Monday, August 4, 2014

Cook: Candy shaped dumpling!

Difficulty: 2/5 but time consuming. Be prepared to spend an hour to mince the ingredients, wrap and fry them.

Last Saturday, we didn't have any plan to go out so decided to whip up something for lunch. It was quite impromptu so i just pick up whatever i had in the fridge. Made candy shaped dumpling, stir fry vegetables and "cai po" egg... 

I am surprise that my candy shape stayed in place after frying as i did not utilise any egg or corn flour to seal them... i guess it might because i use popiah skin instead of wantan skin as popiah skin is the only thing that is available in my fridge :)

(Made about 20 dumplings)

1. 300g of chicken ( i debone meat from the chicken drumstick and mince them, you can use any part of the chicken or even pork)
2. 4 big prawn (de-shell and cut into small chunk)
3. 1 carrot (shredded)
4. A handful of hei mu er (black fungus), soak and then minced
5. 5 cloves of garlic, minced
6. 20 popiah skin
7. 3 tablespoon of soya sauce
8. 1/2 teaspoon of ground white pepper
9. 2 tablespoon of sesame oil


1. Mince the chicken and add in the soya sauce, white pepper and sesame oil while mincing to introduce the flavouring into the meat.
2. Add the prawn, carrot, black fungus, and garlic to the minced chicken. Mix evenly.
3. Scoop half a tablespoon of mixture onto the popiah skin, wrap them into desired shape. I did mine in candy shaped and press firmly at the knot area.
4. Deep fry the dumpling until its golden.
5. Drain off excess oil and serve.

The mixture
Our lunch!!!
Close up on the dumpling
My kiddo's share of the food!

No comments:

Post a Comment