Material:
Contents:
150 g shrimp, chopped
150 g scallops, chopped
150 g grouper fish meat, minced
Skin:
150 g flour Nurcisus
150 g rice flour Erawan
130 g of water
19 g vegetable oil
Jelly:
600 g chicken claws
600 g of water
7.6 g salt
4.11 g of powdered chicken broth
19 g sugar
Marinade:
salt, chicken bouillon powder, sugar, sago Sang Fen, sesame oil, pepper, chopped ginger and red vinegar
Method:
1. Contents, Skin and Jelly: Same as the contents of Xia Long Bao Chicken.
2. Solution: Take the contents of 450 g and 450 g dough jelly, mix them together.
3. Roll dough per 6 g up to a thin round.
4. Fill the dough with the dough mix the contents. Fold the top up neatly.
5. Steam for 5 minutes. Serve hot
