Sweet and savoury dumplings – xian shui jiao
This is a unique meat dumpling as the dough is slightly sweet and crispy. The combination of semi sweet and savoury fl avours makes this a pleasing snack.
Makes about 25 dumplings
– Sweet pastry dough (see page 111) 500 g (1 lb 11/2 oz)
– Potato starch mixture 2 tsp potato starch + 4 tsp water
– Cooking oil for deep-frying
– Minced pork 100 g (31/2 oz)
– Chinese mushrooms 10 g (1/3 oz)
– Salted vegetables 3 g (1/10 oz)
– Minced garlic 1 tsp
– Chicken powder a pinch
– Sesame oil a dash
– Sugar a pinch
– Salt a pinch
– Ground white pepper a dash
Blanch fi lling ingredients in boiling water. Drain and pat dry. Mix in seasoning ingredients, then thicken with potato starch mixture. Cover with cling fi lm and leave to cool. Refrigerate for 1–2 hours.
On a fl oured surface, roll dough into a long cylinder. Cut dough into equal pieces, each about 20 g (2/3 oz). Lightly fl atten each piece into a 0.5 cm (1/4 in) thick round disc.
Scoop a small dollop of fi lling onto the centre of each dough round. Seal the fi lling and mould into a rugby ball shape.
Heat oil in a wok over high heat. Insert a wooden chopstick into the oil to test its temperature. Oil is ready for deep-frying when bubbles form round the chopstick. Turn off heat before adding dumplings into the oil, otherwise, the heavy dumplings will sink to the bottom and get burnt from the high heat. Use chopsticks to stir occasionally to prevent dumplings from sticking together.
When dumplings start to fl oat, turn on to high heat again and deepfry until golden brown. This will force out excess oil that was absorbed during the initial frying.
Food: Sweet and savoury dumplings