Wan Tan - steamed & fried

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Beat the dough sheets in a damp cloth and allow to thaw. Pour boiling water over the mushrooms, let them swell for about 20 minutes

2. 2

   Defrost frozen shrimp. Rinse shrimps and pat dry. Clean and wash spring onions, squeeze mushrooms well. Chop everything finely. With ground pork, starch, oyster sauce, 1 teaspoon oil,

3. 3

   Knead 1 teaspoon sugar and salt

4. 4

   Spread 1-2 teaspoons of filling on each of the dough sheets. Moisten the edges with water. Roll up a few sheets of dough as desired, form into small bags or open baskets or cut out semicircles. Cover Wan Tan with foil to prevent them from drying out

5. 5

   For damped Wan Tan bamboo damper basket, apply a thin coat of oil. Put Wan Tan in portions. Fill the wok or deep frying pan to about 1/3 with water (the basket base must not touch the water), bring to the boil. Place the steamer basket inside. Cook the Wan Tan for about 10 minutes over the hot steam. Add hot water if necessary. Keep the finished Wan Tan warm

6. 6

   For deep-fried Wan Tan oil, heat up to approx. 180 °C in a high pot (or in a deep fryer). Bake the portions of Wan Tan for 4-5 minutes until golden brown. Add soy sauce and sweet and sour Asian sauce

7. 7

   Drink: slightly warmed rice wine

Nutrition Facts

KCAL
50 kcal

CARBS
3 g

FATS
3 g

PROTEINS
3 g