Description
I attended the Gung Haggis Fat Choy Annual Celebration, which has been described as "Vancouver's quirkiest, tastiest, most musical cultural mashup". The founder is Todd Wong, a.k.a. "Toddish McWong". He has been putting on Gung Haggis Fat Choy celebrations annually since 1998. It's a combination of Chinese New Year, Robbie Burns Birthday and Canadian celebration that continues to evolve every year.
The Gung Haggis Fat Choy dinner menu has evolved from a traditional Chinese Banquet to include fusion dishes, such as Haggis Lettuce Wrap and Deep Fried Haggis Dumpling. Some traditional Chinese dishes remain on the menu, such as Stir Fry Pea Pod Shoots, Chinese Long Life Noodles, Jelly Fish With Sesame oil and Chinese Dim Sum dishes.
For this year's events, there was an Elvis impersonator, 2 poets, singers, and audience participation.
In the second half of this video, I do my recipe on Deep Fried Wonton Haggis Recipe. With this recipe, you can substitute haggis with ground pork, beef or chicken. Enjoy!
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Recipe Is Below:
DEEP FRIED WONTON HAGGIS DUMPLING
1 to 2 kohrabi cabbage, diced
2 medium size carrot, diced
2 celery stalks celery, 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 cooking oil such as peanut oil
COOKING INSTRUCTIONS
Cut and dice kholrabi cabbage, carrots, onion, celery and salted daikon.
Preheat wok or pan at 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. Conntinue to stir fry and then thicken the sauce with the cornstarch solution. Remove haggis filling into a large bowl and let cool.
Make circular dumpling wrappers by cupping the wonton skins or or spring roll skins. Add 2 tablespoons or less haggis filling. onto a dumpling wrapper. Seal the wrapper with egg wash or water. Crinkle the edges of the dumplings for a more fancy appearance if you like.
Put the cooking oil in a pot or deep pan. Throw a smallpiece of dumpling wrapper top see if the oil is hot enough for deep frying. Add dumplings into the oil one at a time, to prevent injury from splatter. Turn dumplings over for even the cooking. Cooking time for the dumplings is about 3 to 4 minutes, depending on how hot the oil is. Remove the dumplings onto paper towels to soak up some of the oil. Enjoy these dumplings with your favorite sauces, such as chili sauce, plum sauce or soy sauce. Enjoy!
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