Dumplings: Sift the flour and starch into a suitable bowl and knead together with the water to form an elastic dough. Separate two thirds of the dough and knead it together with the carrot juice in a separate baking bowl. This will give the dough an orange color. Knead the remaining third of the dough together with chive juice to make a green dough.
Filling: Heat the sesame oil in a wok. Add the diced pork, shrimp, and diced turnips and stir-fry for about 4 min. Next, add the cornstarch, flour, salt and a pinch of sugar. Remove everything from the stove and let it cool. Press a hole in each ball with a finger. Pipe the filling into the holes, pull a little bit of the outer dough over it with your hands and close the holes with it. Form small stalks from the green dough and press them onto the orange balls. Now use a sharp knife to score fine lines into each ball so that they will keep a nice appearance later. Finish frying the balls in a deep fryer (or floating in hot canola oil) for about 3-5 min.
Restaurant: The Peninsula Hong Kong Salisbury Road Tsim Sha Tsui Kowloon Hong Kong Cook: Chef “Yip”
Our tip: Always use fresh chives if possible!
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