Egg Dumplings

Ingredients

재료 Napa Cabbage(50g), Cucumber(50g), Shiitake Mushroom(30g), Bell Pepper(20g), Carrot(80g) Starch Powder(20g), Chicken Breast(150g), Garlic(10g), Green Onion(5g), Boiled Quail Egg(15g) 양념 Sesame Oil(5g), Soy Sauce(5g), Pepper Powder(1g) Ppageumjang Sauce, Ppageumjang(40g), Whipping Cream(40g), Milk(40g) Chopped Cheongyang Chili(5g), Pepper Powder(1g), Sesame(5g)

Instructions

1. 1

   Thinly julienne the napa cabbage and cucumber, soak in salt water to pickle, and squeeze out the moisture; julienne the shiitake mushroom and season with sesame oil and soy sauce; and thinly julienne the green bell pepper and carrot.

   
2. 2

   In a preheated pan, stir-fry napa cabbage, cucumber, julienned green bell pepper, and shiitake mushroom separately over high heat, and drain the carrot, coat with starch, and deep-fry in oil preheated to 150℃.

   
3. 3

   Thinly slice the chicken breast, season with pepper, top with the stir-fried vegetables, and roll up to make chicken dumplings.

   
4. 4

   Add water, garlic, and green onion to a steamer to make broth while preheating, and once steaming, add the rolled chicken dumplings and steam for about 8 minutes.

   
5. 5

   Add whipped cream, milk, chopped cheongyang chili, pepper, and sesame to bbagumjang and boil to make bbagumjang sauce.

   
6. 6

   Serve the egg dumplings with fried carrot and boiled quail egg, and finish with ppageumjang sauce.