50 minutes
24 Pcs
Ingredients
- 24 pieces of Rainbow Dumpling Skin
- 250 gr Boneless Chicken Breast, diced
- 1 tsp Oyster Sauce
- 100 gr Prochiz Quick Melt
- 100 gr Cabbage, sliced
- 4 cloves of Garlic
- 1 Green Onion
- ½ tsp Soy Sauce
- ½ tsp White Pepper Powder
- ¼ tsp Sugar
- 1 tsp Chicken Stock Powder
- 1 tsp Corn Starch
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INSTRUCTION
- Blend diced chicken thighs, sliced cabbage, green onion, garlic, soy sauce, white pepper, chicken stock, sugar, oyster sauce, and cornstarch until smooth.
- Cut Prochiz Quick Melt into cubes, set aside.
- Then fill the skin with chicken and Prochiz Quick Melt.
- Press the center and the sides of the skin and shape according to taste.
- Steam the dumpling for 5-7 minutes in medium heat or until the dumplings are cooked.
