Adding to the PKU Dim Sum Menu and another versatile snack where the filling options are endless. I basically threw in the veggies that we had in the fridge for this one. Also there are two different wrapper skins. One that’s for steamed only and the other for steamed and pan fried.
The low pro baking mix ones can be made in large batches and frozen for later use! Makes great quick meals or lazy dinner options (even I have days where I don’t want to make anything). Place raw dumplings on a baking sheet lined with wax paper (keep from sticking) and place in the freezer. Once frozen they can be stored in a tupperware container or a freezer proof zip-lock bag. Shove it back into the freezer. When ready, cook them the same way as the fresh ones!
Tips: Anything can be used as filling for these. The jackfruit and mushroom filling for the Por-KU Buns are tasty too! For a more balanced cabbage to mushroom ratio, use 16 oz of mushrooms to 1 head of cabbage. The filling amount is enough to make both wrapper options and then some!
1 cabbage finely shredded
8 oz white mushrooms, minced
2 carrots, minced
2 tsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp white pepper
1 tbsp onion powder
1 tbsp ginger powder
1 tbsp garlic powder
1 tsp five spice powder
2 spring onions, chopped
oil for cooking
In a large pot, heat up your oil. Once warm, toss in the cabbage, mushrooms and carrots. Allow the cabbage to wilt and soft a bit. Next add in both soy and oyster sauces, white pepper, onion, ginger, garlic and five spice powders. Let this cook thoroughly, stirring occasionally. Your veggies should be tender enough but not mushy (if it’s too hard, it’ll poke holes in the wrapper). Sprinkle chopped spring onions if desired)
While the filling is cooling, lets work on the dumpling wrappers.
As I said before, I made two different kinds that are PKU friendly. The first is a wheat starch wrapper that’s actually used for Har Gao (shrimp dumplings)! While shrimp is not low pro, the wrapper used for Har Gao is! YAY!!!!! The second is using a low pro baking mix to mimic wheat dough wrappers. To make the dumpling wrappers into flat circles, I use my tortilla press lined with wax paper. Super easy with low pro mixes, not to mention faster than a rolling pin.
1 ½ cup wheat starch
1 cup boiling water
1 tbsp lard or veggie shortening
Mix ingredients together and knead into a smooth dough. Dough will be hot so be careful if you are mixing and kneading by hand. Separate dough into small balls. I managed to get about 20 wrappers (2½ inches diameter) out of this amount. Cover with cling wrap to prevent the dough from drying out as you assemble the dumplings.
Fold in 5-6 pleats on one side of the wrapper, place in your filling and press together with the unpleated side. Place on cabbage/parchment paper lined bamboo steamers. Heat up your pot with ½ a inch of water. Once the water is steaming, add in your baskets and close the lid. Steam each set for 5 mins ONLY. Too long and the wrappers become brittle. Remove promptly, plate and serve with dippy sauces.
3 cups Taste Connection Multi-mix
1½ cold water
Mix together the ingredients and knead into a smooth ball. Separate into small dough balls about an inch around. I got about 18-20 wrappers, 3 inches in diameter, out of it. These dumplings can be assembled the same way as the previous ones or press into half moon shapes. In a frying pan, heat up oil and place your dumplings in and fry each since evenly. (optional: if you want to pan fry-steam them add some water to the frying pan and cover the pan with lid). Plate it and serve with dippy sauces.
1 tsp soy sauce
1 tbsp oyster sauce
3 tsp ketchup
1/8 tsp five spice powder
2 tbsp water
chili or sriracha sauce (optional for a spicier kick)
Mix together ingredients together. Sauce should be on the thin side, add a bit more water if needed. Sauce amount is enough for the entire plate of dumplings.