Dumplings are one of the most loved and popular dim sum types today. In particular, fried dumplings attract people to enjoy by the golden, crispy outer shell and the rich and chewy taste of the inner layer. Join Boulder Pho in the kitchen and immediately make this delicious dish under the guidance of a professional chef!
- 500g minced black tiger shrimp
- 200g straddle fish
- 400g dumpling powder
- 20g minced fat
- Onion head, red onion, cilantro foot 10g each, minced
- 12g tapioca flour
- 400ml boiling water
- Condiments include: 9g salt, 12g monosodium glutamate, 30g sugar, 3g seasoning, 2g ground pepper, 2g sesame oil, 70ml soy sauce, 30ml pepper vinegar, 5g chili sauce and cooking oil.
Processing Dumplings Fillings
You mix 500g minced black tiger shrimp, 200g scad fish with 4g salt, 12g monosodium glutamate, 20g sugar, 3g seasoning seeds, 2g ground pepper, 2g sesame oil, 12g tapioca starch, 10g onion head, 10g purple onion, 10g cilantro feet and 20g of minced fat to blend all together and absorb the seasoning.
Dumpling Skin Processing
Put 400g of Sanh Ky dumpling powder with 5g of salt, 5g of sugar into a bowl and then slowly pour 400ml of boiling water into it and mix it all up. Next, you add in the flour mixture about 2 tablespoons of cooking oil and continue to mix well. Then, let the dough rest for 10 minutes.
When the dough is over, knead the dough thoroughly and then divide the dough into small pieces. Then roll the divided dough into long strips and continue to divide the dough into small balls of about 10g.
Next, you use a rolling pin, roll each dough ball to form thin round dough pieces. So you have completed the outer skin for the dumpling already!
Boulder Pho is serving delicious Fried Dumplings. If you love this dish, please check and Order Here. Thank You!
You put a sufficient amount of filling in the middle of the dumpling skin and double it. Lightly press at the head and then push the dough blocks at the edge inward to shape the dumpling. Continue doing this until all the skin and filling are used up.
Deep fry the dumplings in oil in a pan until golden. Note, during the frying process, you should stir gently so that each piece of dumpling is cooked more evenly.
Mix 70ml of soy sauce with 30ml of pepper vinegar, 5g of sugar and 5g of chili sauce and stir it all together.
That’s it, you’ve finished your Chinese-style deep-fried dumplings! A delicious fried dumpling must have a golden, crispy outer shell, a rich filling that is evenly seasoned with spices, a little chewy, delicious due to the combination of many ingredients together. Good luck!