We love fried dumplings a.k.a. fried sui kow so much especially my hubby. He said he don't mind to have it everyday. Yes, a pack of dumpling skin is so much that I really need to cook it almost everyday.
Ingredients : (makes 7)
Dumpling skin (round shape)
70g Minced pork
60g Small prawns (deshelled & chop into chunks)
1 pc Chinese mushrooms (soaked & finely diced)
10g Carrot (finely diced)
Oil for frying
Some water to seal the dumplings
Marinade:
1 tsp Light Soy Sauce
1/2 tsp Sugar
1 tsp Corn Starch
Dash of White Pepper
Pinch of Salt
Step by step:
1. Place minced pork, prawn chunks, chinese mushrooms and carrot together in a bowl.
2. Add in seasoning and mix till well combine.
3. Give a good circular motion stir like 40-50 times to let the meat & prawns to form a slightly sticky paste.
4. Set aside & let it marinade for at least 30mins.
5. Heat up oil in wok. Meantime, while waiting for the oil to get hot, wrap dumpling with minced pork fillings. (because I am not making a big batch, so I definitely have enough time to multi-task in between frying & wrapping the dumplings)
If you are making a bigger batch, I will advise to wrap it before you start frying.
6. To seal the dumpling skin together, dip finger in some water, then rub onto the sides of the dumpling skin, press a bit to glue them together.
7. Once the oil get hot enough, drop in dumplings one by one. Fry till they turns golden brown.
8. Dish out & serve while its still hot & crunchy. Best to have this with your favourite chilli sauce dippings.
Happy Cooking.
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