Ingredients:
Ingredients:
Skin:
600g flour
a pinch of salt
300ml water
115g cornflour
Fillings:
180g chopped prawn
300g mince pork
20g chopped chinese celery
20g chopped spring onion/ scallions
10g chopped chinese mushroom (soak till soft first)
10g chopped black fungus (soak till soft first).
20g chopped carrots
20g chopped bamboo shoot
a pinch cornflour
Seasoning
salt
sugar
pepper
sesame oil
chili oil (optional)
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Preparation:
Method:
1. Combine the filling except cornflour, then add seasoning and finally cornflour. Set aside.
2. Dough: Mix the skin ingredients and knead till smooth, divide into 24 equal pieces. Roll each out into thin, round shape, dust with cornflour to prevent sticking.
3. Wrap the filling, fold into half moon shape, enclose it and press the edge to seal.
4. Cook the dumpling in water or superior stock.
Notes:
1. You may steamed it or pan fry it or even fry-steam.
2. Serve with some shredded ginger with black vinegar.
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