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

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