Recipe Ingredient
- 100g fish fillet, minced
- 100g prawns, chopped
- 100g chicken, minced
- 3 waterchestnuts, chopped
- 1 tbsp chopped spring onions
- 1 tbsp chopped red chilli
- 1 tbsp chopped fresh coriander
- 2 dried Chinese mushrooms, soaked and diced
- Seasoning (A) – for fish and prawns
- 1/2 tsp Shao Hsing Hua Tiau wine
- Pinch of salt
- Dash of pepper
- 10 round wonton wrappers
- 10 square wonton wrappers
- Some sesame seeds
- Seasoning (B) – for chicken
- 1 tbsp light soy sauce
- 1 tbsp abalone sauce
- 1/2 tsp sugar
- 1/4 tsp salt or to taste
- 1/2 tbsp oyster sauce
- A good dash of pepper
- 1 tsp ginger juice
- 1 tsp sesame oil
- 1/2 tsp chicken stock granules
- For the dip
- 4 tbsp chilli sauce
- 2 tbsp Thai sweet chilli sauce
- Cider vinegar to taste
Instructions
- Marinate minced chicken with seasoning ingredients (B) and set aside.
- Put chopped prawns and fish into a mixing bowl and stir in seasoning (A).
- In a large mixing bowl put in all the seasoned meat and mix in chilli, mushrooms and water chestnuts.
- Stir to combine the ingredients thoroughly. Add the spring onions and coriander to mix.
- To make the steamed dumplings: Hold one piece of round wonton wrapper in the palm of your hand. Place on it about 1½ teaspoons of the filling.
- Fold and pleat into a flower-like shape, pressing to secure. Continue with remaining wonton wrappers.
- Arrange dumplings on greased bamboo baskets and steam over rapid boiling water for 8-10 minutes or until cooked. Serve with dipping sauce.
- To make the deep-fried dumplings: Put 1½ teaspoons filling in the centre of a square wonton wrapper. Fold in half and pinch edges together. Continue with remaining wonton wrappers. Brush the dumplings with egg white and sprinkle with some sesame seeds.
- Heat enough oil and deep-fry dumplings in batches until golden. Drain from oil and serve with dipping sauce.
