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Ингредиенты
- 250 gm "tang mien" flour (wheat starch)
- 3 Tbsp. tapioca flour
- 1 tsp salt, mix with
- 350 ml boiling water
- 2 Tbsp. shortening
- 300 gm prawns (shelled)
- 50 gm suet - diced
- 50 gm water-chestnut - diced
- 1 Tbsp. minced chives
- 1/2 Tbsp. salt
- 1 Tbsp. sugar
- 1/2 Tbsp. sesame oil
- 1/2 tsp monosodium glutamate
- 1 tsp tapioca flour
- 1/4 tsp pepper
- 1/2 Tbsp. oil
Инструкции
- Method:For the Skin: Combine both types of flours in a mixing bowl. Make a well in the centre and pour in boiling water. Stir quickly to mix with a small and short rolling pin. Cover and leave aside for 5 - 10 min. Add in shortening and knead until dough is smooth.
- Roll out into a tube. Lightly grease a cleaver and cut into equal pcs. Flatten each piece with the cleaver to a round shape. Place 1 tsp filling in centre of wrapper. Pleat to create a meat dumpling.
- Arrange dumplings on a greased steaming tray and steam for 5 - 10 min. Brush with a little oil and serve immediately.
- Filling:Steep prawns in 1/2 tbsp alkaline water for about 5 min then place prawns in a metal sieve and rinse in running tap water for about an hour. (This makes the prawns crunchy.) Dry the prawns thoroughly on a tea towel.
- Mix prawns with 1/2 tsp salt and 1/2 tbsp tapioca flour. Rub flour in well. Add in the rest of the ingredients and the seasoning ingredients. Refrigeratemix until it is almost hard.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 818g | |
| Calories 1237 | |
| Calories from Fat 821 | 66% |
| Total Fat 91.88g | 115% |
| Saturated Fat 34.63g | 139% |
| Trans Fat 8.73g | |
| Cholesterol 490mg | 163% |
| Sodium 7440mg | 310% |
| Potassium 775mg | 22% |
| Total Carbs 36.62g | 10% |
| Dietary Fiber 0.4g | 1% |
| Sugars 12.72g | 8% |
| Protein 63.61g | 102% |
