https://mysingaporefood.com/recipe/potato-dumpling/
| Ingredients · 1kg Russell potatoes, washed · 300g minced pork · 1/2 white onion diced · 2 fragrant garlic sliced · 150g frozen green peas, thawed Ingredients—Pane Process · 5 eggs, beaten · 250g plain flour · 250g cracker biscuit crushed finely Ingredients—Seasonings · 1 tablespoon oyster sauce · 2teaspoon sesame oil · 1/2 teaspoon salt · 1/2 teaspoon sugar · 1/2 teaspoon pepper · 1 teaspoon dark soy sauce · 2 tablespoon corn starch (diluted |
| Instructions 1) Wash and rinse the potatoes then place in a pot of cold water with 1 teaspoon of salt. Bring to the boil and cook for 45 minutes. Remove from the pot and set aside to cool. Peel the skin off and mash the potato in a large bowl with a teaspoon of salt to taste. Set aside. 2) Heat up a frying pan over medium heat with 1 tablespoon of oil. Add the garlic and onion and fry till fragrant and soft. Remove from pan and set aside. Add the minced pork into the same pan with a tablespoon of oil. Fry the pork till cooked then put the onion and garlic back into the pan. Add the seasonings and green peas to stir well. Thicken with cornstarch. 3) To prepare the dumpling—portion the mashed potato into 6 parts. Take one of the parts and roll into a ball. Make a well in the centre and place three teaspoons of pork filling in to the centre. Using your hand to push the filling downwards and then slide the sides to the centre sealing up the dumpling. Repeat the process to the rest of the potatoes. 4) For the pane process, dust the dumping with flour, then pass through the egg wash and finally coat with cracker crumbs. 5) Fry the breaded potato dumplings over medium heat in a frying pan with shallow oil till golden brown on both side |
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