Directions
- 1Blanch pechay for 2-3 mins, drop in ice water, dry with paper towels.
- 2Chop the carrot, kuchay, and shiitake mushrooms.
- 3Mince the vegetables in a food processor.
- 4Transfer the minced vegetables to a mixing bowl.
- 5Add ground chicken and the remaining ingredients.
- 6Mix well with your hands.
- 7Cut the pechay leaves into round shapes using a pastry cutter.
- 8Add a tablespoon of filling and spread it across the wrapper.
- 9Form an O with your hand while pressing and pinching gently on the sides to shape it.
- 10Add a bit more filling on top, then flatten it out.
- 11Wrap aluminum foil or parchment paper on the stainless rack, make small holes and place it onto your pan with water.
- 12Spray some oil to the aluminum foil.
- 13Place the dumplings and cover and steam for 20 minutes.
- 14Top with your favorite chili garlic oil, calamansi, or lemon juice and a bit of soy sauce.
- 15Add dry rice to a bowl, add an equal amount of hot water, and soak for 10 minutes.
Ingredients
- leaves pechay leaves
- 400 g ground chicken
- 100 g shrimp
- 50 g carrot
- 50 g kuchay
- 50 g spring onion
- 50 g shiitake mushroom
- 1 tsp baking soda
- 1 tsp cornstarch
- 2 tsp sugar
- 1 tbsp sesame oil
- 2 tbsp oyster sauce
- 2 tbsp shaoxing wine
- 1 tbsp peanut butter
Equipment
food processorblenderstainless rackaluminum foilparchment paper
Tips
- Use baking soda for a tender and bouncier texture.
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