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.
在我未曾开始吃长素的时候，每当到点心餐馆或贩卖店一定会点这项点心来吃。后来因没接触及找到素版的咸水角后就一直把那份思念抛在脑外。
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!
有一次正好在一本素点心的食谱上遇上这道点心后，我毫不犹豫的把那本书籍买下了。一旦根据食谱的做法后得到的结果非常满意，炸出来的咸水角跟市上贩卖的效果一模一样，表皮即薄又酥脆，配上那馅料真是一级棒！
咸水角
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.
榨菜泡浸一小时后去除水，切丁搁置备用。
Soak chinese mushrooms in water for 2 hours. Drain and dice. Set aside.
冬菇泡浸2小时后去除水，切丁搁置备用。
Combine all seasoning ingredients into a bowl and mix till incorporated. Set aside.
将全部的调味料一起混入小碗搅拌均匀。搁置待用。
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.
起锅炒香冬菇两分钟，加入其余馅料的材料以小火炒香再下调味料继续翻炒1分钟。捞起，搁置待用。
Mix glutinous rice flour and rice flour with water. Set aside.
将糯米粉，粘米粉和清水混入盆搓匀，搁置备用。
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.
在另一个盆中，把热水加入汀面粉，用汤匙搅成团。再分次地加入植物起酥油搓匀后，便倒入砂糖及糯米粉团搓揉成团。
Divide the dough into 35g each.
将面团分割成每个35克份量。
Flatten each dough with hand and wrap in some fillings. Pinch to seal the edges.
用手把面团压扁，裹入适量馅料，捏紧封口成形。
Heat up pot of oil to 70C degrees. Turn to low heat and deep fry the dumplings until golden brown. Serve.
准备适量的食油倒入炸锅烧热至70C度，转小火将咸水角炸至金黄色即可。
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