Dumplings

I usually make dumplings in bulk and keep them in the freezer and they are always ready for a quick lunch or supper. It is healthy because I used Jiu Chai, pork (belly), egg yolk, prawn (diced and minced) and dry mushroom as the filling. Just marinate everything with salt, sugar, sesame oil, corn starch. Lastly add an egg yolk and mixed them well. Remember to keep the egg white as "glue" to close up the dumpling skin. Although the wrapping part may take some time, I guarantee it is worth all the hard work. Simply boil or pan fry them like Gao Tia. My girls can eat a few at one time with white noodle.





Let me know if anyone interested in the recipe. I don't have the exact measurement at this moment. I'll keep records the next time I make it.