Starburst Dumpling

by Billy Yuen




You'll need

  • 500g flour (low-gluten)
  • 50g flour (high gluten wheat)
  • 220ml water
  • 100ml fresh pumpkin juice
  • 100ml fresh spinach juice
  • 100ml fresh strawberry juice
  • 100ml fresh red cabbage juice
  • 100ml chicken stock soup
  • 500g chicken mince
  • 100ml water
  • 100g ginger
  • 2g white pepper
  • 15g salt
  • 7g sugar

Here's how

  1. For the dumpling skin - Put flour, water, salt and fruit juice in a large stainless steel bowl where it allows you to mix freely without the dough falling outside of the bowl. Mix the flour until it becomes smooth and silky with no bubbles. (do this with each of the fruit juice to get 4 individual fruit coloured dough.
  2. Cut each of the fruit dough (about a hand full) and roll it into rolling pin shape.
  3. Combine the 4 fruit dough and roll it into one rolling pin shape and twist while rolling so the colours are blended.
  4. Cut off a small portion (approx. 10g), flatten it with your hand or a dough cutter.
  5. Use a small rolling pin, roll the dough into a flat circle surface shape. To achieve this shape, generally requires right hand rolling with a rolling pin and while left hand has a hold of the dough, then turn as we roll.
  6. Use a small wooden spatula and place the filling in the centre of the dumpling skin.
  7. Use right hand to hold the edge and tip of the flatten dough, fold while using left hand to turn but maintaining the ball shape for the dumpling until the top of the dumpling is closed.
  8. For the filling - Mix the chicken mince and water until they are blended.
  9. Add salt, sugar and ginger with the chicken mince blend and mix well.
  10. Use gas or electric steamer, water must be boiling before putting dumplings in the steamer.
  11. Put Moringa Tea into the water, wait for 2-3 minutes, so that the tea flavour is in the water.
  12. While water is constantly boiling, please dumplings in the steamer, steam it for approximately 5 – 6 minutes depending on the strength of the gas/ electric steamer.
  13. Finally take the dumplings out and use cold Canola oil and brush on the dumpling, this will keep the heat inside the dumpling.
  14. READY TO BE EATEN NOW!

About the Author

Billy Yuen

Billy Yuen is a dumpling legend. Revered as 'The Dumpling King', he honed his skills over many years creating small, single bite masterpieces. The love he has for his passion is reflected in his meticulously prepared dishes, his dedication to the provenance of his ingredients and the care he... Read Full Bio

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