Ingredients:
40 pcs dumpling wrappers
Adequate cooking oil for deep-frying
Filling:
100g minced pork
60g minced beef
150g cabbage (chopped, mix with ½ tsp of salt and set aside for 15 minutes, squeezed dried)
140g zucchini (chopped, mix with ½ tsp of salt and set aside for 15 minutes, squeezed dried)
120g fresh shiitake mushroom (discard stem and chopped the caps)
65g carrot (chopped)
1 stalk spring onion (chopped)
½ brown onion (chopped)
2 tsp chopped young ginger
1 tbsp chopped garlic
1 tbsp all-purpose flour
1 large egg
Seasonings:
1 tsp salt
½ tsp ground white pepper
1 tbsp extra virgin sesame oil
Dipping sauce: (mixed well)
1 tbsp light soy sauce
1 tsp rice vinegar
1 tbsp water
½ tsp sugar
1/8 tsp coarsely ground black pepper
1/8 tsp hot pepper flakes
Preparation Instructions:
- In a mixing bowl, add in all ingredients for filling and seasonings. Put on a disposable glove and use hand to mix to combine.
- Place 2 tsp of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the ingredients has been used up.
- Heat up adequate cooking oil for deep-frying. Deep-fry the dumplings in batches until golden brown. Remove, drained on paper towel to absorb the excessive oil.
- Transfer to a serving platter. Serve with dipping sauce.
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