Dumplings and filled pastries
From Malaysia’s Nyonya cuisine, pie tee is made by frying a thin flour batter in small molds until crisp, then filling the shells with julienned radish and carrot. Made with vegetable oil, this snack suits those looking for a dairy-free option.
Whisk the flour, water, egg, and salt until smooth.
Dip the special pie tee mold in hot oil, then dip it into the batter. Return it to the oil and fry until a crisp shell forms.
Sauté the julienned radish and carrot with the soy sauce in hot oil for a few minutes.
Fill the crisp shells with the filling and serve immediately.
Be sure to dip the mold in hot oil to heat it before dipping it into the batter; otherwise, the batter may stick to the mold and will not release. Contains wheat (gluten), eggs, and soy.
Kalıp sıcak yağa batırmadan doğrudan hamura daldırdım, hamur yapışıp hiç ayrılmadı; ilk 8 denemem böyle boşa gitti. Yağı iyice ısıtınca 9. denemede sonunda düzgün bir kap çıktı.
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