Chiu Chow Fun Gor (Teochew Dumplings) 潮州粉果


Chiu Chow Fun Gor

These Chiu Chow-style steamed dumplings are very pupular at Chinese dim sum restaurants.  My grandma made the best Fun Gor, I regret I did not ask for her secret recipe when she was alive.  However, I was able to gather pieces from relatives, friends and online.  It was a fun process to experiment with ingredients until the recipe was just right.

Ingredients for Filling (餡材料):
40g  Lean pork (瘦豬肉)
4   Prawns (大蝦)
3   Dried radish (甜菜脯)
4   Jicama/water chestnut(沙葛 /馬蹄)
3   Dried Shiitake Mushrooms, soaked until soft (冬菇)
30 Dried shrimps (蝦米)
2   Slices carrots (紅蘿蔔)
1    Stalk celery (茜芹)
16  Roasted peanuts (炒熟花生)
16  Ground roasted peanuts (炒熟花生磨碎粉)
16  Cilantro (香芫荽葉)
little White pepper (少許白胡椒粉)
1/4 cup chicken broth

Marinade for pork (醃肉料):
1 Tbsp Soy sauce (生抽)
1  tsp Brown sugar (糖)
1  tsp Corn starch (粟粉)
1/4 tsp Oyster sauce

Seasoning (調味品):
1   tsp Oyster sauce (蠔油)
½  cup Chicken broth (雞湯)
¾  Corn starch (粟粉)

Ingredients for wrapper (16 pieces) (皮料: 16 個)
150 g  Wheat starch (澄麵粉)
50 g  Tapioca/potato starch (菱粉)
250 ml  Boiling water (滾水)
1/3 tsp  Salt (鹽)
2 tsp  Oil (油)

Directions:

  1. Dice all ingredients, set aside.
  2. Add 2 tablespoons of oil to a pan and fry the dried shrimps, set aside.
  3. Boil some water and cook the prawns (about 2 mins), cut each prawn into 3-4 pieces, set aside.
  4. Add 1 tablespoon of oil and heat the pan/wok with a glove of garlic, pan fry jicama, mushrooms, carrots and celery, set aside.
  5. Marinade the meat and pan fry until it is cooked, add all ingredients listed in 4.  Add in ¼ cup of chicken broth and simmer for 3-5 mins with low fire.  Stir in the seasoning mixture to thicken the filling.  Set aside to cool down.  Stir in ground roasted peanuts and mix well.
  6. Add a pinch of salt into wheat starch.  Boil 250ml of water and pour into the wheat starch, mix quickly.  Add Tapioca starch a little by little while kneading the dough.  Add a little oil and keep kneading.
  7. Cut the dough into 16 pieces, cover with a cloth to keep warm while wrapping the dumplings.  Take out one piece of dough at a time, use a rolling pin to roll the dough into a flat circle, or you can use a plate to press it down to form a circle (a tortilla press would have been ideal for this).
  8. Scope a spoon full of filling and add some roasted peanuts, prawn and cilantro into the wrapper.  Fold the wrapper in half and seal the edges.
  9. Spray cooking oil on the steamer and steam dumplings for 7 minutes.  When cooked, the skin will turn transparent like crystal.

Note:  Tapioca starch gives it more elasticity.  If you want a chewer skin, you can change the recipe to have equal amount of wheat starch and tapioca starch.

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5 thoughts on “Chiu Chow Fun Gor (Teochew Dumplings) 潮州粉果

    • Thank you for your comment and thanks for giving me a chance to visit your blog too. Your blog is very nice with good food and pictures. BTW: do you have a recipe for making naans?

  1. I love everything about this recipe. The ingredients, the photos, the family story. Dim Sum are one of those dish I am scared about trying to make. I am quite overwhelmed by the thought of it 🙂 The delicate dumpling folding seems so difficult to achieve…

    • Thank you so much. I prefer going to the restaurants than making dim sum myself as most dim sum recipes are complicated. My favorite dim sum is the sticky rice wrapped in lotus leave, just because it’s complicated, up to now I still haven’t posted it on my blog. 🙂

      • Aaah so it’s not only me who find them difficult to make! 🙂 If you feel like it I’d love to see what the dim sum in sticky rice and lotus leave looks like. I am sure it looks amazing!

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