Chan Chen Hei

Fish Dumplings

Yu Pei Gau

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Preparation info
  • Makes

    20

    • Difficulty

      Easy

Appears in
Dim Sum
Dim Sum

By Chan Chen Hei

Published 2005

  • About

These dumplings have a skin made from the sweet flesh of mud carp, and a filling of crunchy vegetables.

Ingredients

Filling

Water chestnuts 90 g, peeled and finely diced

Method

  • Combine all filling ingredients except corn flour. Add seasoning to taste. Mix in corn flour to bind lightly.
  • Dice fish meat by hand then mash. Mix with flour, oil and water to form a dough. Knead until dough is very smooth.
  • Roll dough out on a floured surface into a cylinder. Divide into 20 equal pieces. Roll dough pieces out into thin, round skins.