Gok Jai (Vegetable Crystal Dumplings)

Updated: Jan. 28, 2025

Recipe Overview

• Total Time: 3½ hours

• Prep Time: 30 minutes

• Cook Time: 3 hours

• Servings: 48 dumplings (6 dough portions × 8 wrappers each)

Ingredients

Filling Ingredients

• 3 oz (85 g) dried shiitake mushrooms, soaked in boiling water for 30+ minutes

• ¼ cup (7 g) dried wood ear mushrooms, rehydrated in boiling water for 30 minutes

• 1 small carrot (≈3 oz/85 g), peeled, cut into 2-inch chunks

• 1 small celery stalk (≈2 oz/55 g), cut into 2-inch pieces

• 1 (8 oz/225 g) can whole or sliced water chestnuts, drained

• 4 oz (115 g) extra-firm tofu, torn into bite-sized chunks

• ¼ cup (30 g) pickled mustard stems (zha cai), roughly sliced

• 1 tbsp neutral oil (e.g., grapeseed or sunflower oil)

• 1 tsp granulated sugar

• 5 tsp soy sauce or tamari

• Salt and white pepper (to taste)

• 2 scallions, finely chopped

• 1 tsp cornstarch

Dough Ingredients

• 3 cups (720 mL) boiling water

• 1 (16 oz/450 g) packet wheat starch

• 1 cup (120 g) tapioca starch

• 2 tbsp potato starch

Optional Serving Toppings

• Chile crisp or chile oil

Preparation

Step 1: Prepare Filling Base

1. Drain rehydrated shiitake and wood ear mushrooms, squeezing excess water. Cut shiitake mushrooms in half (stalks may remain). Chop wood ear mushrooms similarly.

2. Manual Chopping: Dice carrot, celery, and tofu into ½-inch pieces. Food Processor: Pulse carrot and celery 5–6 times to reduce to small chunks (avoid puréeing).

Step 2: Combine Filling Components

Transfer chopped vegetables to a bowl. Add drained mushrooms, water chestnuts, tofu, and pickled mustard stems. Chop manually or pulse in a food processor for 20 short bursts (2-second pulses) to preserve small, distinct pieces. Ensure no large chunks remain.

Step 3: Cook the Filling

1. Heat a large skillet over medium-high heat. Add neutral oil, swirling to coat.

2. Add combined filling, sugar, and toss. Cook 3–5 minutes until celery and mushrooms soften.

3. Add soy sauce/tamari, stir, then turn off heat.

4. Season aggressively: 1½–2 tsp salt (to edge of saltiness) and a big pinch of white pepper.

5. Stir in scallions and cornstarch, mixing until uniform. Cool completely before filling.

Step 4: Prepare the Dough

1. In a large pot, combine wheat, tapioca, and potato starches. Whisk to eliminate clumps.

2. Critical: Slowly pour 3 cups boiling water, stirring continuously. The mixture will form lumpy “sticky balls” (no need to dissolve completely).

3. Cover with a lid and steam over low heat for 10 minutes. This gelatinizes starches for chewy wrappers.

Step 5: Knead the Dough

1. Transfer the gelatinous dough to a floured surface (or use oiled hands to avoid sticking).

2. Knead for 10 minutes: Push down with heels of hands, fold over itself, and repeat. Dough transitions from sticky to smooth/tacky/elastic.

3. Alternate: Use a stand mixer with a dough hook on medium speed for 7–8 minutes, scraping down the bowl mid-knead.

Step 6: Divide and Roll Wrappers

1. Cut dough into 6 equal portions (≈100 g each). Cover with damp tea towels for 5 minutes.

2. Roll 1 portion into a 1.5-inch thick log. Cut into 8 equal 1-inch pieces.

3. Roll each piece into a 3.5-inch diameter disk (¼-inch thick) using a small rolling pin or tortilla press (lined with plastic to prevent sticking). Key: Do not over-roll; wrappers tear easily if too thin.

Step 7: Assemble Dumplings

1. Place 2 heaping tsp cooled filling in the center of a wrapper.

2. Fold in half, pinching the top edge to seal.

3. Pleating Technique: Starting at one corner, fold ¼-inch sections under with your thumb, pinching to create small, even pleats along the edge (≈10–12 pleats total) until reaching the opposite corner.

Step 8: Steam Dumplings

1. Add 2–3 inches of water to a wide pot; bring to rolling boil.

2. Line a bamboo steamer with parchment (slit for airflow). Arrange dumplings ½-inch apart.

3. Steam over medium-high heat for 12–14 minutes (until wrappers are glossy and slightly translucent).

Serving & Storage

Serving

• Enjoy plain (crystal wrappers showcase filling color) or drizzle with chile crisp/chile oil for heat.

Freezing

1. Flash-freeze assembled dumplings on a parchment-lined tray until firm (1–2 hours).

2. Transfer to freezer bags, label, and store up to 3 months.

3. Cook frozen dumplings without thawing: Steam 18–20 minutes until translucent.

Leftover Filling

• Use with store-bought wrappers, as an omelet filling, or stir into fried rice.

Technical Tips

• Starch Chemistry: Wheat starch=chewiness, tapioca=elasticity, potato=non-cracking.

• Dough Handling: Resting 5 minutes after cutting relaxes starches for easier rolling.

• Folding Practice: Master 2–3 pleats per side first; practice on scrap dough if needed.

Original Recipe Adapted for Clarity; Key Notes Highlighted for Success