Three Fried Stuffed Treasures

Stuffed Full of Goodness

During the late 1980's, dim sum restaurants began adopting many dishes that had achieved great popularity as snacks sold at street stalls. These offered welcome dining options for people of all walks of life. Three fried stuffed treasures is a classic, home cooked style Hong Kong dish, and it was a popular snack sold by street vendors as well. After becoming more common in restaurants, it has established itself as a dim sum classic.

Master Chef's Corner

By both frying and simmering the peppers, they will have a smoother, crunchier texture that will bring out the thickness of the pepper's juices.

Chinese Dim Sum Three Fried Stuffed Treasures

Servings : 30 pcs

Total Time : 2.5 hours

Ingredients

1.32 pounds (600 grams) bitter gourd
2 large yellow bell peppers
5 red chili peppers

Filling

10.58 ounces (300 grams) dace meat
10.58 ounces (300 grams) pork
1 small slice of orange peel
appropriate amount of minced coriander
1.34 ounces dried shelled shrimp, soaked tender and diced
2/3 cup (150 milliliters) water
appropriate amount of ground scallion

Seasonings

2 heaping teaspoons (9 grams) salt
0.38 ounce (11 grams) chicken bouillon
0.52 ounce (15 grams) sugar
2 teaspoons sesame oil
1/2 teaspoon ground pepper
2 teaspoons (15 grams) potato starch
1.28 fluid ounces (38 milliliters) water

Garlic Juice

1 teaspoon black bean sauce
1/2 teaspoon garlic paste
1/2 teaspoon dried scallion
dash of paprika
1 tablespoon oyster sauce
1 ½ cups (375 milliliters) stock
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce

Potato Starch-Water Mixture

1.34 ounces (38 grams) potato starch
1/3 cup (75 grams) water

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

How to make the filling

Mix dace meat, pork, salt, and ground pepper into a paste. While stirring, add water gradually in 3 increments, stirring into a paste.

Add the rest of the ingredients (except for potato starch, water, and sesame oil) and mix evenly into the paste.

Create a potato starch-water solution with the amounts in the filling ingredients list. Add potato starch-water solution and sesame oil to filling paste.

Mix evenly. Finally, stir in minced coriander, ground scallion, and dried shelled shrimp.

How to assemble stuffed treasures

Cut bitter gourd into rings 1/2 inch (1.5 centimeters) tall. Remove gourd meat. Spread salt on the insides and let marinate for a moment. Blanch and then rinse with cool water. Rub dry with towel.

Slice yellow bell peppers. Remove seeds and pulp. Slice chili peppers in half down center. Remove seeds and pulp.

Apply a thin layer of potato starch to insides of bitter gourd, yellow bell peppers, and chili peppers. Stuff them with filling.

How to fry stuffed treasures

Heat pan. Add stuffed bitter gourd, yellow bell peppers, and chili peppers. Fry until golden brown, then add a bit of stock. Bring to a boil, then turn off heat and let simmer for a moment while covered. Then turn on heat again and boil for 1 minute. Turn off heat again and let simmer for a moment while covered again. When it is thoroughly cooked, remove from pan.

Garlic juice and the final step

Garlic juice: Heat frying pan. Add oil. Fry garlic paste, dried scallion, and black bean sauce until aromatic. Add stock and water. Bring to a boil, then add all remaining ingredients. Add stuffed bitter gourd and stuffed chili peppers, then add potato starch-water mixture to thicken. Serve.