Ingredients :
- Dumpling Wrappers
- 40 grams of Dry Proteina that has been soaked in water, kneaded, and drained with repetitions of 3x
- 80 gr sago flour
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt
- Pepper powder
- 1 tsp broth powder
- 3 cloves of garlic
- 5cm grated ginger
- 1 egg
- A little ice water
- A little green onion, thinly sliced
Gravy Ingredients:
- 4 tbsp mushroom stock powder
- 1 liter of water
- 10 cm ginger, grilled and crushed
Directions:
- Mix Proteina with egg and all the seasonings. Stir well then bring sago flour into the mixture and stir until smooth. If too thick add water.
- Next, fill the mixture in the middle of the dumplings wrappers, then fold to form triangles. Then, pull back. Do it until the wrappers and mixture runs out.
- Steam the dumplings until cooked
Broth :
-
Boil water with mushroom powder broth and crushed ginger until it boils. Set aside.
If you want to serve. Heat the gravy with the dumplings. Don't forget to sprinkle with spring onions. Ready to Serve.