Ambassadors' wives learn to make Chinese dim sum

3. Pan-fried with Meat Dumpling with Chive

Recipe

Chicken 250g

Chives 250g

Celery 150g

Egg 150g

Ginger 2g (Bruised)

Salt 1g

Concentrated Chicken Bouillon 2g

Sugar 1g

Chicken Powder 1g

Potato Starch 2g

Dumpling Wrapper 0.5kg

Olive Oil 1 bottle

Pre-work Preparation

1. Sliced egg: beat the egg vigorously until completely mixed then pour into a sauté pan with a little oil, spread it out as thin as possible, then remove when fully cooked and firm. Slice into thin stripes.

2. Chives & Celery: cut the washed chives and celery into small pieces.

3. Bruised Ginger: cut the washed ginger into small pieces.

4. Chicken: Cut the raw chicken into small very pieces.

Cooking Process

1. Meat Filling: (please note any meat can be used.) Add salt 1g, concentrated chicken bouillon 2g, sugar 1g, chicken powder 1g, potato starch 2g, bruised ginger 2g, as well as chives, celery, egg, chicken stir them all.

2. According to chef's instructions, make dumplings and pinch the edges closed.

3. Steam the dumplings for 5 minutes.

4. Then put steamed dumplings into boiling oil, and fry it until golden color(for around 2-3 minutes).