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Home Ground Pork Recipes / Pork Mince Recipes

Crispy Deep-Fried Meat Dumpling (Dim Sim)

Deep-Fried Meat Dumpling (Dim Sim)
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When it comes to dim sims, my go-to are the prawn dumplings and this deep-fried meat dumpling. The prawn dumplings are excellent because they are nicely steamed with crunchy fresh prawns. Some chef even adds water chestnuts to make it extra crunchy. It has a soft filling with some mince and mushroom, but it gets wrapped in a deep-fried chewy, mochi-like skin. My habit always starts with a prawn dumpling and then the deep-fried meat dumpling.

These are best to make fresh, and probably like any deep-fried items, left it too long in the fridge is pretty much not that tasty anymore (even if you re-microwave it).

Deep-Fried Meat Dumpling (Dim Sim)

Crispy Deep-Fried Meat Dumpling (Dim Sim)

Gretel ShawGretel Shaw
This deep-fried meat dumpling recipe is an easy recipe you'll keep. If you love dumplings, this is a keeper.
5 from 1 vote
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 447 kcal

Ingredients
 
 

Pastry Ingredients

  •  
    40 grams tapioca starch
  • Store of fresh water65 ml water - cold
  •  
    160 grams glutinous flour
  • Store of fresh water100 ml water - cold
  • Bowl of sugar60 grams sugar
  •  
    40 grams vegetable shortening - at room temperature

Filling Ingredients

  • pork mince150 grams ground pork (minced pork)
  • green onion, spring onion4 stalks spring onions - finely diced
  •  
    8 pieces Chinese mushroom - finely diced
  •  
    8 pieces fungus mushroom - finely diced
  • Sliced canned bamboo shoots100 grams bamboo shoots - finely diced
  • garlic2 cloves garlic - finely diced

Marination Ingredients

  • soy sauce bottles1 tablespoon soy sauce
  •  
    1 tablespoon rice wine
  • wooden bowl of salt1 tablespoon salt
  • Bowl of sugar½ tablespoon sugar
  • Heap of ground white pepper1 dash white pepper

Instructions
 

  • Mix all marination and fillings into a large bowl mix thoroughly until combined. Leave to marinate for at 30 minutes.
  • Mix tapioca starch with 65 ml of cold water in a bowl until fully combined. Leave aside.
  • In another bowl, mix sugar, glutinous flour, 100ml of cold water and shortening until thoroughly combined.
  • Add tapioca flour mixture into the glutinous flour mixture. Use your hands, mix and knead the mixture into a dough.
  • Separate the dough into 2, roll each dough into 2 long logs. Separate each log into 8 equal balls.
  • Use a roller pin, roll each small dough ball into a flat round pastry, add a teaspoon of filling in the middle, use your fingers, pinch the edges together to keep the filling within the dough.
  • Gently roll into an oval-shaped ball.
  • Repeat with the rest of the dough.
  • Add enough oil for deep fry and turn on high heat in a large wok.
  • When the oil reaches 180 degrees Celsius, use a stainless steel strainer and slowly drop dumplings into the oil on a strainer, this avoids them dropping to the bottom of the wok and getting burnt.
  • Do not move or poke them, as the dough can be sticky. Let the dumpling fry, so the outside becomes harder and crispy for about 1 to 2 minutes.
  • Move the dumpling from the strainer and let it float nicely in the wok. Repeat step 10 with the remaining dumplings.
  • Fry until lightly golden and remove from the heat; place cooked dumplings onto an oil absorbent paper to remove excess oil.
  • Serve immediately with chilli and soy sauce.

Nutrition

Calories: 447kcalCarbohydrates: 60gProtein: 10gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 27mgSodium: 2023mgPotassium: 222mgFiber: 2gSugar: 17gVitamin A: 126IUVitamin C: 3mgCalcium: 27mgIron: 1mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Chinese
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