This video was created by Dan Seto.   Check out Dan’s Chinese Canadian Roots YouTube video channel, too. Recipe Is Below:

DEEP FRIED WONTON HAGGIS DUMPLING

1 to 2 kohrabi cabbage, diced
2 medium size carrot, diced
2 celery stalks, diced
1 medium onion, diced
2 stalks salted preserved daikon
1 tablespoon chopped ginger
1 tablespoon chopped garlic
3 tablespoons cooking oil
2 to 3 tablespoons light regular
4 to 6 oz. haggis or sub with ground pork
1/2 cup chicken broth or water
1 tablespoon cornstarch in 1/3 cup water
1 package large wonton skins or spring roll skins
2 to 3 cups of cooking oil, such as peanut oil

COOKING INSTRUCTIONS

Cut and dice kholrabi cabbage, carrots, onion, celery and salted daikon.
Preheat the wok or pan on medium heat. Add cooking oil. Then add ginger and garlic and stir-fry briefly. Add vegetables and stir-fry for 1 to 2 minutes. Add haggis and stir fry. Add chicken broth and bring to a boil. Continue to stir-fry and then thicken the sauce with the cornstarch solution. Remove the haggis filling into a large bowl and let it cool.

Make circular dumpling wrappers by cupping the wonton skins or spring roll skins. Add 2 tablespoons or less of haggis filling. onto a dumpling wrapper. Seal the wrapper with egg wash or water. Crinkle the edges of the dumplings for a fancier appearance if you like.

Put the cooking oil in a pot or deep pan. Throw a small piece of dumpling wrapper into the oil to see if it sizzles. Add dumplings to the oil one at a time to prevent splatter. Turn the dumplings over for even cooking. Cooking time for the dumplings is about 3 to 4 minutes, depending on the oil’s temperature. Remove the dumplings onto paper towels to soak up some of the oil. Enjoy these dumplings with your favourite sauces, such as chilli, plum, or soy sauce. Enjoy!