The method for making blossom dumplings is similar to preparing har kow. Made to mimic fl ower blossoms, these savoury seafood dumplings look as good as they taste.
Makes about 40 pieces
Seafood paste (see page 110) 320 g(111/3 oz)
Blossom dumpling skin
Wheat starch 200 g (7 oz)
Potato starch 80 g (24/5 oz)
Boiling water 200 ml (10 fl oz / 11/4 cups)
Shortening or vegetable oil about 1/4 tsp
Frozen mixed vegetables (peas, corn
kernels and carrots) for garnishing
Prepare the skin. Pour wheat starch into a mixing bowl.
Add boiling water and stir with a spatula to mix.
Add potato starch and apply shortening or vegetable oil
over the surface. Mix well until a smooth dough forms.
Cover with cling fi lm until ready to use to prevent the dough
from drying out.
Roll dough into a long cylinder about 1.5–2 cm (3/4–14/5 in)
in diameter. Cut out smaller pieces, each of about 1.5–2 cm
(3/4–14/5 in) long.
Using the back of a knife, flatten each dough piece into a
thin round sheet.
Scoop 1 tsp seafood paste onto the centre of a dough round.
Fold the dough round over the seafood paste until the top
resembles a three-pointed star. The top should be sealed,
with three flaps extending at the sides.
Take the tip of one fl ap and curve it towards the next flap,
lightly pinching to join the tip to the centre of the star.
Repeat until three round pleats are formed.
Place mixed vegetables into the pleats and steam for
4 minutes over high heat.
Food: Blossom dumplings