Saturday, September 10, 2011

DEEP FRY SAVORY DUMPLINGS

This is a Chinese favorite, mostly steamed. This tasting deep fry dumplings are made of shrimps filling stuffed in the dumplings skin. I used the store bought dumpling wrappers. It is easy to prepare. Just like making shrimp balls and stuff it in the dumpling wrappers. It's crispy and tasty. Serve with any dipping sauce. I used soy and bird'e eyes dipping sauce.

Deep-Fried Savory Dumplings


Ingredients 
50-60 Circular Flour-And-Water Dumpling Wrappers


Filling

300 g shrimps shelled and chopped 
6 Water Chestnuts, peeled and diced 
2 Stalks Scallions, finely sliced 
3 Tbsp Soy Sauce 
2 tsp Sesame Oil
1 Tbsp Oyster Sauce 
1 Tbsp Sugar
3/4 tsp  Salt

1 tsp Freshly Ground White Pepper 
1 Tbsp Corn Flour/Starch



PREPARATIONS 

  • Combine all the ingredients in a large bowl, mix well, and refrigerate for about 2 hours. Place a dumpling wrapper flat on your hand, and add a good tablespoon of filling. Brush or wet the edge of the wrapper with water. Fold one side of the skin over the meat, and then press it tightly to meet the other side and make a half-moon-shaped dumpling. Make sure you pinch the skins together tightly so the filling can't ooze out. Deep-fry the dumplings over medium heat for about 2 ½ to 3 minutes or until they are golden brown in color. Drain on a paper towel and serve with Siracha sauce.
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Yang ini memang Chinese favorite, makanan masyarakat Cina, selalunya dikukus tetapi ada juga yang digoreng. Susah bagi kita kalau hendak mencuba yalah isu halal haram...tetapi kalau hendak pun  satu kena cari di restuaran Cina-Muslim, kedua apa lagi kena buat sendirilah. Tapi jangan gusar tidak susah membutnya, sama seperti membuat bebola ikan kemudian sumbat dalam pembalut dumpling...kukus atau pun goreng. Kalau yang digoreng tentu rasanya ranggup dan sesuai makan dengan apa0apa sos. Saya gunakan sos kicap dan cili padi ala-ala spring roll Vietnam.

Next Post - 4th Syawal Buka Puasa Menu

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