Typically these are manufactured from Chinese chives, but I love to use garlic clove vegetables - the spring onion like shoot that grows from garlic clove bulbs. They're readily available and also the strong bite of garlic clove, they give a terrific strong garlic clove taste. These 'cakes' possess a soft texture having a slight crunch around the outdoors in the frying.
Ingredients
120 gms Grain Flour
30 gms Sticky Grain Flour
100 gms Garlic clove Vegetables
two tablespoons Light Soy Sauce
two tablespoons Oil
30 gms Tapioca Flour
150 ml Water
Preparation
1. Place the water, grain flour and sticky grain flour right into a saucepan. Warm on the medium heat until it forms a sticky thick translucent paste.
3. Heat the oil within the pan.
4. Neat and chop the garlic clove vegetables finely and stir-fry using the oil and lightweight soy sauce for thirty seconds to part-prepare them.
5. Take a bit of the dough, roll it right into a ball inside your hands. I've found it simpler to grease my hands just a little to prevent the dough sticking. 6. Flatten the dough, convey a spoonful from the garlic clove vegetables in to the center and collapse the perimeters to close within the garlic clove vegetables.
6. Steam the dumplings for 7-ten minutes until cooked.
7. Heat a tablespoon of oil inside a non-stick fry pan and fry the cakes to simply provide them with an easy fried brown coating.
Serve with
Dark Soy Sauce With Chopped Chillies
Lettuce
Chopped Garlic clove Vegetables
Published on December 18, 2005 12:18 PM Permalink
