Chua Homecooked Recipe : Pan-fried Chives and meat dumpling (Wo Tie)

Pan-fried Chives and meat dumpling (Wo Tie) is my family favourite. The dumplings will finish before they leaves the frying pan !

Pan-fried Chives Meat Dumplings (Wo Tie)


Recipe for Pan-fried Chives and meat dumpling (Wo Tie) 

Ingredients:

300 g chives (韭菜)
150 g minced meat
salt pepper
1 tablespoon sesame oil

3 cups plain flour
1 cup hot water
½ cup cold water


Pastry:

  1. Sieve 3 cups of plain flour into a mixing bowl.
  2. Add in 1 cup boiling water and mix with chop stick to a dough.
  3. Add in ½ cup cold water and mix to a smooth dough.
  4. Cover the mixing bowl with damp cloth and leave to rest for 20 mins.



Filling:


  1. Cut vegetable into 1 cm long.
  2. Mix the minced meat or chicken minced meat with the vegetables.
  3. Add in salt, pepper and 1 tablespoon sesame oil. Mix well.
  4. Remove dough  to a  floured table and knead well.  Roll to a long roll of diameter 3 cm and cut into small pieces.
  5. Roll each small dough into thin round piece
  6. Fill each piece with one and half teaspoons of filling.
  7. Fold and shape.
  8. Heat one tablespoon oil in a non stick pan, lower dumpling into the oil, using low heat, fry one side till brown.  Turn over and fry the other side.  Cover the pan for 2 to 3 mins.
  9. Remove the dumpling and serve with chilli sos at breakfast with tea or coffee.



Mix the minced meat or chicken minced meat with the chives. Mix well and add in salt.


Remove dough  to a  floured table and knead well.  Roll to a long roll of diameter 3 cm and cut into small pieces.

Roll each small dough into thin round and flat piece with 1 mm thick pastry-like skin.


Fill each piece of the dumpling skin, fill  with one and half teaspoons of filling.  Fold and shape the two edges, then press the dumpling lightly and softly as not to break the dumpling's skin.


Pan-fried Chives and meat dumpling (Wo Tie)

Heat a big non stick pan, then heat one tablespoon oil in a non stick pan, lower dumpling into the oil, using low heat, fry one side till brown.  Turn over and fry the other side.  Cover the pan for 2 to 3 mins.  Add in some water if the wok is too hot and dry.  And cover it till the dumplings turn into golden colour and crispy.  Now you can serve them with tea or coffee during hot at breakfast.

Chua Homecooked Recipe : Sardine Wrap Recipes

Sardine Wrap

Ingredients

12 pieces of sandwich bread
2 big pieces of sardine in tomato sauce.
1 big onion
pepper powder
parsley 1 spring
3 pieces of sushi seaweed

Batter
1 cup flour
1 egg
1 cup water
¼ teaspoon salt


Method

1 Mix all the ingredients for batter till smooth

2 Mesh sardine with two tablespoons of tomato sauce

3 Chop big onions finely and add to sardine.  Add in one to two teaspoons of pepper powder.  Mix well

4 Chop parsley leaves finely and add to sardine mix

5 Cut each seaweed into four pieces, the size of sandwich bread

6 Take one piece of bread, put one piece of seaweed on top of the bread, take one tablespoon of sardine mixture and spread on half of the seaweed bread, fold over the other half, press well.  Repeat till all the bread and sardine mixture all used up


Frying

1 Heat a Kuali or deep frying pan, pour in half Kuali or frying pan with oil.  Maintain medium flame.

2 Take one sardine sandwich wrap by hands dip in batter, make sure the bread is fully covered with batter.

3 Lower the coated bread into the oil carefully.  Turn over the other side of bread when one side is lightly golden brown.  After both sides are turn lightly brown in colour, switch fire to high heat, turn 2 or 3 times till both sides are golden brown.

4 Remove and drain on Kitchen paper.

5  Serve warm.

Sardine Wrap


Note:

1 Sardine wrap before frying can be prepared and , sealed and stored in freezer for further use.

2 Sardine wrap after fried can be warmed in an oven or toaster for few minutes, make sure they are not over cooked to brown.  It is better to fry them light brown for reheating.