Ingredients:
500 gr of minced chicken
4 cloves of garlic
2 chicken eggs
15 gr of shiitake mushrooms
2 medium sized carrots
½ of a teaspoon of sesame oil
¼ of a teaspoon of ground white pepper
¼ of a teaspoon of salt
150 gr of tapioca flour
5 leaves of spring onions
2 dessert spoons of chicken powder (brand: knorr)
Dumpling skin wrappers:
100 dumpling skins (the round ones)
How to cook:
• Cut the mushrooms and carrots into small pieces.
• Combine all the ingredients and stir it evenly.
• Place a desert spoon of the stirred ingredients on each dumpling skin wrapper.
• Pinched together all side of the wrapper to form a flower like shape at the top, sealing in the minced chicken ingredients at the top.
• Put each xiao mai in the steamer using a high heat setting.
• Steam them for 20 minutes.
• Ready to be served.
©Tina Adi
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