INGREDIENTS………………………………..
| • Flour | 300 g |
|---|---|
| • Baking powder | 1 tbsp |
| • Turmeric powder | 1/8 tbsp |
| • Water | 150 m |
| • Minced pork | 300 g |
| • Rice vermicelli | 50 g |
| • Wood-ear mushroom | 5 |
| • Shiitake mushroom | 10 |
| • Onion | 100 g |
| • Carrot | 100 g |
| • Egg | 4 |
| • Salt, sugar, pepper, seasoning | enough |
| • Cooking oil | 100 ml |
DIPPING SAUCE………………………………
| • Fish sauce | 50 m |
|---|---|
| • Lime juice | 2 tbsp |
| • Garlic | 3 cloves |
| • Chili | 1 |
| • Chili sauce | 1 tbsp |
| • Sugar | 2 tbsp |
| • Seasonings | 1/2 tbsp |
| • Water | 50 ml |
| • Onion | 100 g |
| • Carrot | 50 g |
| Mix lime juice, fsh sauce, garlic, chili, sugar and seasoning together. Garnish with cut carrot flowers and onion. |
 |
Mix flour, baking powder, turmeric powder, 150ml
water, ½ teaspoon of sugar into a dough. Let the
dough rest for 50’, then knead and flatten, using
a bowl to cut out round pieces.
Mince shiitake, wood ear mushroom,
onion, carrot and pork. Soak rice vermicelli
in cold water for 5’ and leave it to dry. Cut
it into 3cm-long pieces. Mix rice vermicelli,
shiitake, wood ear-mushroom, onion, carrot
and pork together and add salt, sugar,
pepper, seasonings. Boil the egg and cut it
into 6 pieces.
Place the flling and egg inside
the dough wrappers, folding
over.
Wet the edges with a bit of
water and press the edges
together.
Heat the oil, fry the cakes over
low heat until the golden and
the flling is completely cooked.
