Ingredients
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200g dumpling skin
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Stuffing Ingredients
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3g salt
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5g chicken powder
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7g sugar
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25g starch
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5g light soy sauce
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5g sesame oil
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10g dried turnip
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100g water chestnuts
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30g carrots
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150g pork
Directions
Tips
1. After steaming, do not remove the cover immediately or the dumpling will lose moisture and become harder. For better mouthfeel, be patient and allow it to cool to room temperature.
2. To make stuffing tender, spend more time on stirring the minced pork after adding salt. It is the key to make stuffing tender.
Steps
|
1
Done
5 minutes
|
Mince pork until a paste. Add salt and stir until sticky and tender. |
|
2
Done
5 minutes
|
Add chicken powder and sugar. Mix well. |
|
3
Done
5 minutes
|
Add starch and stir well. |
|
4
Done
5 minutes
|
Add minced water chestnut, dried turnip, and carrot into a bowl. Mix well. |
|
5
Done
5 minutes
|
Add soy sauce and sesame oil into the bowl. Stir well to make it as the stuffing. |
|
6
Done
5 minutes
|
Use dumpling skin to wrap the stuffing. |
|
7
Done
5 minutes
|
Make it into dumpling shape. |
|
8
Done
10 minutes
|
Place the dumpling into a steam pot. Use high heat to steam for 8 minutes. Remove from heat and let it cool to room temperature. Fry the dumpling until golden brown. Serve. |
