Wheat starch, Taro, butter, water, pine nuts, sesame, minced pork, salty egg yolks, Jinhua ham (optional), dried shiitake mushrooms, carrots, corn
Marinate minced pork with cornstarch, pepper, sesame oil, sugar and fish sauce.
Soak the mushrooms until soft, squeeze out the water and cut them into small pieces (keep the water used for soaking).
Cut carrots into 2-3cm streaks and cut the Jinhua ham into small pieces.
In the clean pan grill the pine nuts and sesame slightly.
Steam the egg yolks for 15 minutes and cut them into 4-6 pieces
Fry the pork and all the ingredients together along with the corn pieces.
Add two spoons of mushroom water mixed with cornstarch, so all the ingredients blend together better and finally mix in the pine nuts and sesame and salty egg yolks
Remove skin of Taro, cut them into slices and steam for up to an hour to soften them completely.
In a big bowl add wheat starch with hot water, mix together then add a generous knob of butter and the Taro.
Mix and blend in together.
Using your hands wrap some fillings into the skin and make it into an oval shape.
Repeat until filling and skin is used up, now deep fry with oil.
Remove when it turns golden brown and serve hot and crunchy!.
- Be flexible with the fillings, add ingredients you like
- Make sure the oil is not too hot otherwise the skin could burn
- Turn and move the dumplings whilst deep frying, otherwise the pressure may build up and dumplings may explode
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.