•200g Wheat Starch (16 pieces)
•2 pieces Pork Loin (finely chopped)
•4 Dried Mushrooms (pre-soaked and sliced)
•15g Dried Shrimps
•10g Coriander (finely chopped)
Preparation of Pastry:
1.Put 200g of wheat starch into a mixing bowl.
2.Add 1 cup of boiling water and 1 tablespoon of cooking oil.
3.Knead it into smooth dough.
4.Divide the dough into 16 pieces and roll 16 balls of dough.
5.Grease a cleaver with oil then use the flat side of the cleaver to press the dough into a thin circle.
Preparation of filling:
1.Marinate pork with 1 tsp of salt, 1 tsp of sugar, 1 tsp of light soy sauce, 1 tsp of cornflour and 1 tsp of sesame oil.
2.Heat 1 tbsp of cooking oil in wok.
3.Add chopped pork, mushrooms and dried shrimps in wok.
4.Add 1 tbsp of Shaoshing Wine and stir-fry for 1 min.
5.Add coriander and mix well.
6.Cool down for later use.
1.Put 1 tsp of filling in the centre of the pastry.
2.Fold the pastry in a semi-circle and tightly seal the edge.
3.Heat 2 pints of oil to medium heat.
4.Deep-fry the dumplings for 4 mins until golden brown.
Ready to serve