Due Of Asparagus Dumpling
By Master Chef Lian Yun Lei-1
- 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.