1. Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside. 2. Meanwhile -- chop the pork and the prawns finely. Do not mince them. 3. Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt. 4. Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes. 5. Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used. 6. FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly. 7. Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed. 8. Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel. 9. Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter. 10. Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made. 11. TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked. 12. Note- cooking time does not include overnight cooling. ---------------------------------------------------------------------------
Nutrition
Ingredients
