CHINESE DIM SUM: You will be dlighted with these snacks which, when coming out fresh from the fryer, have slightly crispy skin and soft chewing pastries that melt in the mouth.

DEEP-FRIED SAVOURY TRIANGLES 咸水角:

 

 

 

dough:

    2 oz. “tang” flour 澄麵 or wheat starch      

    8 oz, glutinous rice flour

    ¼ cup boiling water                                    

    ¾ cup cold water

    ¼ cup sugar                                                

    ¼ cup lard or vegetable shortening

filling:

    6 oz. pork, finely diced                              

    2 oz. dried shrimp, soaked

    2 oz. preserved turnip 菜甫, diced             

    2 oz. carrot, finely chopped

    1 dried mushroom, soaked                         

    1 tsp. green onion, chopped

 

seasoning:

    ½ tsp. salt                                                    

    1 tsp. sugar

    1 tsp. rice wine or dry sherry                                  

    dash of white pepper and sesame oil

    ½ tsp. tapioca starch mixed with 2 tbsp. water

cooking oil

 

 

 

Sift wheat starch into a large bowl and add in boiling water. Use a pair of chopstick or wooden spatula to mix into dough.

 

Sift rice flour onto dry work table; and add in cold water gradually to incorporate into the flour. Add wheat starch dough and sugar. Knead mixture well to form into soft and pliable dough. Divide dough into 3 portions. Put 2 portions into a bamboo steamer fitted over a large pot of boiling water. Steam dough, covered, for 10 minutes to make “cooked” dough. Remove from steamer and cool slightly. Mix cooked dough with the uncooked dough, then add in lard/shortening. Knead dough well for a few minutes.

 

Add seasoning ingredients into pork and marinate 20 minutes. Chop dried shrimp and mushroom cap. In wok or non-stick saucepan, heat 1 tbsp. oil over high heat until very hot and cook pork until no longer pink. Remove with slotted spoon.

 

Heat wok up again with 1 tbsp. oil; then add mushroom, carrot, preserved turnip and dried shrimp. Cook together for 1-2 minutes; then return pork to pan. Stir well together. Add starch solution and cook 1 minute to thicken sauce. Add green onions and mix in well. Let filling cool completely.

 

Roll dough by hand into a long rope. Divide into 32 equal pieces. Flatten each piece into rounds and put in filling. Fold rounds up into semi-circles, sealing edges securely.

 

In wok or large non-stick saucepan, heat enough oil for deep frying until very hot.  Add in pastries carefully, not too many at a time to avoid over-crowding. Reduce heat to medium. Deep-fry pastries until golden brown.

 

Remove and drain on paper towels before serving.