A Guandongstyle dumpling, where the main star is the soft, chewy and smooth wrapper. This style of dumpling is crescentshaped loaded with pork, shrimp, char siu, shiitake mushrooms and some water chestnut for that extra crunch.

Chapters:
0:00 Intro
0:16 Part 1: Filling
4:31 Part 2: Wrapper
6:47 Part 3: Assembly
7:49 Finale


FUN GUO RECIPE [蕃薯豆沙軟餅食譜 ]
This recipe makes 36 fun guos [製成三十六隻]

INGREDIENTS [食材]
Filling [饀]
200g Shrimp [蝦]
330g Pork Blade [豬肉]
8 Shiitake Mushrooms [冬菰]
180g Char Siu [义燒]
56 Water Chestnut [馬蹄]
2 Cloves Garlic [蒜頭]
120ml Water [水]
¼ tsp Salt (Marinade) [鹽(醃蝦)]
8g Salt (Cooking Filling)[ 鹽(煮饀)]
1tsp Sugar (Marinade) [糖(醃蝦)]
15g Sugar (Cooking Filling) [糖(煮饀)]
Some White Pepper [白胡椒粉]
Some Sesame Oil [麻油]
Some Cornstarch

Wrapper [皮]
180g Tapioca Starch [木薯粉]
200g Wheat Starch [澄麵]
15g Lard[人造豬油]
500ml Water [水]

DIRECTIONS [製作]
FILLING [饀]
1. Soak shiitake mushrooms overnight, finely dice, set aside. [冬菰浸軟切粒備用。]
2. Peel shrimp, marinade it in some salt and some potato starch for 10 minutes. [蝦去殼用鹽和生粉抓勻醃十分鐘。]
3. Rinse shrimp until they are clean. Pat dry, dice into small pieces, set aside. [冲洗乾淨印乾切細粒備用。]
4. Peel water chestnuts, cube into small pieces, set aside. [馬蹄去皮洗淨切粒備用。]
5. Cube garlic into smaller pieces, set aside. [蒜頭切碎備用。]
6. Finely dice char siu, set aside. [义燒切粒備用。]
7. Finely dice pork blade, set aside. [豬肉切粒備用。]
8. Marinade shrimp in salt, sugar, white pepper. Add in some cornstarch, mix, add sesame oil, mix, set aside. [蝦用鹽糖和胡椒粉先抓勻加粟粉拌勻再加上麻油拌勻備用。]
9. Heat up a pan, drizzle some oil, stir fry garlic until fragrant. Add in char siu, cook until fragrant. Add in pork, cook until medium, add in mushrooms, cook until fragrant. Add in water chestnut, pour in water, cook until water boils. [熱鑊加油爆香蒜蓉落义燒炒香加上豬肉炒至半熟加冬菰炒香加馬蹄再加水煮滾。]
10. Season with salt, sugar and add some cornstarch slurry to thicken sauce. Lastly pour in a bit of sesame oil, mix. Set aside to cool. [加調味用粟粉水埋獻最後加麻油拌勻取出待涼。]
11. Once cool, mix in fresh shrimp, set aside in fridge. [涼透後加入蝦拌勻放雪柜待用。]

WRAPPER [皮]
1. Set aside 100g of tapioca starch. [取100g木薯粉放置一旁待用。]
2. Combine remaining tapioca starch with wheat starch in a bowl. Boil water and pour it into dry mixture. Stir until dough has formed. Cover and let it sit for 4 minutes. [混合粉料放盆內撞入滾水用擀麵棍搞勻成麵糊覆蓋好焗四分鐘。]
3. Take the dough out, knead, add in the remaining tapioca starch. Knead, then add lard, continue kneading until smooth and bouncy texture. Cover with a wet paper towel. [取出麵糰加入預留的木薯粉搓揉均勻加入人造豬油搓揉至幼滑和有韌性用濕紙巾蓋好。]
4. Divide it up into even pieces, flatten the pieces into discs and pile them up into piles 56 discs. [取部份搓長平均切小粒壓扁擀碟狀再疊起五或六塊。]
5. Grab a pile, press the sides to make the discs larger [取起沿邊揉薄至成兜形和大塊些。]

ASSEMBLY [組合]
1. Place filling in the centre of the disc, pinch the sides to seal dumpling up. [放饀料在中間搯實邊邊成角仔狀。]
2. Place parchment paper onto steamer, spread some oil on top of it before loading the dumplings in. [蒸鍋鋪上蒸飽紙搽油免黏排好粉粿。]
3. Steam for 6 minutes, serve. [水滾計蒸六分鐘即可。]


#funguo #粉棵 #fungor
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Music/Sound Credits:
Epidemic Sound: Coffeehouse by Large Matt Large
Guitar Bebop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod