These fried dumplings are fun to prepare & good to go with noodles. I have mixed minced pork with mackerel fish paste. Preparing fish paste from scratch is my mom's favorite thing to do but I never took the effort to learn. According to her, the paste needs to be minced by knife until gluey to achieve the "bouncy" chewing effect. I took a guess & chop continuously until the meat comes together & became kind of wobbly when shape into a ball. I can't confirm it as this recipe is mixed with minced pork but the texture is kind of "bouncy" when chew.
This recipe yields about 24 dumplings.
Ingredients :
- 120g Mackerel Fish Paste
- 140g Minced Pork
- 1tsp Sugar
- 1/2tsp Salt
- 2tbsp Starch
- 1tsp Garlic Powder
- 1/4tsp Soy Sauce
- 1tsp Oyster Sauce
- 1/2tsp Sesame Sauce
- 1/2 cup Chopped Parsley
- 1/2 cup Black Fungus, thinly sliced
- 1 Egg
- 1 Pack of Sui Kao Skin (You may replace with Wan Ton Skin)
- Water to Seal Dumpling
- Enough oil for deep frying
- Soak black fungus until fully expanded. Slice thinly into strips.
- Gather all ingredients (No.1 - No.12) in a medium bowl & mix evenly. Leave aside to marinate for a minute or two.
- To wrap, scoop about 1 tbsp of meat mixture and place on one side of the sui kao skin.
- Dip finger with water & gently dab on one side of the sui kau skin, just beside the meat.
- Fold & press the sides to seal. Repeat until all the meat are used up.
- Heat oil in a frying pan / wok / pot over medium heat.
- Gently & slowly place sui kao into oil to deep fry. Fry a few at a time to ensure even browning.
- Turn sui kao every now & then to ensure even browning. Reduce heat to low once sui kow skin starts to brown. Fry each batch for about 4 minutes. Remove from heat, place fried sui kow on kitchen towel / oil absorbing sheets to cool. Continue frying the rest.
- Remove kitchen towel / oil absorbing sheets once sui kow are cool to touch. Serve with your favorite dipping sauce.
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