Crispy Pastry Chicken Dumplings

Crispy Pastry Chicken Dumplings

　　Ingredients: Chicken, flaky pastry dough, cooking wine, egg white, soybean flour, small pieces of winter bamboo shoots, chopped scallion whites, pepper, monosodium glutamate (MSG), and salt.

Preparation: Cut tender chicken into small slices, season with salt and cooking wine, then coat with a mixture of egg white and soybean flour. Stir-fry in warm lard until cooked, then remove from the pan. Mix with small pieces of winter bamboo shoots, chopped scallion whites, pepper, MSG, and salt to make the filling. Roll out the flaky pastry dough to make the wrappers — portion 15 grams each and press into discs. Wrap the filling into a half-moon shape, pinch the curved edge to form a rope-like border by hand, then deep-fry in lard until golden brown. Remove and serve.

Features: Golden in color, beautifully shaped, with a crispy and fragrant pastry and a delicious, fresh filling.