Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!
500g Ground Pork
40g Spring Onion, chopped
25g Ginger, peeled, grated
100g Cabbage, shredded strips
80g Straight Cut Fries, chopped
5g 1 tsp Salt
3g 1/2 tsp Pepper
3g 1/2 tsp MSG
10ml 2 tsp Sesame Oil
2 packs Round Molo Wrapper, Large
2 pcs Egg Whites
Wings: (for every order of 5 pcs)
60ml 1/4 cup Water
5g 3/4 Tbsp All Purpose Flour
80ml 1/3 cup Chinese Wine Vinegar
30ml 2 Tbsp Soy Sauce
20g Ginger, peeled, grated
Oil for pan frying
In a stainless bowl, combine all ingredients for the filling. Mix well and slap the meat into a bowl. Continue massaging the meat until the meat become tender and sticky. Chill for 30 mins. To absorb all the flavor.
Prepare the sauce by combining all ingredients. Set aside.
Prepare for the wrapping. Take a wrapper and place it in the palm of your hand. Scoop a tablespoon filling in the middle of the wrapper, around 15g. and gently brush the sides with egg whites. Fold the wrapper by making ends meet and gently create folds, like pleats, around 5 pleats before completely sealing it.
Get a tray and dust it with flour. Arrange the dumplings by letting it stand on its flat bottom. Carefully lay each dumpling with atleast half inch distance per piece to prevent from sticking to each other.
In a 6-inch non stick pan, lay atleast 5 pcs., flat side down with 2 Tbsp. cooking oil. Let it fry for 2-3 mins., in medium heat, until it achieved browning and crusting. Pour 3/4 cup water into the pan, depending on the size of the pan, and cover. Let it steam for 3-5 mins. or until all the water is evaporated and the dumpling is steamed.
After all the water has evaporated, make the wings by combining flour and water. Mix it well until all flour has been dissolved. Pour the mixture in the frying pan and let the water evaporate until it is left with a thin skin of crust. Don’t move the pan to make sure you get a nice, whole disc of crust.
When the skin is crusty and cooked, transfer to a plate, then cover it with another plate. Quickly flipping it to make the crust at the top. Garnish with chopped spring onion on top.
Serve with the sauce.
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