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Add a photoRaciónes: 12
Ingredientes
- 10 ounce Strong white flour
- 1/2 tsp Salt
- 1/2 pt Boiling water
- 12 ounce Lean boneless pork, diced
- 12 ounce Peeled cooked prawns, diced
- 4 ounce Canned bamboo shoot, diced Spring onions, minced
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Light soy sauce
- 2 tsp Cornflour Healthy pinch of pepper
- 1/2 tsp Sesame oil
- 6 ounce Plain flour
- 1 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 3 Tbsp. Cornflour
- 8 fl ounce Water
- 3 Tbsp. Oil plus oil for deep frying Parsley sprigs Chrysanthemum flowers (washed)
Direcciones
- DOUGH: sift the flour and salt into a bowl. Pour in the boiling water and stir vigorously. FILLING:Mix all the ingredients for the filling making sure they are thoroughly combined. Divide the dough into four equal portions, then roll one into a long strip and cut it into ten small pcs.
- Roll these pcs of dough into small rounds. On half the rounds, pile a little of the filling, then cover them with the remaining circles, pinching the edges together thoroughly to seal in the filling. Continue cutting, shaping and filling the remaining three-quarters of the dough in this way.
- Place the filled circles in a greased steamer, then cook them over boiling water for 5 min. BATTER: sift the flour baking pwdr, salt and cornflour into a bowl, then beat in the water and oil till smooth. Heat the oil for deep frying to 190 c/375 F. Dip the pies in the batter then deep fry till golden brown. Drain and garnish. then serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 213 | |
| Calories from Fat 48 | 23% |
| Total Fat 5.48g | 7% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 12mg | 4% |
| Sodium 437mg | 18% |
| Potassium 156mg | 4% |
| Total Carbs 30.86g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.38g | 0% |
| Protein 9.03g | 14% |
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