MACANESE CHILLICOTES WITH MINCHI

Potatoes found their way into the Chinese diet during the ming dynasty and today China is the world’s largest potato producer.Highlighting the fusion nature of Macanese food，with its Portuguese culinary influences，these chillicotes are great paired with minchi.

Makes 20 dumplings

INGREDIENTS

For the chillicote pastry

190g self-raising flour，plus extra for dusting

1 egg，lightly beaten

50ml water

50g white vegetable fat，melted

For the chillicote filli

about 2 tablespoons vegetable oil

170g minced pork

200g peeled floury potatoes finely diced

50g onion，finely diced

25g shallot finely diced

4 garlic cloves，very finely chopped

1/2 teaspoon ground turmeric

1-2 tablespoons water

2 tablespoons light soy sauce

pinch of salt

1 teaspoon sesame oil

For the minchi

about 1 tablespoon vegetable oil

200g minced pork

1/2 onion，finely diced

1 garlic clove，very finely chopped

1 bay leaf

2 teaspoons light soy sauce

2 teaspoons dark soy sauce

generous pinch of ground turmeric

25g sugar

200g peeled floury potatoes，diced

vegetable oil，for deep-frying

salt and white pepper

1.For the chillicote pastry，sift the flour on to a work surface，make a wellin the centre andslowly work in the beaten egg，water and melted fat until a dough forms.knead the dough for 15 minutes or so until smooth.Wrap it in clingfilm and leave to rest at room temperature

2.For the chillicote filling，add a drizzle of vegetable oil to a hot wok and fry the minced pork until cooked through，dry and separated into grains.Remove from the pan and set aside.clean the wok

3.Add a tablespoon of vegetable oil to the wok and fry the diced potatoes until cooked through and crispy.Remove from the pan and set aside

4. Add a final tablespoon of vegetable oil to the pan if it is dry and saute the onion，shallot and garlic until soft.Add the turmeric and then the pork

5. Add the water, soy sauce and salt and continue to cook until the mixture is almost dry stir in the sesame oil and leave to cool

6. To make the dumplings, divide the pastry dough into 15g portions and roll each into a 6-7cm the edges with water and fold in half to create a half-moon shape Crimp the edges to sea rush diameter circle. Place 1 tablespoon of the cooled filling into the centre of each circle, then b

7. Heat the oil for deep-frying in a deep-fat fryer to 180C. Deep-fry the chillicotes, in batches, until the internal temperature goes above 63C, and they are crisp and golden on the outside and float to the surface of the oil. Remove from the oil and drain on kitchen paper

8. Meanwhile, for the minchi, heat a drizzle of oil in a hot wok and fry the minced pork until cooked through, dry and separated into grains. Remove from the pan and set aside. add a tablespoon of oil to the wok and saute the onion and garlic over a low heat until soft Return the ooked pork to the pan and stir in the bay leaf, soy sauces, turmeric and sugar.

9. Heat the oil for deep-frying in a deep-fat fryer to 180 C. Deep-fry the diced potatoes until amazingly crisp on the outside but light and fluffy on the inside. Remove from the oil and drain on kitchen paper. Alternatively, you can shallow-fry the diced potatoes in a large frying pan until crisp

10. Just before serving add the crispy potatoes to the minced pork mixture, season to taste with salt and pepper and serve with the chillicotes

hancheng

See author's posts