Curry Dumpling
400 grams (0.88 lb) wheat flour
200 grams (0.44 lb)glutinous rice flourfresh
200 grams (0.44 lb)minced meat
5 grams (1/6 oz)finely cut scallions
5 grams (1/6 oz)chopped ginger
5 grams (5/6 tsp)salt
5 grams (1 1/4 tsp) sugar
1 gram (1/4 tsp) MSG
30 grams (2 tbsp) cooing wine
5 grams (1 tbsp) curry
20 grams (4 tbsp) mixture of cornstarch and water
200 grams (15 tbsp) cooking oil

1. Heat 15 g (1 tbsp) of cooking oil in the pan, add the scallions, ginger, curry and stir-fry. When the fragrance comes out, add the miced meat and continue to stir-fry, put in the cooking wine, sugar, salt, MSG and then the mixture of cornstarch and water. Put the mixture in a plate to cool.

2. Heat 150 g (10 tbsp) of boiling water into the wheat flour and stir. Add the glutinous rice flour and continue to stir. Then roll and separate the dough into 40 pieces. Press and roll into wrappings, put in the filling and fold. Seal well.

3. Add the remaining cooking oil in the pan and when the oil is 180-200C (355-390F), place in the raw dumplings and fry slightly till they are golden brown.

Features: The wrappings are crispy outside and the filling is soft inside.
Taste: Strongly aromatic with curry flavor.

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