Chinese version Sambusa

 Ingredients：

100g minced pork/ chicken  /lamb/fish fillet 

30g shiitake mushrooms, if fresh no need to prepare in this following instruction, dried have to prepare on soaking, squeeze it dry and cube shape 

 30g fresh / dried shrimps, if dried ,firstly soaked ,shrinking water out and cube shape

3 minced water chestnut 

 20g minced Chinese celery

Starch water (2tsp starch in 3tbs water in stir it well)

1tsp minced Chinese ham or bacon ham

1tbs chopped shallots 

 1tbs chopped ginger with rice shape

Seasoings:

Tiny bit of  Ground pepper powder

1/2tsp five spice powder

1/2tsp salt

1tsp sesame oil

Starch 2tsp starch 

1tbs oyster sauce

1tbs Chinese rice wine

1tsp sugar

1tsp chilli oil (if you like spicy outcome)

 Wrapper ingredients:

 55g Wheat starch

60ml  boiiing hot water

30ml cooking oil

300g glutinous rice flour

55g sugar

120ml water

Procedures;

Use  the bowl to add pork with pepper, salt , oyster sauce, starch for marinated,. Use oil to wok, stir fried all of ingredients of mushroom,ginger rice,shallot,shrimp,ham,water chestnut ,celery and all  seasonings, stir fried it well for preserve.

Boiling water on 60ml add in Whear starch, stir it quick into dough shape, cool it down around 5 minutes. Put it into glutinous rice flour, sugar, a lit of water for mix it well into dough , additionally the remaining water into dough, then add oil, rub as it shape it dough well done

Pour out a little bit of glutinous rice flor and prepare plate with tiny bit of oil make dough inot 35g ball shape by press flat and thining  surrounding as bowl shape, then add 1 tsp of preserved ingredients to covering into egg shape without leaking.

Preheat oil in the wok,,put each of sambusa into oil wok but keeping oil could cover all of sambusa. Let it never stick with each other or wok, stir it necessary around 3- 5 miniutes , let it floating on the top as golden color, then shrinking it out and prepare the plate for preserve and let it cool down.