Recipe Ingredient
- 20 pieces round {wantan} skin
- Filling (A):
- 225g lean meat, minced
- 75g diced fatty pork
- 150g prawns, diced
- 1 black mushroom, soaked and chopped finely
- 2 water chestnuts, minced and with excess water squeezed out
- Seasoning:
- 1/2 tsp salt
- 1/2 tbsp sugar
- 1/4 tsp monosodium glutamate
- A dash of pepper
- 1 egg white
- 1/2 tbsp sesame oil
- 1 1/2 tbsp tapioca flour
- Garnishing:
- 1-2 tbsp cooked crab roe
Instructions
- Combine (A) in a mixing bowl. Add in seasoning ingredients and combine well. Form into a ball and slap mixture against the sides of the bowl till it is sticky. Refrigerate mixture for 40 to 60 minutes.
- Put two teaspoons of the filling in the centre of each {wantan} skin. Gather the edge of the wrapper together so that only the top of the filling is seen. Place dumplings on a greased bamboo steaming rack.
- Sprinkle the top of each dumpling with crab roe. Steam for 10 to 12 minutes.
