Subj : Sprouts - 2
To   : All
From : Dave Drum
Date : Fri Nov 24 2023 15:53:07

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brussels Sprouts w/Chicken Siomay Stuffing
 Categories: Vegetables, Poultry
      Yield: 4 servings
 
     90 g  (3.2 oz) Rutabaga/Swede;
           - weight after squeezed
      3    Stalk Spring onion; sliced
      3 tb Oil; for saute
    500 g  (17 1/2 oz) brussels
           Sprouts
    500 g  (17 1/2 oz) chicken; minced
      1 tb Grated garlic
      1 ts Salt
    1/2 ts Ground black pepper
      2 ts Sugar
      2 ts Chicken boullion powder
    170 g  Ice cubes / cold water
      2 tb Fish oil
      1    Egg whites
    170 g  (6 oz) tapioca flour
     20 g  (3/4 oz) wheat flour
 
  Grate a rutabaga and squeeze it, set aside.
  
  Slice spring onion and sauté with 3 tbsp oil until
  fragrant, turn off and set aside.
  
  Prepare the Brussels sprouts like pic under. Make a hole
  in the middle of Brussels sprouts. Set aside.
  
  (Do not throw it the rest of the cut, it can be put
  inside the chicken batter)
  
  In the chopper, mix a half of chicken mince, grated
  garlic, salt, pepper, chicken stock powder, and sugar.
  Chopped until it smooth and sticky.
  
  Add into the chopper a rest of chicken minced, ice cube
  / cold water, fish oil, and egg whites. Mix it well.
  
  Remove all the mixture into a big bowl. Add a rutabaga
  (swede) grated and spring onion saute. Mix it with
  spatula until it well combined.
  
  Add the wheat flour and tapioca starch. I adding a
  tapioca starch one-by-one until the batter white like
  pic under. Tapioca starch make a chicken batter more
  firm, so if added to much it will make a shumai hard
  instead of chewy.
  
  Now, prepare for steamer. Grease the steamer with oil.
  Take a brussel sprout and stuffing with shumai batter
  like a pic under. Put it in the steamer.
  
  Or using 2 spoons and take a batter, put a rest of
  Brussels sprouts then closed it with a batter and make
  it a ball, then put it in the steamer.
  
  Do this until all the shumai batter out and steam for 20
  minutes.
  
  Okky Septian, Ipswich, England, United Kingdom
  
  Makes: 8 servings
  
  RECIPE FROM: https://blog.cookpad.com/uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

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