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Chicken & basil dumpling


Chicken & basil dumpling
Recipe by: Chef Sepial
Serving 4 starters
Prep time 45 minutes
Cooking time 10 minutes
Food processor, sauce pan, pasta machine, rolling pin, measuring cups/spoons
Chicken mince 250g
Fresh basil 50g
Onion 50g
Garlic 20g
Ginger 10g
Soy sauce 2 Tbsp
Salt and pepper to taste
Dipping sauce (Soy sauce 30ml, white vinegar 30ml)
Optional) Dumpling skin/pastry
Cake flour 250ml
Glutenous rice flour 100ml
Vegetable oil 5ml
Salt 1tsp
Hot water 30ml
Corn starch to dust
Egg white, optional

Blend all the ingredients in a food processor.
If the filling is too wet, add a little bit of corn starch.
Rest in fridge for 30 minutes.
Wet the edge of skin, place about 25g filling in the middle.
Seal to make half moon shape. Put the two endings together.
Steam for 10 to 15 minutes, boil 5 minutes in boiling water, add 1 tsp oil and 2 Tbsp water on a frying pan and cook for 10 minutes in medium heat.

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