Skin dough- 300g bread flour
- 95g Hong Kong pao flour
- 225g ice water
Soup base jelly- 115g Chinese ham (jing Hua ham) (optional)
- 1/2 chicken or 500g pork (remove fat)
- 2 slice of ginger
- 600g chicken feet
- 20g gelatin
- 1.8 litre of water
Filling
- 600g minced meat
- 600g soup base jelly
- 15g egg white
- 20g sugar
- 2 tbsp light soya sauce
- 1 tsp salt
- 1 tbsp sesame oil
- dash of pepper
Method
Skin dough
- shift all flour together and make a well and knead till smooth or alternative you can use mixer or bread maker to knead it
- wrap and put in fridge for 1hour
- measure and cut dough into 8g each and roll into circle sheet with thicker center
Soup base jelly
- wash chicken, chicken feet and meat. Remove fat, chicken feet skin and nails
- bring all ingredients to boil over high heat and change to low heat boil for 4 hours
- remove from heat, strain the soup leave to cool
Filling
- stir the meat till sticky
- add in soup base jelly and egg white mix well
- add in seasoning and mix well
- put in freezer and chill for 30mins (ensure the meat paste is not watery)
Assembly
- put 1 tsp of filling in the sheet
- fold up the pleats. Place about 2 fingers apart for each of them.
- steam for 5-6mins over high heat. Serve hot.
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