Tuesday, February 12, 2008

Sunday Lunch with the boys- Yu Sheng and Pan Fried Dumplings



Sunday came and we had friends over. What's CNY without celebrating with your friends right? Our 2 friends were from different backgrounds- The first guy, Australian Caucasian was fascinated with Yu Sheng and the tradition that goes behind it. The second guy, born in Penang but grew up in Australia only tasted Yu Sheng once a few years back. That didn't stop us from tossing Yu Sheng as high as we could (with chopsticks!) and saying our wishes for the year in English.



I prepared the dumplings the evening before and pan-fried them in the morning. Crisp with juicy meat filling! Here's a budget tip, instead of using goyza skin/dough, use dumpling/suai gow skin. Often, the dough for dumplings is cheaper, contains less preservatives and is generally bigger than the goyza skin. Larger diameter of the dough = more filling!

Pan Fried Dumplings (makes 24)
300 grams of pork mince
1 can of sliced chestnuts chopped

Seasoning
2 tsp of sesame oil
1 tsp of corn flour
2 tablespoons of soya sauce
1 tablespoon of oyster sauce
1/4 cup of huo tiong jiu

24 dumpling skin
1 egg- beaten
24 shelled prawns (optional)
1/4 cup of oil

Marinate pork mince with seasoning. Stir in chesnuts. Refrigerate mixture for 2 hours. Put a tablespoon of mince and a prawn in the middle of the dumpling. Using your thumb and index fingers, seal the dumplings by dappling some egg on the edge of the dough.

Heat pan with oil. Gently pan-fried each dumpling, turning them over after approximately 3 minutes. Serve with dumplings soya sauce.

Note- I also made some vegetarian tong fun with sea moss, mushrooms, cabbage and black fungus. Easy peasy stir fry. =)

10 comments:

Jackson said...

Yoo!! Happy Chinese New Year!! The dumpling is my favourite and i like to dip it with mayonnaise!! hehe

Little Corner of Mine said...

Wow, did you make the yu sheng or you made your own? Love the pan-fried dumplings too!

singairishgirl said...

Wah! Got Yusheng some more!

tigerfish said...

Happy Lunar New Year!
What a festive meal to gather among friends!

Aimei said...

Hi,

First time visiting your blog. Lotsa interesting posts yummy good recipes. :) Happy Lunar New Year! ;)

"Joe" who is constantly craving said...

cool..they sell yu sang in perth?? thats really surprising..

Retno Prihadana said...

Is the dumpling skin similar with wan tan?

mycookinghut said...

Stumbled upon your blog on the blogosphere! I used to study in Perth too (at Curtin to be precise)! Perth is nice.
Where do(did) you study? UWA? Murdoch? Curtin?
Will drop by frequent!

wmw said...

Dumplings! Yu sang! You have two of my fave food featured! Love 'em! Gong Xi Fa Chai!!!

daphne said...

Jackson-Happy new year! Mayo will indeed go well with the dumplings. =)

little corner- erm, except for the silvers of pear, peanuts and smoked salmon, everything came in a box....

singairishgirl- have~!! =)

tigerfish-indeed indeed.

aimei-thanks for dropping by. Happy new year and come by soon again.

Joe- don't be surprised, Perth is a developed country with lots of asians afterall =)

retno- similar but different. The texture of wantan skin is thinner and smaller.. of course, wantan is in sqares, dumpling skin are circular.

mycookinghut-welcome!! Did you? I'm from Murdoch!. Come back soon!!!YOu can tell me about your food hunts when you were in Perth.

Wmw-hehe.. us too! Gong xi gong xi!

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