I seem to be featuring a lot of Western and Fusion recipes, so today we'll get a little in touch with my traditional side. :)
To make the skin you'll need :
Ingredients A:
125g flour
70g water
Ingredients B:
150g flour
80g boiled water
Knead both A and B individually first and when they form a dough, combine it. Then set aside for 30 minutes.
After that, roll the divided dough(like the one pictured above) into thin pieces like this.
If you don't want to go through all the trouble, you can easily buy the ready made skin from the market.
The fillings are very much based on your own liking. You can put anything inside but I chose to put mince pork and prawns. Add in spring onion and seasonings to taste.
Wrap in fillings and mould it into the shape of dumpling. Mine is quite ugly since this is the first time I wrap dumplings :P
Heat up some oil on the already arranged dumplings. Leave it for a couple of minutes and next, add in some water. Cover the pan with a lid and let it simmer till fully cooked.
When the skin of the dumpling is starting to be transparent (not the see through kind la. ;p) and have a little oily surface, the dumpling is done! :)
It's best (obligatory for me!) to dip the dumpling in the ginger + balsamic vinegar.
Close up shot! Omm nom nom.
To all my loyal readers, Happy New Year! Hope the year 2010 will be a great year for everyone. :)
To make the skin you'll need :
Ingredients A:
125g flour
70g water
Ingredients B:
150g flour
80g boiled water
Knead both A and B individually first and when they form a dough, combine it. Then set aside for 30 minutes.
After that, roll the divided dough(like the one pictured above) into thin pieces like this.
If you don't want to go through all the trouble, you can easily buy the ready made skin from the market.
The fillings are very much based on your own liking. You can put anything inside but I chose to put mince pork and prawns. Add in spring onion and seasonings to taste.
Wrap in fillings and mould it into the shape of dumpling. Mine is quite ugly since this is the first time I wrap dumplings :P
Heat up some oil on the already arranged dumplings. Leave it for a couple of minutes and next, add in some water. Cover the pan with a lid and let it simmer till fully cooked.
When the skin of the dumpling is starting to be transparent (not the see through kind la. ;p) and have a little oily surface, the dumpling is done! :)
It's best (obligatory for me!) to dip the dumpling in the ginger + balsamic vinegar.
Close up shot! Omm nom nom.
To all my loyal readers, Happy New Year! Hope the year 2010 will be a great year for everyone. :)
5 comments:
heh in my opinion, the skin must ownself make then nicer! i think those bought from supermart is sooo different, heh a post of myself make wo tie too! (if you are interested: http://www.vonyvonne.com/2009/09/funniest-confession-ever-video.html) hehe
Yummmy...Looks delicious
Hey I love this post!!!
Nice, am going to try it sometime. I need a rolling pin, now is an excuse to get one!
Happy New Year Mel! :)
von Yvonne : Yeah, that's the sacrifice you have to make when you want it easier :P
jfook : Yeah, I love wo tie! Especially when they're dunk in the balsamic!
Huai Bin : Knowing your crazy cooking style, the first question that pops up to my mind when you say you wanna try is "what is the filling gonna be?" Haha!
Baby : Wo tie is the yums!
hi mel,
thanks for posting this recipe on your blog. im going to try that next week. been craving for malaysian food and i LOVE wo tie like crazy... but being in spain, i wouldnt be able to get some of the items. any recommendation on the meat flavoring part? no spring onion... hvnt seen a single strand of that in cordoba :/
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