A Nostalgia Taste of Hot Flour Dim Sum

- June 23, 2019

Hot Flour Dumpling from Luoyang

A Qing Dynasty Qing Dynasty Clay Dish

It has been a while since last time I cooked for Women's Enterprises Skills Training potluck event. That training has ended for about two and half months, over the last two months, I finished one of my paintings, worked with a design team for about five weeks, writing and reading art history, and practice my photography skills using some of my leisure time in Windsor.

Today, I would love to bring my home-made dumpling - Luoyang Steamed Hot Flour Dumpling. This special food originates from Xin'an County of Luoyang City, since 1914 （Public Year 3rd Year）the local chef called Mr Ren together with Jindou Wang, they created a special recipe for this food, and opened the very first flag in Xin'an Train station. This restaurant, later on branded as "Laoren Hot Flour Dumpling" and become so popular among traditional Chinese food. In Luoyang, there is "Xin'an County Hot Flour Dumpling" which is famous in people's life. It also comes with soup as Luoyang people love to eat soup with flour like green-onion pancake, bums, and fried dumpling.

Home-made Hot Flour Steam Dumpling

The different between Water dumpling, Dim Sum Shrimp Dumpling, with today our main dish Hot Flour Dumpling is water dumpling use water boil method, and Dim Sum and Hot Flour Dumpling is cooked by steaming in a bamboo cage. Flour comes with dough made with room temperature water is also different because Hot Flour Dumpling is not using cold water to mix flour, but boiled water. While it is also consider the recipe of flour, Dim Sum Shrimp Dumpling

use sweet potato powder in mix with low fiber flour, so that the wrap of dumpling for dim sum comes out with quite pearl white color, while water dumpling comes out with the colour as many as the colour of dumpling.

Let me tell you the procedure for this food include 1. preparing and pre-wetting of raw stuff, like wood-ear, green bean noodle which is boil water rinse to certain softness. 2. prepare for dough which as shown in picture below. Both white flour and whole wheat flour are good. Here I use whole wheat flour, which turns out to be a little dark coloured.

Ingredient for dumpling stuffing

Chinese chives (a bunch as show in picture)

2 eggs

vermicelli (green bean)

black wood ear (200 gram)

salt (10 grams)

Soy sauce (2 spoons)

Stirred eggs are pan fried to small chopped eggs without adding salt. Put wood ear and vermicelli into water to fully absorb from dry to soft. After wood ear is fully soaked, boil them for about 10 minutes then chop into small pieces. For vermicelli need to soak for half an hour in hot water, or it may be stiff some part. Then chop everything and mix with pork.

Add oil to pan, and stir fry the stuffing materials except the cooked egg. adding sauce, cooked until chives turn to dark green.

Chinese chives

Ratio for flour with hot water: 5 spoon of flour to 2 spoon of water. When making dough, keep adding dry powder and press in full 180 angles to create enough bonds at flour particles without any big cluster of flour inside of flour. After completion of dough, let it sit for about 20~30 minutes, don't forget to put on a cling film, and at the same time keep preparing the stuff materials until everything is fried and mixed uniformly. After dough surface is quite elastic and smooth, start to make dumpling peels. Peels are made to thin at the periphery, while thicker in the center, so that there is no broken in steaming process.

Finally, bring dumpling onto the steam cage, cook 20 minutes. Then it is finished. The whole procedure is taking about 2 hours, it worth the whole effort because the hot flour dumpling taste so good, it brought me back to the memory when I went into the Xin'an County Hot Flour Dumpling restaurant. Finally, if you would add more flavor, you may add chile sauce to dip in. That will be a different experience when you get boring on tongue.