( An all time favourite Tibetean national starter, served with a lip smacking juicy eggs mildly flavored filling delicately steamed and relished with a tantalizing dip of your choice )
- 04 eggs
- 50 g ginger
- 50 gm garlic
- 50 gms green chilly
- 1/2 sq. inch fresh lemon zest
- 1 spring onion
- 100 gms maida
- 1/4 teaspoon salt
- 1/2 cup boiling water
- 1 teaspoon oil
- parsley for garnishing
- 1 tablespoon light soya sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon synthetic vinegar
- 1/8 teaspoon pepper
- 1/2 cup water
- 1 tablespoon oil
- Break the eggs and mix the filling ingredients and whip it well. Cook the eggs and mixture in the style of an akuri and leave it to cool.
- Sift the cornflour and salt in a mixing bowl. Pour in the boiling water and stir vigorously. Cover for 1 minute then add the oil to knead well.
- Roll the dough into a thin long cylinder. Divide into 24 equal portions. Roll each into a small thin round to put in the filling. Press in the edges to shape like a crescent shaped basket. Flatten the top with a knife then garnish with the parsley.
- Put in a greased steamer to cook over high heat for 5 minutes
- Serve piping hot with a choice of your dip – Sichuan , tomato garlic , teriyaki etc.