Deep Fried Dumplings (Ham Sui Gok)

Time: approx. 45mins-1hr
To Make : 24

Ingredients:

Pastry:
A)
1 1/2cup      Water
5oz              Sugar

B)
10oz           Glutinous Rice Flour
2tspn          Gluten-Free Wheat Flour

15grms       Lard


Filling:

200grms    Minced Pork
100grms    Diced Prawn
70grms      Bamboo shoot (fine chopped)
2              Chinese Mushroom (fine chopped)
4tspn        Sugar
2tspn        Salt
1tspn        MSG (optional, dont have to use it)
1/2tspn     Five spice powder
2 tspn       Corn flour
A pinch of white pepper and Sesame oil


Preparations:

1) Put sugar and water (A) in a saucepan, mix and bring it to boil
2) In a large container with glutinuous rice flour, wheat flour (B) pour in (A) immediately when boiled.
3) Mix rapidly for approx 30 secs to form a thick dough & cover for 3 mins.
4) Add lard and knead into a smooth dough
5) Divide and cut the pastry into approx. 24
6) Stirfry ingredients of  Meat filling (C) in a hot wok with  a little veg oil, add corn flour solution to thicken at end.
7) When meat filling is cooled, put in fridge for 20mins
8) Flatten pastry and wrap filling inside, then roll into shape (ovals)
9)Slowly deep fry the dumplings until golden in colour.

Tip: Make meat filling first, so plenty of time to cool down.
      Pastry - must stir quickly when hot sugar/water solution in flour, and at anytime its too sticky, add extra rice flour.
     Have extra rice flour for dusting.