How to make goldfish dumplings

Simple, quick shape, fish-shaped dumplings are not only delicious, but also make your dining table more lively and beautiful.

Prepare materials

A. The cake filling:

– 200 grams of delicious shrimp were frozen overnight, then brought out the black thread on the back, washed, minced.

– 1 teaspoon sesame oil.

– A little white wine or cinnamon apricot.

– 2 teaspoons of cornstarch.

1/2 teaspoon white pepper.

– 1 teaspoon of oyster oil.

1/2 teaspoon of seasoning seed.

– 1 small fresh onion, finely chopped.

– Mix all ingredients and then marinate for 1 hour in the refrigerator.

B. The cake crust:

– 110 grams of wheat starch.

– 15 grams of flour.

– 1 teaspoon of sugar.

1/4 teaspoon salt.

– About 200 ml of boiling water.

– 1 teaspoon of cooking oil

– 1 teaspoon red rice powder or carrot powder for coloring.

C. Sauce

– Includes soy sauce, shrimp satay, chili and a few drops of red vinegar.

How to make goldfish dumplings - 2


– Mix dry powder, sugar salt and slowly add boiling water and mix with chopsticks until the powder is well absorbed.

– Cover, incubate for 15 minutes.

– After the dough rest, add oil and batter until smooth.

– Divide the dough into 15 equal parts.

– Take one serving out of 15 to make a red-orange color with red rice flour.

Then shape the fish The steps follow the picture below:

– Steam the cake for 10 minutes.

– Put on a plate with the sauce to enjoy immediately.


– The shaping cake is finished neatly layered in a sealed box and put in the freezer, when you eat it, just bring it to steam and enjoy immediately.

– Shape up to take each powder out, the rest cover to avoid dry dough.

– Shrimp put through the freezer the next night will help the shrimp filling to be crunchy when enjoying.

Huynh Ngoc My Phuong


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