Recipe Ingredient
- 250g glutinous rice flour
- 100g castor sugar
- 45g cooked wheat flour (tang mein fun)
- 80g shortening
- 45g wheat flour
- 210ml water
- Filling:
- 150g minced pork
- 2 dried mushrooms, soaked and diced
- 50g shelled prawns, diced
- 2 tbsp diced carrot
- 1 tbsp dried prawns, chopped
- 2 tbsp finely chopped onion
- 1 tsp chopped garlic
- 1/2 tsp salt
- 1/2 tsp sugar
- Dash of pepper
- 1/4 tsp dark soy sauce
- 1/2 tsp sesame oil
- 1 tbsp Shao Hsing Hua Tiau wine
- Thickening:
- 1 tsp potato starch
- Adequate amount of water to mix
- Cooked Wheat Flour:
- 45g wheat flour (tang mein fun)
- 65ml boiling hot water
Instructions
- Cooked Wheat Flour: Put wheat flour in a small bowl. Pour in boiling water and mix evenly. Cover the bowl for 4-5 minutes. Remove the lid or cover and knead until dough is smooth and even. Use it as cooked dough.
- Preparing the dumpling: Combine glutinous rice flour and sugar in a mixing bowl. Make a well and pour in water to mix. Add cooked wheat dough and knead well. Stir in shortening and add wheat flour. Slowly work and knead the mixtures until a dough is formed.
- Roll out dough into a long sausage. Cut into even portions and roll each into a small ball. Dust tabletop with a little tapioca flour. Flatten each piece of dough into a thin disc. Fill with a tablespoon of prepared filling. Shape into a half moon and press to seal the edge.
- Heat oil in a wok and drop in the prepared savoury dumplings in batches. Deep-fry over low heat until golden brown.
- To make filling: Heat sesame oil and fry dried prawns and garlic until fragrant. Add in onion and fry for a while. Stir in the rest of the ingredients and seasoning. Fry till cooked through. Thicken the gravy with starch solution.