CNY - Golden Patties

(in chinese is call jin yuan bao)

Ingredients:
300g minced pork (abit fat)
150g shrimp (300g shelled shrimp) - wash, drain, cut into cube
5 pcs water chestnut - cut in cube
4 pcs of dried mushroom - wash, soak, drain, cut into cube
1 stalk of spring onion (half it then cut into cube)
1 egg
300g wanton skin (round shape)

Seasoning:
1 tsp salt
1/2 tsp sugar
1/4 sesame oil
1 egg yolk
1 tbsp cornflour

Method:
1. Put minced pork, prawn, chestnut, mushroom into a mixing bowl. Add in seasoning into it.

2. Mix them well in one direction, circular movement until it very sticky. Hit the mixture toward the bowl - to get rid of the air in the meat mixture for 2 times.

3. Then put in spring onion to it, then mix again, hit again until it well blend. Remember we still got the eggwhite from the egg, this eggwhite is use for sealing the wanton skin.

4. Put the mixture on the wanton skin then fold it into a semi circle. Change the direction, put the filled wanton skin, with the semi circle facing against you, then put the eggwhite on the two corner, then join them by one overlapping another sharp edge.

5. Then blend the semi-circle a bit, thus it look like a yuan bao, put them aside for deep frying later. Once all the yuan bao been made. Heat up the oil (2 bowl of oil) under high fire. Let the oil boiled, see bubbles.

6. Off fire, put all the yuan bao to fill up the wok, prevent it from spiking out, once all the yuan bao in the oil wok, turn on high fire, to cook the meat inside. For a while, reduce to low fire, if not the skin will burnt faster. Then stir the oil a bit, to and fro in the wok.

7. Once you see a bit golden brown, scoop all up and drain dry. It is then ready to be serve.