Recipe Ingredient
- Filling
- 150g fish paste
- 75g shelled prawns
- 30g water chestnuts, chopped
- 15g finely chopped carrot
- 2 medium dried Chinese mushrooms, soaked to soften and diced
- 1 tbsp chopped spring onion
- 1 tsp chopped red chillies
- Seasoning
- 3/4 tsp salt or to taste
- 1/2 tsp sugar or to taste
- 1/4 tsp pepper
- Dash of monosodium glutamate
- 1 ½ tsp sesame oil
- 3/4 tbsp cornflour
- Soup stock
- 2 chicken carcasses, cleaned and chopped
- 300g lean pork, sliced
- 100g anchovies (ikan bilis), rinsed
- 200g yam bean, chopped
- 2 litres water
Instructions
- Combine fish paste, prawns and the rest of the ingredients in a mixing bowl. Stir until mixture turns sticky. Add seasoning to mix until well combined.
- Take a piece of wrapper and add a tablespoon of filling in the centre.
- Fold into a half moon and pleat the edges. Repeat with the rest of ingredients and wrappers.
- To prepare the soup stock: Blanch the chicken carcasses and lean meat in boiling water for 2 to 3 minutes. Dish out and rinse.
- Bring water to a boil in a deep stockpot. Add chicken carcasses, pork, anchovies and yam bean and cook to a boil.
- Reduce the heat and simmer over a gentle low heat for 1 to 1 ½ hours. Strain the stock and discard the rest of the ingredients. Add salt to taste.
- Bring the strained stock to boil again and put in the dumplings. Cook until the dumplings float. Dish out and serve with a sprinkling of chopped spring onion. Add a dash of sesame oil for extra flavour.
