Ingredients
16 pieces of dumpling skin
125 grams of starch
75 grams of wheat flour
100 grams of chicken meat, milled
1 medium size carrot, coarse grated
1 spring onion, finely chopped
175 cc hot water
Insufficient cooking oil
Feed seasoning (puree):
2 cloves of garlic
1/2 teaspoon pepper powder
1 teaspoon salt
Asthesive material (mix well):
1 teaspoon kanji starch
1 tablespoon water
STEPS:
Mix flour starch, flour, milled chicken, grated carrots, spring onions and spices. Stir until completely flat.
Pour hot water while stirring evenly.
Take a piece of dumpling skin, then place the dough lengthwise on one side of the dumpling skin. Then, apply an adhesive material at the opposite end.
Wrap the dumpling skin tidily. How to roll is NOT the same as rolling spring rolls. It does not need to be folded on either side and left, just rolled up regularly.
The results of the scroll will appear to be hollow in both ends.
Fry in plenty of oil and heat over low heat. Fry until all sides are brownish. Lift and drain.
Ready to put into the lunch box