STEAMED DUMPLINGS WITH SPICY SAUCE

Wrappers: A

2 cups all-purpose flour

½ cup just boiled water ( more or less )

Salt to taste

Extra potato starch powder for dusting

In a big bowl sift the flour.

Add salt to the just-boiled water &

mix until completely dissolved

Add the just-boiled water little by little

to the flour & mix well till you form the

texture into ball.

Dust some flour on table & knead the

dough for 10 minutes till the dough

become smooth

Cut the dough into ½ & roll each into 1 ½

inch into diameter, warp both the log

with plastic warp.

Let it sit for 30 minutes.

Unwrap the dough, sprinkle some potato starch.

Cut each log into 12 pieces.

Make each piece dough into balls.

Press the ball to make it flat.

Using a rolling pin make the dough into round shape.

Dust each pieces with potato starch &

keep aside.

NOTE:

To make different color skin add

Spinach puree, Carrot pure, Potato puree

or Tomato puree while mixing the dough.

Fillings: B

100 gm minced prawns

100 gm fish paste

100 gm minced chicken / pork

Spring onion chopped

Mushroom minced

Carrot minced

Cabbage Minced

Spinach minced

Salt, pepper & sugar to taste

1 tsp sesame oil

1 tbsp Chinese cooking wine

Garlic minced

1 sp light soy sauce

Mix all above ingredients together & keep aside.

C:

Fill the stemmer with enough water to cook.

D:

Take a wrapper & place it in palm of your hand.

Take 1 spoon of fillings & place it in the

center of the wrap

Dip one finger in a bowl of water &

draw a circle around the wrapper

till it gets wet.

Using your thumb & index finger seal the

dumplings, make pleats keep aside.

Grease a steaming tray with oil,

arrange the dumplings in the tray leaving

some space between keep them from sticking.

Steam for 10-12 minutes or till cooked.

D: Spicy Sauce

Light Soy sauce

Young ginger sliced

Bird’s eye chilies sliced

Dash of Chinese cooking wine

Dash of sesame oil

All mix together

SERVING:

Serve hot dumplings with Spicy Sauce