Dumpling Wrapped With Chicken Skin

Ingredients:

50 chicken skin

450g ground pork/chicken

450g prawn ~ chopped into a paste

2 stalk spring onion ~ chop

4-5 dried mushroom ~ soaked, chop

1/4 carrot ~ chop

1 egg

2 tbsp chopped garlic

1 tbsp white pepper

1 tbsp sesame oil

2 tbsp light soy sauce

2 tbsp salt

Dipping Sauce

1/4 cup gochujang

1/4 cup hoisin

1/4 cup Mirin

1 scallion ~ chopped

Sesame seeds

Directions/Instructions:

1. In a large mixing bowl, add the filling ingredients and mix in one direction until the mixture breaks down and the minced meat and shrimp become a paste.  Set in the fridge for 30 min to rest.
2. On a chopping board layout a piece of chicken skin.  Scoop 1-2 tablespoons of the mixture into the center of the skin.  Wrap the chicken skin into a roll or rectangular shape.  
3. Then cover with plastic wrap putting pressure on the skin and filling so it sticks together.  Place them in the refrigerator overnight.
4. After resting overnight, pull from the fridge and unwrap the dumplings out of the plastic wrap.  Fry in 300 F oil for 10-12 mins. (Depending on the thickness of the skin it could be 8-10 mins) or golden and crispy.
5. Remove from the oil and drain on a cooling rack or lined with paper towels.
6. While frying the chicken, prepare the dipping sauce.  Plate dumpling, add chopped scallion, drizzle with sauce and sprinkle with sesame seeds.  Serve