White lotus dumplings

Time 1 hour 30 minutes
Yields Makes about 3 dozen dumplings
White lotus dumplings

Blanch the snow pea leaves: Bring a pot of water to a boil. Add the leaves and blanch just to bring out the color, then drain immediately. Shock the leaves in a bowl of ice water to stop the cooking process and chill, then drain well. Finely chop the leaves and set aside.


Heat a large saute pan over medium-high heat until hot. Add the sesame oil, then stir in the mushrooms and water chestnuts. Cook until softened, 3 to 5 minutes, stirring frequently. Stir in the sugar, salt and mushroom broth, then remove from heat. Strain well to remove any excess liquid, then cover and refrigerate until chilled. Fold the chopped leaves into the chilled filling.


While the filling is chilling, make the dough for the wrappers: In a small bowl, whisk together the wheat and potato starches. Quickly pour in the boiling water, stirring it into the starches to form the dough. Quickly knead with your hands to moisten all the flour and work the dough until it is smooth and firm but cohesive (sprinkle over a little extra water, only if needed, to completely moisten the starch to form the dough).


Roll the dough into a log one-half-inch thick, then cut the log into one-half-inch pieces.


Working with one piece at a time (keep the rest covered with plastic wrap to prevent them from drying out), flatten it into a circle. Roll the piece (this is easiest using an Asian dowel-style rolling pin), into a 3-inch round, very thin wrapper. Use one hand to roll the dowel back and forth, while the other hand rotates the circle, like a steering wheel, to form the wrapper.


Place 1 rounded tablespoon of filling into the center of the wrapper. Moisten the outer edges of the wrapper, then gently fold over to enclose and form the dumpling into a desired shape. Repeat with the remaining dough, forming and filling the wrappers to make dumplings until you have about 3 dozen. Cover the dumplings loosely with plastic wrap until all are formed.


Prepare a bamboo steamer over a wok, or a steamer insert over a pot of boiling water. Place the dumplings in the steamer (to keep them from sticking, lightly oil the steamer bottom); the dumplings will need to be cooked in batches. Cover and steam until the dough is cooked and springy to the touch, 3 to 5 minutes.


Remove and repeat until all of the dumplings are steamed.

Snow pea leaves can be found at select Asian markets. Wheat starch (food grade) can generally be found at Asian markets and is available online. Adapted from a recipe by Jet Tila.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.