Fried Beancurd Skin Dumpling with Chives and Prawns served with Mayonnaise
by Julie Yee
Make this easy-to-make and delicious Dim Sum Classic, Fried Beancurd Skin Dumpling with Prawns, at home with Chef Julie’s recipe!
Cuisine : Asian Course : Condiments Skill Level : Novice
Prep : 20 Cook : 8 mins Ready in : 28 mins Serves : 6-8 Servings
INGREDIENTS
- 150gm Chinese Chives (cut into 1cm long)
- 50gm Diced Carrot
- 150gm Prawn
- 100gm Minced Pork
- Seasoning
- 2 tsp Oyster Sauce
- White Pepper as desired
- ½ tsp Sugar
- ½ tbsp. Cooking Wine
- 1 tsp Garlic/Sesame Oil
- 1 tsp Potato Starch
- ** Beancurd sheet – wipe with a clean damp towel
DIRECTIONS FOR STEAMING/ FRYING THE DUMPLINGS
- Combine all the ingredients and seasoning together.
- Cut beancurd sheet into 10cm x 10cm square.
- Spoon some filling on each skin and fold into half, forming a moon shape.
- Brush the edges with potato starch water and seal by pleating or just stick 2 sides together.
- Heat oil and deep fry rolls under medium low heat. Or steam for 8 minutes.