Main ingredients 🥩
shrimp meatcrab meatpork fatwheat flourpotato starchchicken powderoyster saucegreen onion
Jung Ji-sun's Transparent Dumplings
Authentic Guangdong-style luxury dim sum recipe with translucent wrappers and visible filling
🙋 Recommended for
- ⭐ Those who want to authentically challenge themselves to make traditional Guangdong-style dim sum at home
- ⭐ People who want to fully enjoy the chewy texture of shrimp and crab meat along with rich, juicy filling
Ingredients needed 🛒3 servings
- shrimp meat 1kg
- crab meat 100g
- pork fat 300g
- wheat flour (refined) 150g
- potato starch 100g
- chicken powder 10g
- oyster sauce 10g
- minced green onion 50g
- sesame oil 40g
- salt a pinch
- boiling water as needed
- vegetable oil a little
Recipe 🍳
- Finely chop the shrimp meat after thoroughly removing all moisture.
- Add starch to the chopped shrimp and vigorously pound until a sticky texture forms and no separation occurs.
- Add finely ground pork fat to enrich the filling with a savory aroma and glossy finish.
- Season with chicken powder, oyster sauce, and sesame oil, then mix in minced green onion and crab meat until well combined.
- After completing the filling, tap it firmly to remove air bubbles and refrigerate for at least 2 hours to solidify the fat.
- Mix wheat flour and potato starch in a 6:4 ratio, add a pinch of salt, then pour in boiling water to form a dough.
- Add a small amount of vegetable oil while kneading to enhance elasticity and shine in the wrapper dough.
- Divide the dough into portions and roll out each piece into thin, round wrappers using an oiled specialized knife or rolling pin.
- Place an appropriate amount of chilled filling onto the wrapper and carefully pleat the edges to shape the dumpling precisely.
- Steam in a pot with ample steam until the wrappers become completely transparent.
- Pound together chopped shrimp meat, crab meat, pork fat, and seasonings to make the filling, then refrigerate for 2 hours.
- Cook the wheat flour and potato starch mixture with boiling water, then add oil to create a firm, elastic wrapper dough.
- Roll out the dough thinly, fill with the prepared stuffing, pleat into shape, and steam until done.
Cooking tips 💡
- Ensure all moisture is fully squeezed from ingredients when preparing the filling to preserve natural savoriness and prevent juice separation during cooking.
- Refrigerating the filling allows the fat to slightly solidify, making it much easier to wrap in the dough.
- Use boiling water only when making the dough—using cooler water will reduce transparency.
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