Curly Dumplings

Ingredients

• 300 gr minced mackerel
• 200 gr sago flour
• 200 gr peeled chayote, grated
• 1 small egg
• 1 scallion, sliced
• 1/2 clove of onion, chopped
• 4 cloves of garlic, puree
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• Salt & pepper powder to taste
• 4 tbsp oil for frying

Complementary

• Tofu, bitter gourd, cabbage, potatoes, boiled eggs
• Sweet soy sauce
• Lime

How to make

• 1. Sauté garlic & onions until cooked, set aside.
• 2. Mix the mackerel, salt, sugar, oyster sauce, fish sauce, pepper powder, stir. Add the sauteed onions (along with the oil), eggs, grated chayote & scallions, stir. Then add the sago flour, stir gently (don't knead too much so the dumplings are not hard).
• 3. Heat the steamer, grease the bottom of the filter with cooking oil. Take the dough with a fork, then arrange in the steamer. Steam until cooked.
• Saute onion & white until cooked, then add water. Add peanuts, chilies, tamarind water, salt & brown sugar. Stir & cook until thickened.

Peanut sauce

• 250 gr roasted peanuts, puree
• 5 cloves of garlic, puree
• 5 cloves of red onion, puree
• 5 pieces of red chili, puree
• 1 tbsp tamarind water
• Salt & brown sugar to taste
• Enough water
• Oil for frying

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