• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. 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.
  2. 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.
  3. 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.
  4. Heat oil in a wok and drop in the prepared savoury dumplings in batches. Deep-fry over low heat until golden brown.
  5. 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.

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