To mark the beginning of the Year of the Rabbit, and in the spirit of prosperity and luck, try your hand at these Money Bag Dumplings. In the shape of a bag of gold coins, these dumplings are filled with shrimp and mushroom and fried to golden perfection using Mazola Corn Oil.
Money Bag Dumplings (Recipe courtesy of Areta Wong at Mazola.ca)
Servings: Approximately 40 dumplings
Ingredients:
- 1 lb frozen skinless deveined shrimps
- 10 shiitake mushrooms
- 1 stalk of green onion
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1 lb of round dumpling wrappers
- 1 lb of spinach
- Mazola Corn Oil (enough to fill your pot with 2 inches of oil)
Directions:
- Dry thawed shrimp with paper towels. Finely chop.
- Finely chop rehydrated shiitake mushrooms.
- Finely chop green onion and mix together with shrimp and mushrooms.
- Add 1 tablespoon of oyster sauce and 1 tablespoon of cornstarch.
- Add salt to taste.
- Scoop 1 tablespoon of filling and place in the center of a dumpling wrapper.
- Fold up the wrapper edge and pinch them together near the top.
- Remove spinach leaves and blanch the stems in boiling water for 30 seconds.
- Tie the spinach stem on the pinch spots of the dumplings. Trim away excess spinach stems.
- Fill your pot with 2-inches worth of Mazola Corn Oil and bring oil to ~180C.
- Carefully place dumplings in the oil with tongs. Keep dumplings well separated.
- Fry until golden brown (roughly 10 mins)
Bánh Giầy Pork Buns (Recipe courtesy of Alice P at Mazola.ca)
Servings: Approximately 8 buns
Ingredients:
- 225g glutinous rice flour
- 15g rice flour
- 1 tbsp Mazola Vegetable Oil
- ½ tsp salt
- 200ml hot water
- chả lụa (pork sausage)
- banana leaf (as liner, optional)
Directions:
- Combine glutinous rice flour, rice flour and salt. Add oil and hot water in 3-4 intervals. Mix until dough is formed into a ball. Allow to rest covered for 30 minutes.
- Slice chả lụa into 1cm pieces.
- Cut banana leaf into squares or circles to use as a liner in your steamer.
- Uncover dough and portion into equally weighted pieces. Roll out dough slightly larger than chả lụa slices. Steam for 10 minutes.
- Once slightly cooled, sandwich a slice of chả lụa into two pieces of steamed glutinous rice cakes.
