Monday, 29 September 2008

Shanghai Wor-Tip

(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.
600g flour
80g rice flour
260 ml water
40g oil
600g belly pork (minced)
600g lean pork (minced)
40g spring onions (diced)
40g ginger (minced)
400g chives (diced)
115 ml water
1 tsp salt
1 tbsp sugar
2 tsps MSG
2 tsps tapioca starch
For dippiping:
3 tbsps vinegar
1 piece young ginger (shredded)

1. Put all filling into a large mixing bowl. Add in seasoning. Knead manually till sticky and it leaves the bowl clean. Scale each portion at 20g.
2. Mix well wrapper ingredients. Divide dough into 25g portions. Sprinkle some flour onto table. Roll out the smaller doughs into oval shape. Wrape in a portion of filling and seal the edges. Repeat till the ingredients are used up.
3. Heat up a frying pan. Brush a layer of oil. Arrange the Wor-Tip on it. Sprinkle a little water onto them. Cover it and fry till fragrant. Turn to the other side and fry for a short while. Dish up. Serve with vinegar and ginger shreds as a condiment.

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