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Fried Seafood Dumpling

Chef Ming Chen and Chef Geoffrey Young,
Kum Koon Garden

The clear, sweet juiciness of the fruit is the first note, which is balanced by a slightly oily feel of the crisp won ton. The seafood brings the sweet notes back up, with the shrimp leading and the others following. There are four categories of dim sum:steamed dishes; variety dim sum such as parchment chicken, pickled mustard greens, and duck or chicken feet; deep-fried dumplings; and sweets.

­3 Tbsp shrimp, chopped
3 Tbsp scallops, chopped
3 Tbsp squid, chopped
3 Tbsp crab
24 won ton wrappers
1 egg white, to seal edges

1/2 cup mixed fruit
3 Tbsp Miracle WhipTM
3 Tbsp condensed evaporated milk

1.   In a mixing bowl, combine shrimp, scallops, squid, and crab to make filling.
2.  Rub egg white on edge of won ton wrapper.
3.  Place 2 tsp of filling in centre of won ton wrapper. Fold and pinch edges to seal.
4.  Deep-fry for 3 minutes.

1.  Mix milk and Miracle Whip™ with fruit.

Yield 24 dumplings

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