Dim Sum at Home

• 100 grams Chicken tenders
• 4 stalks Chinese chives
• 8 pieces Shumai skins
• 2 tbsp Shaoxing wine
• 1 Salt and pepper
• 1 Katakuriko
• 2 tbsp Soy sauce
• 2 tbsp Chinese chicken stock granules
• 1 tsp Finely chopped garlic
• 1 tsp Minced Japanese leek
• 1 Ra-yu

1. Remove the sinew from the chicken tenders, and slice each of them into 4 thin pieces.
2. Season them with shaoxing wine, salt and pepper, and coat them with katakuriko.
3. Cut the Chinese chives into 3 cm lengths.
4. Boil the chicken tenders in boiling water for 3-4 minutes each.
5. Cook the Chinese chives as well.
6. Drop a piece of shumai skin into the boiling water and take it out after 15-20 seconds.
7. Place it onto your palm, and wrap the chicken and Chinese chives with it.
8. Repeat and make 8 dumplings.
9. Combine the ingredients to make the sauce beforehand and spread it onto a plate.
10. Place the dumplings from Step 4 onto the Step 5 plate and they are done.

chicken tenders, stalks chinese chives, skins, shaoxing wine, salt, katakuriko, soy sauce, granules, garlic

Taken from cookpad.com/us/recipes/148066-dim-sum-at-home (may not work)