Sauted Dumplings (Goutie)

Ingredients:

4 1/2 cups (500 g) flour
9 oz (250 g) lean boneless pork, minced
1 tbsp soya sauce
5 tsp rice wine
1 tsp fresh ginger, chopped
1 tsp salt, or to taste
3 1/2 oz (100 g) hotbed leeks
3 1/2 oz (100 g) sesame oil
1 tsp flour mixed with 2 tbsp water
1 tsp MSG (optional)

Method:

1. Mix the pork with the soya sauce,rice wine,ginger.,MSG and salt. Stir in one direction, adding 5 oz (150 ml) of water, a little at a time until the pork becomes sticky. Add the leeks and sesame oil and blend well, and divide into 60 portions. Set aside.

2. Stir 7 oz (200 ml) of water into the flour. Knead until the dough is smooth and elastic. Let rest for 30 minutes. Roll into a long cylinder and cut into 60 portions. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter. Place 1 portion of the filling on each circle and fold over. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch. Repeat until all the dough and filling are used.

3. Arrange the pouches in a large pan. Heat to moderately hot, then add water to cover the pouches one-third of the way up. Cover the pan and cook over high heat until the water is almost absorbed. Trickle the flour-water mixture around the pouches. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom. Remove with a spatula and serve. Saute and serve the dumplings in batches.

Stir _Fried Egg Floss (Stire _Frid Eg Flos)

Ingredients:

7 egg yolks 2 cup (500 ml ) ;vegetable oil  uses about 1/2 cup or 125ml
3 egg whites
1/8 tsp.MSG(optional)
3/4 tsp. salt, or to taste
1/8 tsp. rice wine
Method:

1. Beat the egg yolks and whites in a bowl and stir in the salt, rice wine, and MSG (optional)

2. Heat the oil in a wok over low heat, to very hot about 350oF(180oC), or until smoke rises. Pour the eggs through a perforated spoon into the oil and deep-fry until yellow. The egg will cook into threads as thin as hair. Remove the egg threads from the oil and drain well. Loosen the egg threads into a light, airy floss, place in a dish, and serve.