- 400 g of minced mackerel fish
- 2 stalk scallions
- 12 lbr dumpling skin
- 100 g Sago
- 50 ml of water ice
- 1/2 tbsp salt
- 1 teaspoon flavoring
- peanut sauce
- 150 g Fried Peanuts
- 4 pcs red chili
- 1 tbsp sugar
- 1/2 tbsp salt
- 500 ml water
Complement: Orange limo, sweet soy sauce
How to make
- Sauce: Blend the peanuts, red pepper, salt, sugar, and water.
- Cook dough peanut sauce until thickened, remove from heat, and set aside.
- Sliced scallions.
- Mix the minced mackerel, spring onion, sago, salt, flavorings and ice water and stir well.
- Fill wonton skins with a dough, fold.
- Steamed ± 20 minutes until cooked. Remove and serve with peanut sauce.
