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Malaysian Recipe : Fried Wantan

Fried Meat Dumplings



  • ½ tsp sesame oil
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tsp light soy sauce
  • Dash of pepper
  • ½ tsp msg
  • 1 tbsp oil
  • ½ egg yolk
  • 6 oz minced lean pork, with some fat
  • 2 oz minced prawn meat
  • 20 to 30 dumpling (wantan) skins
  • Oil for deep frying


  1. Put A in a bowl and stir well. Add minced pork and prawns and, using chopsticks, mix till well blended.
  2. Place 1 tsp of meat mixture on one corner of skin, fold and roll to centre of skin. Wet the two ends, twist the folded meat and press the ends together to seal. Repeat with the rest of the meat. Place dumplings apart on a large tray to retain its shape.
  3. Heat oil for deep frying in a wok or small saucepan. Put in as many dumplings as possible, leaving space for skin to expand whilst frying, and fry to a light golden color. Scoop out gently with a large wire mesh ladle and drain on absorbent paper. Serve while hot and crunchy

Note: Dumpling skins are sold in different sizes in most markets. For fried dumplings, select the small thin skins.

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Last Modified: 11/27/11.