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IMPERIAL DUMPLINGS

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Ingredients

30 Pieces of Banana leaf or Parchment paper Cut into rectangular pieces
Vegetable Oil For Coating
Filling
1 ½ tbsp(30 ml) Vegetable Oil
1 ½ tbsp(30 ml) Sugar
2 ½ tbsp(45 ml) Shallots Chopped
2 Cloves Garlic Minced
150g Pork Belly Cut into small cubes
115g Small Shrimp Peeled and Deveined, diced
1 ½ Tbsp. (30 ml) Fish Sauce
½ Tsp. Salt
½ Tsp. Black pepper
Dough
2 Cups Tapioca Starch
½ Tsp. Vegetable Oil
¼ Tsp. Salt
1 cup(250 ml) boiling Water
Toppings
¼ Cup Spring Onions Sliced
Nuoc Cham Dipping Sauce

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Features:
  • Non Vegetarian
Cuisine:
  • Medium

Ingredients

  • Filling

  • Dough

  • Toppings

Directions

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Author- Admin

(Visited 59 times, 1 visits today)

Steps

1
Done

If using banana leaves, pour just-boiled water into a large heat-proof bowl. Place several banana leaves into the bowl, just for a few seconds, then remove and wipe each leaf dry on both sides using a paper towel Repeat for all leaves and put aside.

2
Done

Heat the edible fat over medium-low heat in an exceedingly cooking pan. Add sugar to the skillet and wait until it has melted and turned a caramel brown colour. Add shallots and garlic to the pan and sauté till sweet. Add pork belly, turn heat to medium-high, and sauté until pork is almost cooked through. Add shrimp, fish sauce, salt and pepper to cooking pan and stir to mix. Sauté shrimp and pork over medium heat until shrimp is cooked and liquid has evaporated, then remove from heat and set aside.

3
Done

To make the dough, mix food product starch, oil, and salt in an exceedingly giant bowl. Add just-boiled water to dough one ladle at a time, stirring as you pour. You should keep adding water until it forms a malleable-looking dough. If it starts to urge sticky, you’ve accessorial an excessive amount of water. Add additional flour till it's not sticky. Knead in short till it's quite pliable.

4
Done

Place one of the banana leaves lengthwise on a flat surface, or parchment paper if using. Cut a ½ inch (1.3 cm) thick strip off the end of one of the banana leaves; we will use this to tie up the banana leaf. Brush the side of the banana leaf (or parchment paper) facing up with some vegetable oil.

5
Done

Tear off a piece of dough and place on the banana leaf. Using your fingers, spread and press dough into a rectangle on top of the banana leaf, mirroring the rectangular shape of the banana leaf. Place some pork and shrimp in the centre of the dough. The amount will depend on the size of your dough rectangle.

6
Done

If there is enough dough from the edges, pull and spread over the shrimp and pork. Otherwise, add a thin layer from the remaining dough until shrimp and pork are covered.

7
Done

Take the bottom edge of the banana leaf and fold in toward the centre, then take the top edge of the banana leaf and fold down toward the centre so that both sides are tightly folded around the dough. Fold the open sides of the banana leaf downwards to create a nice tight package. Tie up using your strip of banana leaf. Repeat until all ingredients are finished.

8
Done

Working in batches, place the banana leaves in a bamboo steamer. Place over a cooking pan of boiling water, and steam for fifteen to twenty minutes.

9
Done

To serve, unwrap banana leaves and leaving dumplings in leaf, sprinkle with sliced spring onion, and serve with Nuoc Cham dipping sauce.

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