Titoki's Warm Fuzzy Wantan Dumpling!

Dear class,

Today Ms Titoki's fingers feel itchy again. She is going to teach you how to make some titoki-style dumpling to keep you warm and fuzzy for the breezy and rainy summer night.

INGREDIENTS:
40-45 pieces Wantan wrappers

Filling:
1. 200g pork (minced)
2. 200g shelled prawns (minced)
3. 100g mushrooms (diced)
4. 3 stalks of spring onions (chopped finely)
5. 2 stalks of cilantro (chopped finely)
6. 50g water chestnuts (chopped finely)

Alternative:
1. 200g fish paste or chicken meat (instead of pork)
2. 1 Chinese sweet turnip/ Sengkuang (instead of water chestnuts)
3. Carrot (diced) - Optional, depend on individual's preference

Seasoning:
1. Salt (1 teaspoon)
2. Soy sauce (2 tablespoon)
3. Sesame oil (1 teaspoon)
4. Pinch of pepper
5. Pinch of sugar
6. Oyster sauce - Optional

Dumpling Soup:
1. Ikan Bilis/ anchovies (bones removed)
2. Garlic (diced)
3. Old mother hen (skin removed)

Traditional way:
1. Stir-fry Ikan Bilis with garlic in a pot until fragrant.
2. Add in water and mother hen.
3. Simmer it over low heat for at least two hours.

Lazy way:
Just use Maggi concentrated chicken stock.

STEPS:
1. Mix the Filling and Seasoning in a large bowl.

2. Place one teaspoon of the filling in the centre of each Wantan wrapper.

3. Seal the edges of each pouch with a bit of water.

4. Fold into small pouches.

5. Taaaaadaaaaa!!! You can now either fry or boil the dumpling depending on your eating preference.

6. FRYING: Heat enough oil in a wok until just hot. Put in dumpling in batches and deep-fry until golden brown in colour.

7. BOILING: Bring 8 cups water to boil. Drop dumpling one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain. Add soup to the dumpling.

Titoki's warm fuzzy dumpling is ready to be eaten! Yum Yum~

Class dismiss! ;)