FRIED PORK DUMPLING WITH HMONG SAUSAGE FILLING - A DIMSUM AND BAKERY FAVORITE WITH A HMONG TWIST!

Glutinous Rice Wrapper Ingredients:
1 cup mashed potatoes flakes
1 cup rice flour
16 oz glutinous rice flour
2 tsp baking powder
2 Tbsp of lard or butter
1 cup sugar
14 fl oz coconut milk
1 tsp of salt
1 cup of warm water

1. Mix all ingredients in a bowl. Knead until all are well incorporated.
2. Grab about golf ball size dough then pat it down to flatten it into a circle.
3. Scoop about 1 spoon of the filling (recipe below) into the center of the flattened dough. Then, fold one side of the circle to the opposite side to seal the dumpling. Shape the dumping into a ball or football shape.
4. Deep fried these for 7 minutes. Turn the dumpling constantly to give it an even shade of golden brown color.
5. Once the dumpling is golden brown all around and fully cooked, transfer the dumplings to a cooling rack.

Filling Ingredients
2 Hmong Sausages (filling removed from casing)
2 Shallots (minced)
2 Garlic Cloves (minced)
2 cups - Woodear Mushroom (minced)
Salt and Pepper to taste
3 Medium Green Onions (sliced into 5 mm length)
1 Cup - Chopped Cilantro
1 tbsp - Oil

Filling Instructions
1. Cook the shallots and garlic with oil in a pot until lightly golden.
2. Add in the Hmong sausage meat and cook until the meat is almost completely cooked.
3. Add in the wood ear mushrooms, salt, and black pepper. Cook until the meat and wood ear mushrooms are fully cooked. Remove from heat.
4. Add in the green onions and cilantro and allow the residual heat cook them until they're bright green.

Thank you for watching! Don't forget to subscribe!