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| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 5 minutes |
| Servings |
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Instructions
Possessing the dough:
- - Clean pork, cut into small pieces, then chop.
- -Grease rice flour through rails to be smoother.
- - Soak wood ear mushroom and vermicelli in a bowl of hot water for about 15 minutes to soften, then take out and drain.
- - Cut vermicelli into short pieces, remove the wood ear mushroom stems and chop.
- - Peel, wash and chop the carrot into small pieces.
Instructions:
- Knead the dough: Step 1: Making the salty crust. Put 300g glutinous rice flour, 20g rice flour in a bowl of warm water then use chopsticks to mix well to avoid being sticky and lumpy. Then you put the dough into plastic bags, seal to rise for about 30 minutes.
- Step 2: Making the meat filling. Add carrots, wood ear mushroom, minced meat, 1/2 teaspoon salt, 1 teaspoon seasoning, sugar, and pepper, then mix well and leave for about 15 -20 minutes to let the meat absorb all spices.
- Step 3: Divide the dough into equal parts and then round them. After that, flatten with your hands and put the meat filling in the center of the cake, shape the dough to cover the whole filling, then put in a plate. Do the same until finishing all the materials.
- Step 4: Finally, deep-fry all the doughnuts in a hot oil pan with the low heat until the cakes turn yellow evenly. Next, place the cakes in oil absorbent paper and then put on the plate to enjoy. You should serve the cakes with chili sauce or sweet & sour fish sauce and chili sauce.
- Note: If you want to make salty meat doughnuts crispy, you should deep-fry the cakes with a small fire to make the cake cooked even from outside to inside.
Recipe Notes
The golden donuts with sweet meat-filling and the crunchy tough crust will surely keep you eating.
