Crispy, Rich Savory Fried Dumplings

Name: Crispy, Rich Savory Fried Dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Vietnamese
Ingredients: Minced pork 150 g; Wood ear mushrooms 1 piece; Shiitake mushrooms 3 piece; Carrots 1 piece; Seasoning powder 1 teaspoon; Pepper 0.5 teaspoon; Salt 0.5 teaspoon; Glutinous rice flour 160 g; Rice flour 30 g; Sugar 2 tablespoon; Sweet potatoes 1 piece; Cooking oil 1 l; Green papaya 50 g; Long red chilies 1 piece; Garlic 1 bulb; Fish sauce 2 tablespoon; Vinegar 2 teaspoon; Glass noodles 30 g; Potato chips 1 tablespoon

Rate this recipe

Hot, crispy savory fried dumplings with a crunchy shell and a tender, fragrant pork filling: what could be better? They're not hard to make either, and perfect for chilly winter afternoons.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

60 minutes

Servings

Level

Medium

Ingredients

Minced pork 150 g

Wood ear mushrooms 1 piece

Shiitake mushrooms 3 piece

Carrots 1 piece

Seasoning powder 1 teaspoon

Pepper 0.5 teaspoon

Salt 0.5 teaspoon

Glutinous rice flour 160 g

Rice flour 30 g

Sugar 2 tablespoon

Sweet potatoes 1 piece

Cooking oil 1 l

Green papaya 50 g

Long red chilies 1 piece

Garlic 1 bulb

Fish sauce 2 tablespoon

Vinegar 2 teaspoon

Glass noodles 30 g

Potato chips 1 tablespoon

Implementation Steps

First, peel and wash the carrot and green papaya, carve them into flowers if you like, then slice very thinly. Put the carrot and papaya in a bowl with a little sugar, a little salt and vinegar, mix well and leave for 20-30 minutes to absorb the flavors. Finely mince the long red chilies + garlic.

Soak the wood ear mushrooms, shiitake mushrooms and glass noodles in water until soft, then chop finely. Finely grate 1/2 carrot. Wash and drain the herbs. Boil the sweet potato until soft and floury, lift it out, peel, weigh out 40g into a bowl and mash until smooth.

Put the glutinous rice flour, rice flour, sweet potato, a pinch of salt, 1 tablespoon of cooking oil and 1 tablespoon of sugar in a bowl and mix well. Add warm water a little at a time as you mix, kneading lightly until there's just enough water for a soft, pliable dough. Turn the dough out onto a clean surface and knead for a few more minutes until it's soft and smooth and doesn't stick to your hands. Wrap the dough tightly and let it rest for 20-30 minutes.

Put the minced pork in a bowl with the glass noodles, wood ear mushrooms, shiitake mushrooms, chopped carrot, seasoning powder, a pinch of salt and pepper, and mix well. Take a little filling at a time in your hand and squeeze it firmly into an oval ball. Put it on a plate and repeat with the rest of the filling.

Once the dough has rested, pinch off pieces of a suitable size, roll them into balls, flatten them, place a ball of filling in the middle and wrap it completely. That's your first dumpling. Wrap all the dumplings before you start frying. Heat plenty of oil in a pan, then add the dumplings one at a time. When they're about to turn golden, flip them and keep frying until evenly golden, then lift out onto a plate lined with paper towels.

For the dipping sauce, put 1 tablespoon of sugar in a bowl, add water, vinegar and fish sauce and stir until the sugar dissolves. Taste and adjust until the salty, sweet and sour balance is how you like it. Finally, add the minced chili and garlic and the carved papaya and carrot and mix well. That's your dipping sauce for the savory fried dumplings.