Hoian’ s white rose (Dumbling cakes)


1. 300g of rice flour

2. 300ml of water

3. 3 tablespoons of vegetable oil

4. Shrimp paste (100g shrimp, 100 mince pork, ½ teaspoon of pepper, 1 teaspoon of vegetable stock powder put in blender until smooth)

5. Shallot oil (fried 1 cup of vegetable oil and 5 shallots until golden brown)


1. 1 fresh chili finely chopped

2. 1 tablespoon of sugar

3. ½ tablespoon of lime juice,

4. 1 tablespoon of fish sauce

5. 3 tablespoons of water

COMBINE: Chili, sugar, fish sauce, water, lime juice and mix well.


SET 1:
Mix water, rice flour, oil in a pan then cook on low heat until thick then remove from heat and keep kneading until smooth.

SET 2:
Place oil in chopping boat and in rolling stick, roll the dumpling until thin, then use a bowl up side down to cut the dumpling in each round and even side.
SET 3:
Place ½ teaspoon of shrimp paste into middle of each dumpling press to stick shrimp paste

SET 4:
Use banana leaf or foil place oil on top, add dumpling and place in to a teamer pot. Then steam for 4minutes.

SET 5:
Place cooked dumpling on plate add shallot oil dipping sauce.