1lb Ground Chicken
⅔ Cup Water
2 Small Baby Carrots (Minced)
4 Dehydrated Shiitake Mushrooms (Minced)
2 Garlic Cloves (Minced)
4 Green Onions (Chopped)
2 ½ TBSP Soy Sauce
2 TBSP Oyster Sauce
2 tsp Sugar
¼ tsp Five Spice Powder
½ TBSP Sesame Oil
Pinch of White Pepper Salt
Dough
320g Glutinous Rice Flour
120g Wheat Starch
280ml Water
½ Cup Lard
⅓ Cup Sugar
Heat the wok with sesame oil, saute the garlic and carrots. Add in the chicken and cook.
Once the chicken starts to brown add in the water, soy sauce, oyster sauce, sugar, five spice and white pepper salt. Mix well and adjust seasoning.
Turn off heat and add the dehydrated mushrooms and green onions. Stir until the mushrooms have absorbed most of the liquid. Set aside.
Prepare the dough. In a bowl, mix together the glutinous flour and wheat starch.
In a small pot, heat the water and add the sugar. Stir until the sugar is fully dissolved.
Pour the sugar water into the flour mixture and add the lard. Combine well and knead until the dough becomes smooth.
Scoop a small amount of dough in your hand and shape a round flat disc. Place ½ TBSP of meat mixture in the center of the disc and seal by pinching together the edges. Shape into a football or round ball.
Heat 4 inches of oil in a pot. Working in batches, deep fry the meat dumplings on medium heat for 5 minutes or until the outer shell starts to brown. Increase the heat and fry on high until a bubbly golden crust forms.
Serve hot and ready.
