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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.
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