Material:
Wonton Skin:
375 gr flour chakra
150 ml boiling water
80 ml cold water
1 tsp fine salt
1 tablespoon cooking oil
Contents:
250 gr minced chicken
100 gr shrimp cncang
5 pieces hioko mushrooms, soak water, thinly sliced
200 gr white cabbage, thinly sliced, soaked hot water, drained
1 tbsp cornflour
1 egg
4 cloves garlic, crushed
2 cm ginger, grated
1 tablespoon soy sauce
½ tbsp fish sauce
2 tsp sugar
½ tsp pepper powder
½ tbsp sesame oil
1 tablespoon cooking oil
1 teaspoon salt
Spicy Sauce, puree:
4 pieces of red chili
2 cloves garlic
½ tbsp vinegar
4 tablespoons tomato sauce
½ tbsp sugar
200 ml water
¼ teaspoon salt
½ tbsp cornflour, dissolved in 2 tablespoons water
Directions:
1. Wonton skin: Mix the flour with boiling water and stir well. Add cold water, salt and oil, stirring by hand until a smooth dough is formed. Let stand for 40 minutes. Take the dough and grind until thin. Print with pustry cutter / knife into spheres with a diameter of 7 cm. Do it until the dough runs out.
2. Contents: Mix the ingredients semuia contents and stir well.
3. Solution: take the dumpling skin, fill with 1 tablespoon of the content. Form edges by means diwiru / lipitan. Steam until cooked. Remove and serve warm with spicy sauce
4. Chili sauce: Mix all ingredients. Cook until boiling and thickened. lift
For 8 Serves
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