Now these are a little more complicated… I had stuff like them in a vietnamese restaurant and I was now googling around for some time to find something similar that I’d dare myself. So finally, since I’m neither asian nor a professional, I’ve thrown this together from here, here and here. What can I say? They turned out a bit ugly but indeed really delicious 🙂
230 ml = 7.78 fl oz water
70 gram = 2.47 oz sieved rice flour,
1 tbsp wheat starch
1 tbsp corn starch
3 tbsp oil
¼ tsp salt
150g ground pork
10g dried wood ear mushrooms
100g bamboo shoot
1 garlic clove
1 tbsp oyster sauce
1/2 tbsp fish sauce
1/4 tsp salt
4 tbsp vegetable oil
20g = 3 tbsp dried shrimps. wash and cut it small
some spring onion, cut in slices
2 tsp sugar
4 tsp warm water
4 tsp soy sauce
2 tsp sesame oil
In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes. Prepare a steamer and mix the sauce.
In a pan, fry the ingredients for Filling 1 and set aside. Fry Onions in about 2cm of vegetable oil until crisp. Then also set aside
Brush the steaming pan with a very very thin layer of oil and then pour the batter in. Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions or ground meat mix. Re-steam for 2 minutes over high fire.
Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. Alternatively, add the ground meat mix only now and fold into a nice package.
Garnish with toasted white sesame seeds and fried onions. Drizzle the sauce on top.