By Uvia Chang
Translated by S. Ying
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
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
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.
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.