Ingredients
-
Dough Ingredients
-
500g glutinous rice powder
-
150g lard
-
150g wheat flour
-
100g sugar
-
250g water
-
Stuffing Ingredients
-
150g pork
-
30g shrimp
-
5g salt
Directions
Tips
1. Make sure the oil is hot before frying. Since the stuffing is cooked, frying is to make sure the dumpling is cooked and maintain its dumpling shape.
2. When stir-fry the stuffing, do not add too much seasoning and oil, the taste should maintain the original ingredients’ flavor.
Steps
|
1
Done
5 minutes
|
Add water and sugar into a skillet, bring to a boil. Add glutinous rice powder and wheat flour. Mix well. |
|
2
Done
5 minutes
|
When the four are cooked, remove it to a board. And knead until smooth and fine. |
|
3
Done
5 minutes
|
Add lard into the dough, and keep kneading until smooth and elastic. |
|
4
Done
5 minutes
|
Roll the dough into a long strip. Divide into small doughs, about 30g each. Flatten the doughs make it into thin dumpling skin. Set aside. |
|
5
Done
5 minutes
|
Mince pork and shrimp. Add oil, salt, and chicken powder. Stir-fry until cooked. |
|
6
Done
5 minutes
|
Use dumpling skin to wrap the stuffing. |
|
7
Done
5 minutes
|
Make it into a shrimp shape. |
|
8
Done
10 minutes
|
Add oil into a pot. Preheat the oil until 150℃. When the dumplings are golden brown, remove the dumplings from the heat. Serve. |
