( 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 )


  1. Filling:
    • 04 eggs
    • 50 g ginger
    • 50 gm garlic
    • 50 gms green chilly
    • 1/2 sq. inch fresh lemon zest
    • 1 spring onion
  1. Pastry:
    • 100 gms maida
    • 1/4 teaspoon salt
    • 1/2 cup boiling water
    • 1 teaspoon oil
    • parsley for garnishing
  1. Seasoning:
    • 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


  • Filling:
    1. 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.
  • Pastry:
    1. 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.

To Complete:

  1. 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.
  2. Put in a greased steamer to cook over high heat for 5 minutes
  3. Serve piping hot with a choice of your dip – Sichuan , tomato garlic , teriyaki etc.


Aman Tandon
Regional Exec. Chef
The Pride Hotel

This entry was posted in Food & Feast at Pride and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>