Fung Gow: (Pork And Peanut Dumplings)

Name: Fung Gow: (Pork And Peanut Dumplings)
Yield: 42 dumplings
Cuisine: Chinese
Ingredients: 1 pound ground pork; 1 tablespoon cornstarch; ¼ cup water; 2 cups plus 1 tablespoon of corn, peanut or vegetable oil; 1 tablespoon finely minced garlic; ¾ cup finely chopped celery; ¾ cup finely chopped bamboo shoots; 1 teaspoon salt, if desired; 1 ½ teaspoons sugar; ¼ teaspoon freshly ground pepper, preferably white; ½ teaspoon sesame oil; 1 cup coarsely chopped fresh coriander leaves; ¼ cup roasted peanuts; 3 cups wheat starch, available in Oriental grocery stores; 1 ½ cups boiling water

By Craig Claiborne

Published September 30, 1986

Total Time: 35 minutes
Rating: 4(10)
Comments: Read comments

Featured in: CHINESE 'STREET FOOD' AS A QUICK SNACK AND LEISURELY MEAL

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Ingredients

Yield:42 dumplings

THE FILLING

1 pound ground pork
1 tablespoon cornstarch
¼ cup water
2 cups plus 1 tablespoon of corn, peanut or vegetable oil
1 tablespoon finely minced garlic
¾ cup finely chopped celery
¾ cup finely chopped bamboo shoots
1 teaspoon salt, if desired
1 ½ teaspoons sugar
¼ teaspoon freshly ground pepper, preferably white
½ teaspoon sesame oil
1 cup coarsely chopped fresh coriander leaves
¼ cup roasted peanuts

THE PASTRY

3 cups wheat starch, available in Oriental grocery stores
1 ½ cups boiling water

Ingredient Substitution Guide

Preparation

Step 1
To prepare the filling, put the pork in a mixing bowl. Blend the cornstarch with ¼ cup water and add to pork. Blend well.
Step 2
Place a sieve inside a bowl and have it ready.
Step 3
Heat two cups of the oil in a wok and when it is very hot add the pork mixture. Cook, stirring rapidly, about three minutes. Pour the pork and oil into the sieve and drain.
Step 4
Heat the remaining tablespoon of fresh oil in a clean wok and add the garlic. Cook briefly, stirring. Add the celery and bamboo shoots and cook, stirring rapidly, about one minute. Add the cooked pork and stir quickly to blend.
Step 5
Blend the salt, sugar, pepper and sesame oil. Add this to the pork and stir. Cook about one minute, stirring, over high heat. Spoon and scrape the pork mixture onto a flat plate. Sprinkle with chopped coriander and peanuts and let cool. Toss to blend.
FOR THE PASTRY:
1. Step 6
  Put the wheat starch in a mixing bowl and add the boiling water, stirring rapidly. The dough may seem a trifle dry, but on kneading it will become a stiff, workable mass. Turn the dough out onto a flat surface and knead rapidly about four or five minutes. Sprinkle the surface lightly with wheat starch as you knead. Shape the dough into a long rope or sausage shape about half an inch thick. Cut the dough crosswise into 42 pieces of equal length, each about two inches wide.
2. Step 7
  Using a rolling pin, roll each piece of dough into a circle and each circle into a thin round, three inches in diameter.
3. Step 8
  Fill each round of dough with about three and one half teaspoons of the filling. Fold the sides of each circle over to make a half-moon shape. Press the tops of each with the fingers to seal. If desired, pleat the tops of each to make a fancy shape.
4. Step 9
  Bring water to a boil in the bottom of a steamer.
5. Step 10
  As the dumplings are prepared, arrange them in a steamer rack without crowding and place over boiling water. Cover closely and steam about four minutes. Serve if desired with vinegar, soy sauce, Sichuan paste sauce and hot mustard.