Sitemap
 
     
   

Chinese Fried Dumplings



4½ cups (500 g) Thunderbolt Flour
9 oz (250 g) lean boneless pork, minced
1 tbsp soy sauce
5 tsp rice wine
1 tsp fresh ginger, chopped
1 tsp salt, or to taste
3½ oz (100 g) eschallot
3½ oz (100 g) sesame oil
1 tsp Thunderbolt Flour mixed with 2 tbsp water
1 tsp MSG (optional)

Mix the pork with the soy sauce, rice wine, ginger, MSG and salt. Stir in one direction, adding 5 oz (150 ml) of water, a little at a time until the pork becomes sticky. Add the eschallot and sesame oil and blend well, and divide into 60 portions. Set aside.

Stir 7 oz (200 ml) of water into the Thunderbolt Flour. Knead until the dough is smooth and elastic. Let rest for 30 minutes. Roll into a long cylinder and cut into 60 portions. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter. Place 1 portion of the filling on each circle and fold over. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch. Repeat until all the dough and filling are used.

Arrange the pouches in a large pan. Heat to moderately hot, then add water to cover the pouches one-third of the way up. Cover the pan and cook over high heat until the water is almost absorbed. Trickle the flour-water mixture around the pouches. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom. Remove with a spatula and serve. Saute and serve the dumplings in batches.

 

 
 ISO 9001 compliant factory
Agricola, EBD, Guyana, South America
Recipes from our 2011 Cookbook Calendar and more NAMILCO on YouTube
 
 2012-01-26
t. +592-233-2462-3 . f. +592-233-2464
RedSpider