Deep-Fried Dumplings

Tested Recipe Adapted from Amy Wong’s Versatile Vegetarian

Deep-Fried Dumplings


15 pieces dumpling skin


4 pieces water chestnut (peeled and chopped)

30g carrot (shredded)

20g black fungus (soaked and shredded)

3 pieces mushroom (soaked and shredded)

20g vegetarian dried shrimp

1 stalk coriander (chopped)

1 (100g) soft bean curd (cut off hard skin, mashed and squeeze dry)

Seasonings A:

1/8 tsp pepper

¼ tsp sugar

¼ tsp vegetarian seasoning

1/8 tsp salt

Seasonings B:

1 tbsp vegetarian oyster sauce

1 tbsp sugar

1/8 tsp pepper

1 tsp sesame oil

½ tsp salt

1 tbsp sweet potato flour (or 2 tbsp flour)

Preparation Instructions:

  1. Soak vegetarian dried shrimp in hot water and squeeze dry. Repeat the steps for 2-3 times (to eliminate the bean flavour) and mix well with seasonings A. Marinate for 15 minutes.
  2. Heat up some oil, stir-fry vegetarian dried shrimp till fragrant. Remove and blend with blender.
  3. Heat up 2 tbsp of oil, stir-fry mushroom till fragrant.
  4. Add in remaining fillings and seasonings B, and stir-fry evenly.
  5. Take a piece of dumpling skin, place some fillings onto it and nip into dumpling shape. Deep-fry in hot oil till golden brown.

2 thoughts on “Deep-Fried Dumplings

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