13 Holes Dumplings with Scallops

莲蓬蒸饺 — steamed lotus dumplings have 13 holes on top. These 13 holes symbolize the 13 imperial dynasties that have made Xi’an their capital. The dumplings are served at the De Fa Chang restaurant. My version only looks like De Fa Chang restaurant lotus dumplings. The dough and the stuffing are not traditional.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, mix bread and all-purpose flours with chopsticks and keep them handy.

Step 2

Slowly bring milk to simmering. Stir a pinch of salt and add clarified butter to melt. Pour hot milk into the bowl with flour and stir with chopsticks to make crumbs.

Step 3

Knead the dough until soft and smooth. It will be slightly layered and not 100% elastic. Cover the dough with plastic wrap and let it rest for 1 hour at room temp, or refrigerate overnight. It will become completely smooth and elastic.

Step 4

Prepare a steamer — fill the pot with water and start boiling it. Line the basket with oil-sprayed parchment paper. Combine starch, furikake, and ground pepper in a small bowl.

Step 5

Portion the dough and roll 14 skins. Keep the dough you are not working with at the moment covered with plastic wrap.

Step 6

Dip a scallop into the dry starch mix, place it in the center of the skin, and shape a dumpling. Place it into the basket. Repeat to shape 7 dumplings, the first batch. Steam them for 5-7 minutes. Prepare a bowl with room temperature butter and miso mixed.

Step 7

Meanwhile, shape the second batch of 7 dumplings. Remove the first batch from the steamer and transfer them into the bowl with miso butter. Steam the second batch. Warm serving plates. Serve dumplings with miso butter sauce.

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