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filling oil pork fillets fresh prawns cornflour shaosing Chinese wine salt mushrooms bamboo shoot spring onion sesame oil sugar cornflour ingredients sugar water glutinous-rice sesame seeds cooking oil
Viewed: 67 - Published at: 2 years agoIngredients
- For the Filling
- 2 tablespoons oil
- 200 g pork fillets
- 200 g fresh prawns, uncooked
- 3 teaspoons cornflour
- 1 tablespoon shaosing Chinese wine or 1 tablespoon dry sherry
- 1/2 teaspoon salt
- 3 dried Chinese mushrooms
- 1/4 cup diced bamboo shoot
- 1 tablespoon finely chopped spring onion
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornflour, dissolved in 1/4 cup water
- Dough Ingredients
- 1/2 cup sugar
- 1 cup hot water
- 3 cups glutinous-rice flour
- sesame seeds
- Method of cooking
- oil (for deep frying)
Method
- Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
- Meanwhile -- chop the pork and the prawns finely. Do not mince them.
- Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
- Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
- Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
- FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
- Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
- Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
- Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
- Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
- TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
- Note- cooking time does not include overnight cooling.