Sunday, October 2, 2016

咸水角 Fried Vegetables Dumplings

Prior to being a vegetarian, I used to order this dumpling whichever  tim sum joint I frequent. Since then the fondness of this dessert has become a distant memory as I have yet to encounter them in any of the vegetarian restaurants I visited.

When I came across the vegetarian version of this dumplings from this recipe book 'Dim Sum Goes Vegetarian' by Chin Mun Chong, I snapped up the book without hesitation. The outcome turns out to be as good as those sold in restaurants with a light crispy and yet chewy texture. This recipe is definitely a keeper!

Fried Vegetables Dumplings

Dough 面皮
250g Glutinous Rice Flour 糯米粉
50g Rice Flour 粘米粉
250g Water 清水
120ml Hot Water 热水
110g Wheat Flour 汀面粉
80g Castor Sugar 细砂糖
110g Vegetable Shortening 植物起酥油

Fillings 馅料
50g Preserved Pickle 榨菜 (chopped 切丁)
150g Vegetarian BBQ Pork 素叉烧 (diced 切丁)
50g Chinese Mushrooms 冬菇 (diced 切丁)
150g Carrot 红萝卜 (diced 切丁)
150g Sengkuang / Yam Bean 沙葛 (diced 切丁)

Seasonings 调味料
1 Tsp Bean Sauce / Taucho 豆瓣酱
1 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tbsp Light Soy Sauce 生抽
1 Tsp Sugar 砂糖
1/2 Tsp Mushroom Powder 香菇精
Some Water 清水少许

Method 做法

Soak preserved pickle in water for 1 hour. Drain and chop. Set aside.

Soak chinese mushrooms in water for 2 hours. Drain and dice. Set aside.

Combine all seasoning ingredients into a bowl and mix till incorporated. Set aside.

Heat up wok, stir fry chinese mushroom for 2 minutes. Add in the rest of the fillings ingredients and stir fry over low heat till fragrant. Add seasoning and continue stir frying for another minute. Dish up and set aside.

Mix glutinous rice flour and rice flour with water. Set aside.

In another mixing bowl, mix hot water with wheat flour with a spoon till well combined. Gradually knead in vegetable shortening till combined. Add in sugar and the glutinous rice flour mixture. Continue to knead until well combined to form a smooth dough.

Divide the dough into 35g each.

Flatten each dough with hand and wrap in some fillings. Pinch to seal the edges.

Heat up pot of oil to 70C degrees. Turn to low heat and deep fry the dumplings until golden brown. Serve.

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