Recipe Ingredient
- Pastry skin
- 300g glutinous rice flour
- 225g water
- 235g wheat starch (tang mein fun)
- 130g shortening
- Filling
- 1/2 an onion, diced
- 150g chicken fillet, diced
- 50g shelled prawns, diced
- 1 tbsp minced carrot
- 2 dried Chinese mushrooms, soaked and diced
- 1 tsp oil
- Seasoning
- 1/4 tsp thick soy sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- Thickening (combined)
- 1/2 tsp cornflour
- 1 tsp water
Instructions
- Combine ingredients for pastry skin in a mixing bowl. Stir and mix well to form a smooth dough. Cover with a tea towel and leave aside.
- For the filling: Heat oil and fry onion until fragrant. Add chicken meat and prawns. Sauté well. Add carrot and mushrooms to mix. Add seasoning to taste followed by thickening. Dish out and leave to cool.
- Divide the dough into equal small portions then flatten each piece separately. Spoon a tablespoon of filling onto the centre and wrap up. Seal the edges and shape into an oval shaped dumpling. Finish off with the dough and filling.
- Deep-fry the dumplings over low heat until the pastry turns lightly golden brown.
- Dish out and drain from oil.
