Inspired by:
Quan Ba Hue
No 109 Le Huan, Hue
2/3 c potato starch
1 ½ c wheat starch
½ c water, room temperature
2 c boiling water
¼ t salt
1 t vegetable oil
potato starch, as needed
¼ to ½ lb shrimp, 51/60, peeled, diced
½ lb pork, 80/20, ground
1 tsp salt
1 t sugar, granulated
1 t oyster sauce
½ t white pepper, ground
3 t vegetable oil
3 t sugar, granulated
3 t fish sauce
2 t rice wine vinegar
2 t lime juice, fresh
3 cloves garlic , finely chopped
1/3 c water
1 bird’s eye chili , seeded and finely chopped
fried shallots
scallions, finely dice
In large bowl, soft together the potato starch, wheat starch, salt. Add boiling water. Mixing thoroughly. Add extra potato starch, if needed to thicken so manageable. Add vegetable oil. Combine well. Combine with spoon until cool enough to knead with your hands. Knead into smooth ball. Cover with towel. Set aside.
Mix ingredients until sugar is dissolved. Set aside
Pull off pieces of the dough, between 1/3 and ½ oz each. Roll each into a ball and flatten with your hand to desired size. Evenly distribute the filling to the center of each dumpling. Fold them in half. Seal firmly by pinching or with or fork. In large pot, bring water to slow boil. Gently lower the dumplings in the water with slotted spoon. Cook until dumplings start becoming clear and float, about 10 minutes. Individually remove dumplings as they start floating.
Serve warm.Garnish with scallions and fried shallots. Spoon dipping sauce over
dumplings.
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