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🍽️ Crispy Wan Tan Dumplings

541 kcal · 30 min · 4 servings

Crispy Wan Tan Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the flour with 120 milliliters of hot water and one tablespoon of lard. Knead the ingredients into a soft, pliable dough. Cover the dough with a damp cloth to prevent it from drying out.
  2. 2. Place the pork belly in boiling water and cook it for ten minutes. Remove the meat and let it drain. Cut the cooked meat into small cubes.
  3. 3. Put the bamboo shoots into the boiling water for one minute. Remove them and let them drain. Finely chop the shoots.
  4. 4. Clean the shrimp thoroughly and pat them dry with a kitchen towel. Chop the shrimp finely.
  5. 5. Mix the chopped shrimp with rice wine, one tablespoon of cornstarch, sugar, sesame oil, half a teaspoon of salt, pepper, the pork cubes, and the chopped bamboo shoots. Mix everything well together.
  6. 6. Divide the meat filling into 30 equal portions.
  7. 7. Knead the dough once more briefly. Shape it into a roll with a diameter of about two centimeters. Cut the roll into 30 equal pieces.
  8. 8. Lightly dust a work surface with flour. Roll each piece of dough into a flat circle with a diameter of about six centimeters.
  9. 9. Place one portion of the filling in the center of a dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal the pocket.
  10. 10. Heat the oil in a wok. Fry the dough pockets in batches in the hot oil over high heat until they are golden brown and crispy.
  11. 11. Remove the finished pockets from the oil and let them drain on kitchen paper to absorb excess fat.
  12. 12. Serve the warm Wan Tans with a peanut dip.

Nutrition per serving