Deep-Fried Savory Dumplings
50-60 Circular Flour-And-Water Dumpling Wrappers
360-380 g Ground Pork
250 g Peeled White Prawns, finely diced
6 Water Chestnuts, peeled and diced
2 Stalks Scallions, finely sliced
3 Tbsp Soy Sauce
2 tsp Sesame Oil
1 Tbsp Oyster Sauce
1 Tbsp Sugar
3/4 tsp Sea Salt 1 tsp Freshly Ground White Pepper
1 Tbsp Corn Flour/Starch
Siracha Sauce for dipping
Combine all the ingredients in a large bowl, mix well, and refrigerate for about 2 hours.
Place a dumpling wrapper flat on your hand, and add a good tablespoon of filling. Brush or wet the edge of the wrapper with water. Fold one side of the skin over the meat, and then press it tightly to meet the other side and make a half-moon-shaped dumpling. Make sure you pinch the skins together tightly so the filling can't ooze out.
Deep-fry the dumplings over medium heat for about 2 ½ to 3 minutes or until they are golden brown in color. Drain on a paper towel and serve with Siracha sauce.