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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > March 2015
 

MEET THE EXPERT

Tibetan Deep Fried Pastry

Tibetan Deep Fried Pastry

By Uvia Chang
Translated by S. Ying

Little Tibet

Restaurant: Little Tibet
Although many people are fascinated by Tibetan culture, they may be unfamiliar with Tibetan cuisine. Here is a traditional and very easy-to-make Tibetan pastry introduced by Miss Donla at Little Tibet Restaurant. If you wish to sample how it's made, you can visit Little Tibet, where a four-piece dish sells for NT$100. If you make this deep-fried treat at home, enjoy it with a nice cup of hot

Ingredients

Ingredients:
Half-bowl of onions
Pinch of parsley
1 teaspoon of minced garlic paste
1 teaspoon of ginger paste
Pinch of salt
Pinch of pepper
1 bowl of minced meat (beef, lamb or pork all okay)

Tibetan Sauce preparation:
Mix onions, red chili peppers, minced garlic, turmeric paste, yellow tulip powder and salt using a juicer or blender.

Dumpling Skin ingredients:
Low Gluten Flour 150 grams
Water

Dumpling Skin preparation:
Mix flour with water and knead into dough. Roll into a long cylinder shape and cut into small pieces. Then press each small piece into a flat circle to put aside for dumpling skins. If it's more convenient, store-bought dumpling skins work fine for this dish.

Preparation:
1. Mix and stir all ingredients well and put aside as filling for the pastry.
2. Wrap the filling inside the dumpling skin.
3. Seal the dumpling, making a flowery pattern on the edges.
4. Heat the wok to 200 degrees to deep-fry the dumpling. This pastry can be served with a Tibetan homemade sauce (see below) or sweet chili sauce.

Preparation

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