| Servings | pieces |
Ingredients
Dough:
- 250 grams Wheat Flour
- Pinch Salt
- 150 ml Water
Filling:
- 200 grams Chicken Mince
- 2 stalks Green Onions chopped
- 1/2 Leek chopped finely
- 2 Shitake Mushrooms dried
- 1 tablespoon Rice Wine
- 1 tablespoon Soy Sauce
- 1 tablespoon Shrimps Dried
- 1 teaspoon Sesame Oil
- 2 cm Ginger grated
- 1 teaspoon Potato Starch
Ingredients Dough:
Filling:
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Instructions
- Combine the flour and salt in a large mixing bowl. Make a well in the centre. Bring water to the boil. Pour onto the flour. Mix vigorously and quickly. When the mixture is cool enough to handle (but still warm), knead for 5 to 10 minutes to a perfectly smooth dough. When lightly pressed with your finger, the dough will bounce back.
- Reconstitute mushrooms and dried shrimps about 30 minutes, drain and chop finely.
- Mix all filling ingredients well.
- Divide dough into four pieces. Roll each piece out into a sausage-like rope. Divide each rope into eight pieces. Each piece (there’re 32 in total) makes one wrapper.
- Place 1 teaspoon of filling in the centre of each wrapper, gather edges into flower like shape.
- Steam about 10 minutes.
- Serve with favourite dipping sauce.
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