Shrimp Crescent Dumplings
|Self rising flour||3 Ounce|
|Melted lard||1 Teaspoon, cooled|
|Peeled cooked shrimps||2 Ounce|
|Pork||2 Ounce, finely chopped|
|Chopped chinese mushrooms||1 Tablespoon, chopped|
|Canned bamboo shoots||1 Tablespoon|
|Ginger sherry||1⁄2 Teaspoon|
|Sesame oil||2 Drop|
|Peanut oil||2 Cup (32 tbs)|
TO MAKE THE NOODLE DOUGH Sift flour and sugar on to enamelled tray.
Make a well in centre; drop lard and egg into it.
Gradually mix in flour.
Knead well until dough is firm and evenly blended.
TO MAKE THE FILLING Turn the shrimps into a basin.
Add the finely chopped pork, chopped mushrooms and bamboo shoots, seasonings, sherry, sesame oil and cornflour.
Mix all well together.
Divide the noodle dough into 4 equal portions.
Gradually flatten them with the heel of the hand into 3 1/2- to 4-inch rounds.
Divide the filling between them, placing a portion on one half of each round.
Fold over, turn in the ends and gather and pinch the joins together.
Place each on a piece of greaseproof paper on a plate.
Place it in the steamer and steam for 20 minutes.
Remove, lower them into shallow hot oil and fry on both sides to colour a littie.