Wan Tans

Ingredients

• 360 g wheat flour (Cheng Mian)
• 1 Tbsp clarified butter
• 50 g pork belly
• 70 g canned bamboo shoots
• 200 g raw shrimp
• 1 tbsp rice wine
• 1 tsp Cornstarch
• 1 tsp sugar
• 1 tsp Sesame oil
• Salt
• Pepper
• 0.5 l vegetable oil (for frying)
• 1 jar peanut sauce (large)

Instructions

1. 1.

   Knead the flour with 120 ml hot water and 1 tbsp clarified butter into an elastic dough, cover with a damp cloth. Boil pork belly in hot water for 10 minutes covered, remove, drain and dice. Add bamboo shoots to boiling water for 1 minute, remove, drain and finely chop. Wash, devein, pat dry, finely chop shrimp and mix with rice wine, cornstarch, sugar, sesame oil, ½ tsp salt, pepper, pork and bamboo; divide into 30 portions.

2. 2.

   Knead the dough again on a floured surface, roll into a ~2 cm diameter roll and cut into 30 pieces. Roll each piece into a ~6 cm circle. Place one portion of filling in the center of each circle, fold into half-moons, press edges firmly. Heat oil in a wok, add dumplings gradually, fry at high heat until golden yellow, drain on kitchen paper.

3. 3.

   Serve with peanut dip.