Another notable treat I’ve managed to try out so far are the Shanghainese Dumplings of the Sandakan Mile 4 Market.

The said establishment, located at about 10 or so paces away from the Night Dai Pai, are wholly owned and operated by 2 brothers, and they probably opened their business at around 2 or 3 p.m. and closed at around 8 p. m.

The basic RM 4 platter consists of 10 savoury shallow fried dumplings, eaten together with the complementary dipping of black vinegar, asam pedas or vinegar with garlic. It is nicely packaged with a rectangular Styrofoam plate with a base of wax paper.

I’ve been trying out these things for quite some time now, and somehow, I keep coming back for more. These things can be served as a side dish for your dinner courses, or maybe just eaten wholesale as a glutton’s fancy.

For the curious, provided below is the recipe for the simple dumpling, taken and slightly modified without permission from The Culinary Art Magazine, vol. 23. The recipe provided does not reflect the true nature of the dish sold in Sandakan.

Dumpling

Ingredients:

200g pork meat (minced)

100g jiu cai (韭菜) (shredded)

10g chopped garlic

15 pieces of white dumpling skins

Method:

1. Mix pork, jiu cai, cabbage and garlic evenly.

2. Prepare and stuff the dumplings.

3. Heat up a shallow pan/wok with 5 tbsp of oil. Shallow fry until slightly brown and crispy.

Labels: Mile 4, Sandakan, 饺子