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Home Ground Pork Recipes / Pork Mince Recipes

Deep-Fried Meat Dumpling (Dim Sim)

by Gretel Shaw
March 9, 2022
in Ground Pork Recipes / Pork Mince Recipes
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)

Serves: 4 people
Cooking time: 25 minutes
Level: Novice
Print Recipe

Ingredients

  • Pastry Ingredients
  • 40 grams of tapioca starch
  • 65 ml of cold water
  • 160 grams of glutinous flour
  • 100ml of cold water
  • 60 grams of sugar
  • 40 grams of vegetable shortening, at room temperature
  • Filling Ingredients
  • 150 grams of pork mince
  • 4 stalks of spring onions, finely diced
  • 8 pieces of Chinese mushroom, finely diced
  • 8 pieces of fungus mushroom, finely diced
  • 100 grams of bamboo shoots, finely diced
  • 2 cloves of garlic, finely diced
  • Marination Ingredients
  • 1 tablespoon of soy sauce
  • 1 tablespoon of rice wine
  • 1 tablespoon of salt
  • 1/2 tablespoon of sugar
  • White pepper to taste

Instructions

  1. Mix all marination and fillings into a large bowl mix thoroughly until combined. Leave to marinate for at 30 minutes.
  2. Mix tapioca starch with 65 ml of cold water in a bowl until fully combined. Leave aside.
  3. In another bowl, mix sugar, glutinous flour, 100ml of cold water and shortening until thoroughly combined.
  4. Add tapioca flour mixture into the glutinous flour mixture. Use your hands, mix and knead the mixture into a dough.
  5. Separate the dough into 2, roll each dough into 2 long logs. Separate each log into 8 equal balls.
  6. 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.
  7. Gently roll into an oval-shaped ball.
  8. Repeat with the rest of the dough.
  9. Add enough oil for deep fry and turn on high heat in a large wok.
  10. 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.
  11. 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.
  12. Move the dumpling from the strainer and let it float nicely in the wok. Repeat step 10 with the remaining dumplings.
  13. Fry until lightly golden and remove from the heat; place cooked dumplings onto an oil absorbent paper to remove excess oil.
  14. Serve immediately with chilli and soy sauce.
Tags: Chinese
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Gretel Shaw

Gretel Shaw

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