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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside. | 2. Meanwhile -- chop the pork and the prawns finely. Do not mince them. | 3. Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt. | 4. Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes. | 5. Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used. | 6. FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly. | 7. Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed. | 8. Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel. | 9. Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter. | 10. Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made. | 11. TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked. | 12. Note- cooking time does not include overnight cooling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
pork fillet	200	g		178.0	0.0	39.6	1.0
prawn	200	g	uncooked	178.0	0.0	39.6	1.0
cornflour	3	teaspoons		178.0	0.0	39.6	1.0
chinese wine	1	tablespoon		178.0	0.0	39.6	1.0
salt	1/2	teaspoon		-	-	-	-
chinese mushroom	3			178.0	0.0	39.6	1.0
bamboo shoot	1/4	cup	diced	10.1925	1.963	0.9815	0.1132
spring onion	1	tablespoon	chopped	1.92	0.4404	0.1098	0.0114
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cornflour	1	tablespoon		178.0	0.0	39.6	1.0
sugar	1/2	cup		18.354	4.5908	0.0	0.0
hot water	1	cup		0.0	0.0	0.0	0.0
glutinous rice flour	3	cups		178.0	0.0	39.6	1.0
sesame seed				-	-	-	-
oil				224.25599999999997	0.0	0.0717	25.4669

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.