Filling
100g Fresh Spinach
125g Cheddar Cheese
100g Deli Lyoner Hams (your choice)
500g All Purpose Cream
1pc Chicken Broth Cubes
taste Ground Pepper
taste Iodized Salt
5pcs Eggs
Dumpling Wrapper
150g Cornstarch
50 to 60g Warm to hot Water
1. Chop all spinach and hams to brunoise cut and then place in a bowl
2. Place in a double broiler, cream and grate the cheese then in low heat with
whisk the mix until cheese has dissolved then place the broth cube until it
infuses with the cream cheese mix.
3. Add the spinach and ham with seasonings and continue to gently whisk
ingredients
4. In a bowl, place all eggs together and scramble them
5. Pour slowly into cheese mix and whisk with very fast motion to have that
smooth creamy consistency and not over cooking the egg looking like nido
soup.
6. Once all has been thick and creamy consistency, with a strainer, remove all
spinach and ham from the sauce and place in a bowl. Make sure no sauce is
with it.
7. In a flat surface, place cornstarch in center and poke a hole in the center as
though making a cement mix. Pour gently water and then slowly mix inward
to outward motion.
8. Once mixed, start to kneed dough until starch has progressed its glutton and
then continue kneeding until very elastic in consistency.
9. Cut into small shaped balls of 50g and with a no handled roller perhaps best
used for cakes, roll ball into flat circular shaped patty.
10. With a spoon, place a spoonful of the spinach mix onto patty and then fold in
half and press edges to close any air pockets. Make designs by folding dough
within.
11. With deep frier or just a deep sauce pan with plenty of oil, heat it up and
then once at medium heat already, drop dumplings and deep fry until golden
crisps.
12. With remaining cheese sauce in a plate serve and pour over gyoza and
garnish with finely chopped spring onions. Bon Appetite
Enjoy this my friends
