(Recipe by Si Chuan Dou Hua Restaurant, Parkroyal Hotel)
dim sum - si chuan dou hua

100g White Flour Skin
250g Minced Chicken
2h Ssalt
4g Monosodium Glutamate (natural flavoring)
2g Chicken Powder
2g Pepper
1 pc Egg
5g Flour
100g Water
Moderate Amount Ginger/ Spring Onion
Moderate Amount Sweet Oil
Moderate Amount Fried Sesame
Moderate Amount Minced Garlic
Moderate Amount Red Chili Oil

1) To create the dumpling skin, press and mould the white flour skin into a circle of 6 cm in diameter
2) Prepare the filling by mixing the minced chicken with water . Next add in the Monosodium Glutamate, salty, egg, sesame oil , flour and refrigerate.
3) Place a small portion of the filling into the middle of the dumpling skin. Fold it close to wrap up the filling and pinch the edges to seal. Continue with the remainder of the dumplings.
4) Place the minced garlic into a pot of boiling water. Add in the dumplings , giving them a gentle stir so they do not stick together.Once cooked, transfer into a serving bowl and sprinkle with sweet oil,red chilly oil, sesame oil, fried sesame and spring onion.

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