lately the taste is not coming out all that great. After steaming the dumplings I use the usual dipping and sriacha sauce, soy sauce etc. I used to use a chili paste that had more garlic in it than switched to the sriracha sauce and I'm switching back to my old favorite, Heavenly Chef red chili paste.
Sriacha has a sweetness to it I don't care for. But that is another problem and not what I have with the dumpling itself.

My problem is a couple things. The texture of the steamed dumpling (too meaty and dense), and a lack of flavor. I am so bummed, I have to get these right, these are not my usual dumplings and I am really perplexed as to what happened.
If it is the shrimp, what is the ratio? And if it's the cornstarch please let me know...
Should I use ground chicken instead?

I'd sure appreciate some help with this, I love these things, I want to be able to make them the way I used to!!!

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