Fun Guo (or Chiu Chow Fun Gwor / Teochew dumplings) are steamed pork dumplings which use the same translucent dough as Har Gow. The dumplings are easy to form and taste magnificent. Make a large batch and freeze them for speedy suppers.
Finely chop 15g Salted Radish and 10g Chinese Dried Mushroom. Add to a small mixing bowl with 180g Minced Pork.
Add 1 tsp Baking Powder, 1 tbsp Sugar, 1 tbsp Light Soy, 1 tbsp Sesame Oil, 0.25 tsp White Pepper, 3 tbsp Cold Water and 1 tbsp Cornflour to the pork and veg bowl.
Stir until everything is thoroughly combined. Set aside in the fridge whilst making the dough.
Prepare the Dough
Combine 90g Wheat Starch, 60g Tapioca Flour, 60g Cornflour, 1.5 tsp Sugar and 1 tsp Fine Salt in a medium bowl.
Add 180g Boiling Water. Mix quickly for only 20 seconds then cover the bowl and leave for 3 minutes. This 'cooks' the flour.
Add 1 tbsp Vegetable Oil to the dough and knead until very smooth. This doesn't take long at all. And it goes VERY smooth.
Divide the dough into thirds. Roll each chunk into a thick sausage and then divide each sausage into 8 equal pieces. (you will need to adjust this is you have adjusted the number of servings in this recipe from 30). You should end up with 24 pieces in total. You will use offcuts to make the remaining dumplings.
Keep the dough balls in a plastic bag with the top kept tightly wound to stop them from drying out.
Assemble the Dumplings
Assemble the pork mix, dough pieces, rolling pin, board and cookie cutter in one place.
Roll out one of the dough balls to about 0.5mm thick. Keep turning and flipping the dough to prevent it sticking. Do not use flour or oil on the board,
Cut out a round with a smooth edged 3 inch cookie cutter.
Squeeze the cuttings together and place back in the plastic bag with the rest of the dough.
Pick up the dough round and add about a teaspoon of filling.
Fold the dough in half to form a half moon.
Press the edges together all the way around the seam until it is fully sealed.
Place the folded dumpling onto a tray and continue to repeat with the other balls of dough.
There should be some filling left so squeeze together all the off cuts and roll them out to form as many extra dumplings as you can get. You should make roughly a further 6.
To Steam the Dumplings:
To cook the dumplings, place them in a steamer basket and cook for 8 minutes over boiling hot water. To cook from frozen, allow 12 minutes.