Ingredients
450 g wheat starch, 50 g cornstarch, 200 g shrimp meat, 100 g dried bamboo shoot strips, 100 g curry powder, 500 g pork.
Seasonings
Salt, MSG, sugar, sesame oil, and white pepper, each to taste.
Instructions
1. Combine wheat starch, curry powder, and cornstarch with salt, then pour in boiling water while stirring, cover and let sit for 5 minutes, then remove and knead until smooth; finely mince the shrimp and fresh pork; rehydrate the dried bamboo shoot strips, rinse thoroughly in water, then mix with a little sesame oil and white pepper.
2. Divide the dough into portions, roll out each piece into a wrapper, fill with the curry filling, pinch the edges to form dumpling shapes, then pan-fry until golden brown.