| １ |
Place 1 tablespoon of oil in a heated pan, and fry the Welsh onion, ginger root and
dried shrimp well. Add the pork, shrimp, pork fat, shiitake mushrooms and roast pork,
and continue frying. Add the stock and season with the seasonings. When the water boils
down to half, stir in the potato starch dissolved in water to thicken the mixture. Add the
sesame oil to enhance the aroma. After the stuffing mixture cools, mix in the yellow
leek. |
|
 |
| ２ |
Add the water to the rice flour gradually and mix well while breaking any lumps until
smooth. |
|
 |
| ３ |
Place the fine rice-powder in a bowl and keep it warm. Add the hot water and quickly
stir the mixture using a spatula. Let it stand for 1 minute. Add the sugar, and then
lard and mix well. Combine it with about the same amount of rice flour mixture from
(2), and knead well until smooth. Add the remaining rice flour mixture and knead again. |
|
     |
| ４ |
Roll (3) to the shape of a cylinder, then cut into 30g pieces. Roll each piece into
a ball and press them with your palms to flatten. Place a spoon full of stuffing at
the center, fold in half and press the edge from the middle to the ends to close. |
|
   |
| ５ |
Fry the dumplings in deep oil at 140℃ for 4-5 minutes, rolling them slowly until crispy
and golden in color.
|
|
 |
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Tips
- Dumplings made with this pasta stay crispy even after they cool down because of the
balanced proportions of rice flour, fine rice-powder and lard. The same pasta can
be used for sesame dumplings.
- At Cantonese tea time, bite-sized dumplings
are brought on a cart and served hot.
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