Directions

To Make

1. Sift flours, baking powder, salt, and turmeric powder into a bowl. Add in egg, oil, and water. Mix with a spatula until well combined, then knead by hand a few minutes into a ball. Cover and rest for 1 hour.
2. Place all the filling ingredients into a mixing bowl except the boiled quail eggs. Mix them up, divide into 12 portions and then wrap each portion around a quail egg and shape into ovals. Set aside.
3. After resting, knead dough briefly and divide into 12 balls. Cover all the dough balls from drying out. Roll one ball into an oval with a rolling pin, place filling in the centre, and seal edges by pinching and folding. Repeat with remaining dough and filling.
4. Heat oil in a saucepan or wok to 180°C. Fry dumplings in small batches over medium heat for 5–6 minutes, until golden. Drain on a cooling rack.
5. Serve with oak lettuce, mint, bean sprouts together with dipping sauce.