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Dim Sum – Steamed Pork and Peanut Dumplings

Steamed Pork and Peanut Dumpling 1

潮洲蒸粉粿

I had these dumplings at Urban China in the City of Edmonton some while ago. The English name given on the menu describes the content well enough but the Chinese Character name more particularly identifies them as a specialty of the Cantonese town of Chaozhou commonly known as ‘Fun Gor’. You should be aware, though, that the town and the dumplings both have a host of different spellings and can appear together on a menu (to list just a few possibilities) as:

  • Teochew Fun Gor;
  • Chiu Chow Dumpling; or,
  • Chaozhou Fen Guo

This type of dumpling has a starch based wrapper that is translucent when steamed. It is typically made with wheat or tapioca starch (or a combination thereof) and flour is sometimes added, with rice flour being the most common. Pork and peanuts are invariable components of the filling but shrimp, both dried and fresh, are often included, as are white radish, black mushrooms, and cilantro.

The version you see pictured above has the standard starch-based wrapper and is of a fairly common shape (although you can often find them formed as a flat, half-moon, with the pleat on the side). These ones were quite large and a little unwieldy when trying to manipulate them with chopsticks, but they held together well and didn’t fall apart. The pork presence in the filling was a bit bland, while the coarsely chopped peanuts added some texture but little taste. Most of the flavor actually came from dried black mushroom, with a little cilantro in the back ground. The dumplings were not bad, overall, but definitely not the best ‘fun gor’ I have ever had…

By the way (and for those interested), the first two characters in the Chinese menu name indicate Chaozhou (or Chiu Chow, etc.) while the middle character (pronounced zhēng, in Mandarin) means ‘steamed’. The last two characters identify the dumpling type and yield the ‘Fun Gor’ pronunciation but they are actually non-standard deviations from the typical menu listing . Usually, the characters 粉果 are used for this sort of dumpling (and the pronunciation is the same) but, here, the restaurant has employed 粉粿, instead. This makes a bit of linguistic sense in that the final character translates as ‘cooked rice for making cake’, but. In usual renditions, the standard character (果) means fruit. Anyone have any information on this point?

 

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