Monday, December 22, 2008
Crispy dumplings (pix taken from "Delightful Snacks and Dim Sum" by Agnes Chang)
Dong zhi was yesterday, and together with tang yuan, I also made crispy dumplings and sui kow (soup dumplings) for the occasion.
Filling for the dumplings :
300 g minced pork
150 g prawns (diced)
1 tbsp shredded carrots
3 dried Chinese mushrooms (diced finely)
1 tbsp spring onions (diced)
1 tbsp cornflour
salt and pepper to taste
dash of sesame oil
20 - 30 pcs dumpling skin
2 tbsp cooking oil
1/2 cup water
1) Combine the ingredients for filling. Mix in one direction until well combined.
2) Wrap some filling in dumpling skin, and shape into dumplings.
3) Heat up cooking oil in a non-stick pan, arrange dumplings on top and fry on low heat until base of dumpling is golden brown. Add water, cover and cook until water is dry. Serve with sliced ginger and black vinegar.
As compared to the crispy dumpling I made yesterday. What a great difference....sigh..
NB : Found the original recipe in Agnes Chang 'Delightful Snacks and Dim', but have modified the recipe to suit my children's taste buds. I cooked half of the dumplings in a soup stock to make sui kow (soup dumplings)