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30 pax   50 minutes

Good to Know

While shaping the dumpling, always have all-purpose flour in hand to keep the dough from sticking and tearing.

Ingredients

Filling:
2 tablespoon cooking oil
2 tablespoon garlic, chopped
200 g prawn, peeled and chopped
200 g chicken breast, chopped
5 water chestnuts, peeled and chopped
3 black mushroom, soaked and chopped
1 carrot, peeled and chopped
Seasoning:
2 tablespoon MAGGI® Oyster Sauce
1 tablespoon sesame oil
2 teaspoon MAGGI® CukupRasa™
1 teaspoon sugar
½ teaspoon pepper
1 tablespoon cornflour, diluted in 3 tablespoon water
Skin:
200 g mashed orange sweet potato
300 g glutinous rice flour
2 teaspoon salt
60 g fried garlic oil
240 g boiling water

Preparation

1. Heat oil and stir-fry chopped garlic until fragrant. Add the remaining ingredients for the filling and stir well. Add seasoning and continue to stir-fry until all ingredients are cooked thoroughly. Set aside.

2. For the skin, place mashed sweet potato, glutinous rice flour, salt and fried garlic oil in a mixing bowl and knead into a dough.

3. Flatten the dough. Dollop some filling onto it and shape it like a “Xiao Long Bao” or into a round shape and seal the edge by pressing with a fork. Each dumpling should weigh around 30 grams.

4. Place dumplings on a greased steaming tray. Steam over high heat for 15-20 minutes until it’s cooked. Remove and glaze with oil while still hot.

5. Serve with MAGGI® Chilli Sauce.

Nutritional Info

Energy 45 kcal

Protein 5g

Fat 1g

Carbs 4g

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