Ingredients.

Doghnut filling.

• 100 gram minced pork.
• 3 dried mushroom (cats ear mushroom).
• 20 gram clear noodles.
• 50 gram shred carrots.
• salt, black pepper.

Dough.

• 250 gram glutinous rice flour.
• 50 gram rice flour.
• 1 potatoes.
• 20 gram sugar.
• 1/2 teaspoon salt.

Salad and dipping sauce.

• carrot, kohlrabi, sugar, garlic minced, black pepper, lime juice, chilli minced, fish sauce.

Instruction.

Step 1: Prepare 50 gram mashed potatoes.
Step 2: Mix glutinous rice flour, rice flour, sugar, salt, mashed potatoes with ~170ml warm water (litle a litle) in a large bowl, then knittle lightly, then continue adding water and knead until have a smooth and soft dough, not wet in sticky, let the dough rest for about 1 hour.
Step 3: While watiting for the dough to rest, prepare filling.
Soak mushroom and clear noodles with hot water in 10 minutes to turn soft, wash it and sliced mushroom thinly and cut the clear noodles about 2 cm sized.
Put meat, carrots, clear noodles, salt and black pepper into a bowl and mix them, which make the balls.
Step 4: When the fillings a ready, divide the dough into multiple portions, flatten the dough and make it slightly thinner, place the filling in the center, and wrap the dough around the filling.
Step 5: Fry the balls for about 20 minutes until the doghnut start to turn golden. Put these balls on the kitchen towel to absorb excess oil.
Step 6: Prepare dipping sauce, cut and thinly slice carrot and kohlrabi. Mix sugar, garlic, lime juice, black pepper, chilli, cool water and fish sauce in the bowl, the important thing is that taste the sauce (sweet and sour) and combine with all of the vegetables. Serve these balls with dipping sauce.

And done, Hope you enjoy!