Due Of Asparagus Dumpling

By Master Chef Lian Yun Lei

  • Knead wheat starch, potato starch with hot water
  • Cut both kind of asparagus in brunoise, blanch them and keep aside
  • Heat the pan sauté chopped celery and ginger add blanched asparagus with all mentioned seasoning. 
  • Gently toss the mixture add corn starch emulation to get the binding
  • Now press the desired piece of dough and role it with the stuffing of the mixture
  • Steamed for 4minutes, serve hot.

Ingredients:

  • Green asparagus - 40 gm
  • White asparagus- 40 gm
  • Salt - 2 gm
  • Sugar - 3 gm
  • Chopped celery - 5 gm
  • MSG - 2 gm
  • Chopped ginger - 3 gm
  • Sesame oil - 2 gm
  • Wheat starch - 100 gm
  • Potato starch  - 75 gm
  • Corn flour - 10 gm