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?
I wasn’t quite sure what to expect when I ordered this particular dim sum offering. The final character in the Chinese menu name (角) usually indicates a dumpling made with rice flour and wheat starch but these had a wrapper that was more like those used for won tons and they also had the shape of dumplings generally identified using the 餃 character.
At first, I misread the first two characters in the Chinese name as being ‘Celery’, and it wasn’t until after I placed the order that I recognized them as meaning ‘Cilantro’, which I heartily dislike. Fortunately, there was no hint of that herb (or celery either, for that matter) either visibly or in the taste.
The filling was very nice and tasty but it was little drier and less tender than I expected. I doubt the restaurant would be as fraudulent as to substitute shrimp when lobster was clearly specified, but they must have used a western variety of lobster as it clearly was not the succulent east-coast sort. To my surprise, this dim sum was served with a little dish of mayo on the side. This really didn’t appeal to me, actually, and I just used a little soy sauce which went well. The wrapper was nicely crunchy and the overall experience was quite good.
By the way, for those who are interested, the second to last character when standing alone means ‘shrimp’ but the preceding letter means dragon and, in Chinese, a ‘Dragon Shrimp’ (pronounced lóngxiā, in Mandarin) is a lobster…
I very much enjoy making my own dumplings but when I saw these commercially prepared frozen Potstickers in my local supermarket, I was curious to see what they might be like. This particular variety is produced by a company I have not heard of before called InnovAsian Cuisine and a visit to their website reveals that they do quite a number of similar Asian snacks and entrees. I don’t expect to be buying many of these on a regular basis, to be honest, but the Pork Potstickers definitely seemed worth a try… Continue reading “Foodstuff: Pork Potstickers – InnovAsian Brand™”
I have a done a couple of lamb dumpling posts since I began my blog, notably Boiled Lamb Dumplings and Xian Market Dumplings with Lamb. Since I was planning to make steamed dumplings using some cooked lamb I had leftover in the fridge, I thought I would share the recipe with you as it illustrates not only a different filling mixture from my previous posts, but also another cooking and folding method for the dough… Continue reading “Steamed Ginger Lamb Dumplings”
I have published quite a number of posts featuring the Chinese dumplings commonly known as ‘Jiaozi’, all of which are comprised of fillings of one sort or another wrapped in a dough made simply of flour and water. The similar sounding ‘Baozi’, on the other hand, are formed with a leavened dough and are more ‘bun-like’ generally, although the steamed variety (as opposed to baked), are very like steamed or boiled jiaozi except in the texture of the skin.
I wanted to try using some of my Tienjin Pickled Vegetable in some sort of ‘bao’ after having used it with some pleasing results in jiaozi and I discovered, while doing a little research, that Tientsin is actually famous as the birthplace of a particular class of bao known as ‘Goubuli baozi’ (狗不理). The name has an interesting origin, which you can read at in more depth if you follow the preceding link, but it is commonly translated as ‘Dogs-will-ignore Dumplings’, and typically contains pork. For this experiment, I am not actually trying to reproduce any of the many varieties that exist (chiefly as I have never eaten them anywhere), and so I am simply calling this experiment ‘Tienjin Baozi’… Continue reading “Tienjin Baozi”
When I featured Chili Bamboo Shoots in a Foodstuffs post some time ago, I mentioned that I would like to try using them as a dumpling filling. After a couple of other experiments using the stuff I only have a little left in the jar and I need to use it up. There really isn’t enough to use them alone as a dumpling stuffing, so I decided to use some of my homemade Pickled Mustard Greens and ground Pork to round out the volume. Anyway, for this experiment, we will be essentially be doing the Chinese style dumpling known as Jiaozi, or more specifically, 蒸餃子(zhēng jiǎozi), since we will be steaming them… Continue reading “Pickled Bamboo Dumplings”
Dim Sum aficionados will certainly be familiar with the dumplings most commonly known by their Cantonese name ‘Shu Mai’. They also appear on menus as shui mai, shu mai, sui mai, shui mei, siu mai, shao mai, siew mai, or siomai, but in Mandarin they are simply known as shāomài, and their name in Chinese (燒賣), simply means ‘cook and sell’.
As dumplings go, these are amongst the most easily formed, simply being a basic open ended pouch containing a filling. There are plenty of regional variations, but the Cantonese versions are generally based on pork and shrimp. Other additions, can include mushroom, scallion, ginger, and even chopped scallops. Some are quite large, being more than a mouthful, but I like mine on the smallish side… Continue reading “Shu Mai with Pork and Shrimp”
Samosas, for those unfamiliar with them, are Indian snacks consisting of a deep-fried stuffed dumpling that are now popular around the world. In India, there are a variety of regional names and different forms: They can be bite-size tiny, or things the size of a small baby’s head, they can be folded in triangles or half-moons, and can contain all sorts of fillings such as spiced meat, potatoes or other vegetables. Some even contain sweet fillings apparently, although I have not encountered these myself as yet.
Meat-stuffed Samosas usually contain beef, lamb or chicken, but I am going to use pork for this version as it will allow me to use some of the pulled-pork I had left over from my recent Sunday Gravy experiment… Continue reading “Samosas with Pork”
The above picture is reproduced with kind permission of Suanne over at the Chowtimes blog where she has recently been posting articles about a trip to China. The picture shows some dumplings she saw being cooked by a street-market vendor in the Muslim quarter of Xian. I was inspired, after seeing these interesting little delicacies, to have a go at making them, especially as the method of wrapping is considerably simpler than many Chinese dumplings and should be fairly easy to follow even for novices.
Suanne said that the dumplings were available with a variety of different meats and were served with a chili paste on the side as a condiment. Since lamb is very popular amongst the Muslims in China (pork being avoided), I decided that I would use it for this attempt at reproduction. Beyond the very basic information from the picture and Suanne’s description, I don’t know a great deal about these treats so I am largely going to be ‘winging’ it. As such, this should be prove to be a very interesting little experiment and, since I don’t even know the name used by the street vendor, I am simply going to call mine ‘Xian Market Dumplings’… Continue reading “Xian Market Dumplings with Lamb”
In a series of upcoming articles, I am looking forward to cooking a variety of different dumpling recipes and the whole point in today’s post is to provide a ‘reference’ recipe for the basic dough in order to avoid repeating myself several times later.
Before we begin, I should first specify exactly what it is I mean by ‘dumpling’…
If you do a search of the term at Wikipedia, you will find that the word dumpling encompasses a whole range of different culinary preparations and that, essentially, there are two main categories: those that are solid masses of dough cooked chiefly in liquid dishes such as stews, and the like, and those that consists of ‘wrappers’ around some sort of stuffing. In my upcoming posts, will be concentrating exclusively on the latter sort, with special emphasis on Chinese varieties.
Even when one considers Chinese cuisine alone, the range of dumpling types is incredible. Aside from the infinite varieties of fillings, there are multiple types depending on cooking method (boiled, steamed, deep-fried, shallow fried etc.), and also on the constitution of the dough. The various flours employed in the different doughs include glutinous (and non-glutinous) rice flour, corn starch, tapioca flour and wheat flour, all of which produce different results. As noted in the title, our basic dough will be of the all-purpose wheat flour variety. It is a very versatile and easy dough to make, typically used in such commonly known Chinese specialties such as Jiaozi (餃子), Shui Jiao (水餃), Wonton, Xiaolongbao (小籠包), the very popular Guotie (鍋貼) known as ‘Potstickers’ here in the West, and a whole range of other types beyond.
Let’s begin … Continue reading “Basic Dumpling Dough (Wheat Flour type)”