Minced chicken with Asian herbs in a golden parcel.
Steam for 8min
1. STEAMING METHOD
Ensure the water is boiling. Place the dumplings in the steamer & cover with lid. Follow the cooking
timings. If using a metal-based steamer, lightly oil the steaming tray to avoid the dumplings/buns
sticking to the tray. If using bamboo baskets, place dumplings on wax paper liners or on lettuce/
cabbage leaves to prevent sticking to the bottom.
2. PAN FRY METHOD
First steam the dumplings, then lightly oil your pan and put it on high heat. Once the pan is hot,
place the dumplings on the pan and lower the flame to medium, Drizzle with more oil, after 3 – 5
min, your dumplings are ready. Check that the bottom of your dumplings are golden brown.