Monday, 24 August 2015

五香芋角 ~ Yam Puff ( " Wu Kok " )

食谱取自 Kathrine Kwa


200g 鸡肉猪肉( 切成粒状
1大匙 葱头仔茸和蒜茸
50g 冷冻青豆
3 冬菇 (浸软,切丁

2汤匙 白糖
1汤匙 蚝油
1茶匙 生抽
1茶匙 老抽
1茶匙 麻油


600g芋头 切片,蒸熟,压成泥
120g 澄面粉 125ml 滚水冲下,拌匀
80g 白油
1/4小匙  五香粉
1/4小匙   胡椒粉
1小匙 麻油
适量油 炸时用)

1. 将皮料充分搓匀,分成24份。

2. 烧热3汤匙油,炒香葱头茸和蒜茸。加入鸡肉炒一会,加入冬菇,再加入调味料炒至干。加入杂豆和打芡,取出待冷。

3. 1份皮料包入半汤匙馅料,做成饺子形。

4. 烧热油,放入芋角炸至金黄色。捞起沥干油份,即可。

Recipe source : Kathrine Kwa

Yam Puff ( Wu Kok )

Ingredients for Filling :
200g pork / chicken fillet ( diced into small cubes )
1tbsp chopped shallots & garlic
50g frozen green peas
3 dried Chinese mushromms  ( soaked and diced )

Seasoning :
1tsp salt
2tbsp sugar
1tbsp oyster sauce
1tsp light soy sauce
1tsp dark soy sauce
1tsp sesame oil
some cooking oil

For thickening :
1/2tbsp cornflour + 1tbsp water mix till well combined

Ingredients for yam pastry :
600g yam ( sliced thinly , steamed and mashed )
120g wheatstarch (tang mein flour ) ( combine 125ml hot boiling water ,stir well toll smooth )
80g shortening
1tbsp sugar
1tsp salt
1/4tsp five spice powder
1/4tsp pepper
1tsp sesame oil
some cooking oil ( for deep-frying )

Method :
1. Mix all pastry ingredients together and  knead well to combine. The dough should be soft and pliable. Divide into 24 portions .

2. Heat 3tbsp oil in a pan , sauté chopped shallots and garlic .Add in pork / chicken cubed mushrooms and seasonings , stir-fry till a bit dry . Toss in green peas and cornstarch solution for thickening . Cool completely and set aside .

3. Take 1 portion of the dough , form into a ball , flatten with your hand and wrap up with about 1/2tbsp of filling, seal the edges and shape into an oval shaped dumpling.

4. Heat oil in wok gently put in the dumplings and deep-fry till golden brown .Drain on kitchen absorbent paper and serve immediately .

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary )and hosted by May @ 厨苑食谱  .