Ông Táo's Kitchen
95150814PM.jpg)
Project launched to develop red-headed crane flock in Tràm Chim National Park
1.
 |
Viet Nam News
Let’s try this delicious recipe from executive chef Alex Zheng from Fortuna Hotel Hanoi.
Ingredients: serves 5
For the wrapper:
100g wrapping flour
100g tapioca
For the filling:
50g shrimp
1tsp salt
1 tsp chicken powder
Cooking oil, flexible amount for seasoning
 |
| Chef Alex Zheng |
Cooking method:
For the filling:
- Mince the shrimps and finely mix them by hand. Try not to mix it too hard. Season with prepared condiments and keep mixing to perfection. Put the filling in refrigerator for 10 mins to make it easier to wrap.
For the wrapper:- Mix wrapper flour, tapioca and boiled water in a large bowl until your hands feel the nice and smooth dough. Place the dough on a flat surface and make circular wrappers about 1mm-thick. Put the filling inside and wrap up like scallop shape. Boil water, put the dumplings inside the bamboo steamer and stem for four minutes.
You can sample this dish at Fortuna Hanoi Hotel, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: 84.4. 3831 3333, ext 6435.
