Deep-Fried Dumplings

Ingredients:

12 pieces dumpling wrapper

Adequate cooking oil for deep-frying

Filling:

100g ground pork

70g shelled & deveined prawns (diced)

2 water chestnut (peeled and chopped)

2 dried shiitake mushroom (soaked until soften, discard the stem and thinly sliced the cap)

7g black fungus (soaked until soften, discard the tough part and shredded)

30g carrot (shredded)

1 stalk Chinese celery (chopped)

1 stalk spring onion (chopped)

1 egg

Seasonings:

1 tsp light soy sauce

1 tsp extra virgin sesame oil

¼ tsp salt

¼ tsp sugar

¼ tsp ground white pepper

1 tbsp corn starch

Preparation Instructions:

1. In a mixing bowl, add in ground pork, prawns, water chestnut, shiitake mushroom, black fungus, carrot, Chinese celery, spring onion, egg and seasonings. Mix to combine.
2. Place a heaped tablespoon of filling in the centre of the dumpling wrapper, brush some water at the edges and fold over to seal. Repeat the process for the remaining ingredients.
3. Heat up adequate cooking oil for deep-frying. Deep-fry the dumplings on batches over medium heat until crispy and golden brown. Remove, drained and transfer to a serving platter.
4. Serve with chilli sauce.