Bagsofgold Recipes

Steps:

• Heat the juice or soup in a large pot.
• Cut the cubes of cheese.
• Combine the baking mix and milk.
• Divide dough into 4 dumplings and wrap around the cheese cubes.
• Carefully drop dumplings into the soup and cook for 10 minutes, covered, then 10 minutes uncovered.
• Put a dumpling in each bowl and cover with soup.
• For Vegetarians check the baking mix to be sure it contains no animal fat.

Steps:

• Chop up shrimp and mix with ground pork, mushrooms, garlic, green onions, mushroom soy sauce, and black pepper.
• Scoop a teaspoonful of mixture onto the wrapper.
• Pull the edges up and pinch to close making a little bag. Repeat until all the mixture is used up.
• Optional: Tie with a chive (*be sure to knot it twice so it doesn't come apart). If you are using green onions, place them in boiling water for 20 seconds to make more pliable. Cut each green onion into 3-5 thin strips (lengthwise) and tie around the bags.
• Heat oil in deep fryer or wok until very hot.
• Fry until golden brown. Place on a paper towel to drain excess oil.
• Serve with Thai sweet chili sauce.

Steps:

• 1. Combine pork, prawn. water chestnut, mushroom, spring onion, garlic, coriander roots and corn starch in a mixing bowl. Season with oyster sauce, soya sauce, sugar, white pepper and sesame oil. Mix well. 2. Wash and soak remaining three bunches of spring onions in a bowl of boiling water until soft. Takes only about one to two minutes. Dry thoroughly on paper towels and trim off the roots and tips, reserving the greenest part for ties. Make a small cut at one end of the spring onion and tear it apart. Repeat for the rest of the spring onion. You will need 50 pieces. 3. To make golden bags, take a piece of popiah wrapper and place a generous tablespoon of filling in the middle. Gently pull together into a bag and seal the opening by tying a piece of spring onion twice around. Finish with a knot. 4. In a deep-walled saucepan, heat two inches of oil to 80C. You can also test the oil with a wooden chopstick. If it sizzles, the oil is ready. Lower a few bags into the oil, flipping gently with your tongs to form a better shape. Fry for two to three minutes until crispy and golden brown. Transfer to a cooling rack to drain off excess oil. Serve hot with Thai sweet chili.