1/2 cup grated carrots
1/2 cup water chestnut grated
1/4 cup spring onion chopped
1 cup white chinese mushroom chopped
3 tbsp corn flour
3 tbsp grated garlic
1/2 tsp all spice powder
1/2 tsp all spice salt
1/2 tbsp ground black pepper
Put ground pork, chopped shrimp and minced pork fat in a bowl (big enough to mix all the ingredients).
Add grated carrots, bread crumbs, water chestnut, spring onion, chopped white mushroom, cheese, flour, grated garlic, all spice powder, all spice salt and ground black pepper.
Mix them until well combined.
In another bowl, put the rest of the ingredients: soy sauce, eggs, sesame oil, rice wine and sugar.
Mix well until sugar dissolves and add to the bowl of pork mixture. Combine all the ingredients and set aside in the fridge overnight before wrapping. It means you need to marinate the mixture overnight.
Half a tbsp for each wrapper is enough but if you want it big,then you can adjust according to your preference. I want mine not big but not very small so half a tbsp per wrapper is just fine.
Arrange in a bamboo steamer or aluminum steamer but if you have the means, use bamboo steamer. I went to Singapore China Town just to buy Bamboo steamer, kinda expensive but I don’t mind. I want my Chinitas to be in their respective kingdom!
Steam in a medium heat for 25 to 30 minutes.
For the wrapper, you can buy vacuum pack wanton wrapper nowadays. It is nice if you can make your own dumpling wrapper but I cant waste much of my time so I buy wanton wrapper.
For proper storage: you can store the prepared dumplings in the freezer. Just thaw them before steaming.
For the dipping soy sauce:
1/2 cup soy sauce
1/2 cup chilled water
juice of 12 pcs calamansi
1 tbsp sugar
2 tbsp sesame oil
2 tbsp fried chopped garlic
Mix all the ingredients in a bowl then transfer to a better container for storing soy sauce.
Set aside in the fridge if you will not use.
This can last up to a week
For the chili garlic sauce:
1 cup chopped bird’s eye chili
1 cup chopped garlic
1/2 cup water + 1/4 cup water
1 tbsp cornstarch dissolved in 2 tbsp water
1 tsp sugar
2 tsp vinegar
1/2 cup olive oil
Combine the ingredients except olive oil and keep the other 1/4 cup of water too.
Use a blender to blend the mixture. Note: use your old blender.
Transfer the mixture to a sauce pan
Cook the mixture, once it boils, turn the heat to simmering mode
Stir from time to time until the mixture is cooked and becomes thick
Adjust the consistency according to your preference
You may use the extra 1/4 cup of water if needed.
Let it cool and then slowly add olive oil.
Transfer the mixture to a glass container for better storage.
Keep inside the fridge. This will last up to 3 months.
These are my lovely Chinitas!..after the heat and outside their dominion. Now, they are ready so come on, get your chopsticks, grab them, eat them and together lets say, ” Ni Hao Ma” to everyone… ( How are you? ) Back home, I always offer this to some of my friends and it makes them smile all the time.
Gladly shared to: Cast Party Wednesday Wednesday whatsits Wonderful Food Wednesday Show and Share Wednesday
Welcome to Kocina De Pinay Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.