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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This dish is an appetizer but you can serve it as a party finger food too. It is a modified version of a chinese dim sum and can be eaten with chilli or ketchup. Ingredients:
600g mince pork (with some fat) |
1 whole garlic (finely chopped) |
1 egg (beaten) |
1 stick spring onion ( finely chopped) |
2tbsp miso paste |
1tbsp honey |
2tbsp chinese rose wine / japanese mirin |
3tbsp corn flour |
1/2tsp chinese five spice powder |
1 piece of soya bean curd skin (cut into rectangular shape) |
*do refer picture |
some salt & pepper to taste |
Directions:
1. First mix in the chopped garlic and spring onion into the bowl of mince pork.
2. Now add in the Miso paste, honey,rose wine,five spice powder and salt/ pepper. Mix well.
3. Prepare the beaten egg and add into the mixture.
4. Then add in the corn flour. Mix well. The mixture should not turn watery. It should be sticky. If this misture does not feels sticky, add more corn flour.
5. After the mixture is done, prepare the bean curd skin. Wrap one tbsp of the mixture with the piece of skin to form a pillow shape.
6. Take care that a little space should be allocated because the hard skin will turn transparent once it absord water. Careful not to tear the skin. The picture shows the skin wrinkles, that is when it absorb water.
7. Now prepare to steam. See picture. A pice of cloth is added to avoid the steam accumulated and turned into water drops.
8. After steaming let it set aside. You can serve it now as dimsum or continue the next step.
9. Prepare a hot wok with oil. Just deep fry the dumplings for a few seconds until it turned golden brown.
10. Serve with chilli or ketchup. Enjoy!
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