Choko Dumpling

Prepared as a tasty morsel for the High Tea Chan workshop. Taking High Tea in a cultural creative turn.

Ingredients

• 1 Choko
• 1 carrot
• 1/2 cup Garlic chives
• 1 Egg
• 15 Dumpling skins
• 3 tablespoons Soy sauce
• 1/2 teaspoon Pepper

Method

• peel and cut the choko into very small cubes. Add to the fry pan and fry gently for 2 minutes.
• cut the carrot into very small cubes. Add to the fry pan and fry gently for 1 minute.
• finely chop the garlic chives. Add to the fry pan and fry gently for 1 minute.
• Beat the egg and add with soy sauce and pepper, fry gently until the egg is cooked.
• Drain the water from the cooked mixture using a sieve. You now have a mixture ready to wrap.
• Spoon the mixture onto the dumpling skin and wrap. Remembering to wet the edges of the dumpling skin before you wrap them.
• Gently pan fry the dumplings in a little oil.

On a glorious sunny autumn day: High Tea Chan