Garlic Chive Pockets/Cabbage Pockets & Soup - Chef Pei Ying

Garlic Chive Pockets

INGREDIENTS

Dough

-3 Cup (360g) All Purpose Flour    
-1.5 Cup (355ml) Water                  
-1/4 Tsp Salt                    
-30g Oil
   

Filling

-350g Garlic Chive  
-2 Mung Bean Vermicelli
-3 Eggs                   
-4 Tbsp. Dry Shrimp      
-2 Tbsp. Sesame Oil  
-1 Tsp. Salt           
-1 Tbsp Soy Sauce   
-Some White Pepper

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Cabbage Vegan Pockets

INGREDIENTS

Dough

-400 g.  All Purpose Flour    
-265 g. Water                  
-¼ Tsp. Salt                    
-10 g. Oil  
 

Filling

-400 g. Cabbage
-2 Carrot
-10 Dry Mushroom
-1 Firm Tofu
-2 Tbsp. Sesame Oil
-1.5 Tbsp. Soy Sauce
-White Pepper

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Taiwainese Soup

INGREDIENTS

-2/3 Cup Sweet Corn
-1/3 Cup Cream Corn (optional, can use sweet corn)
-4 Cups Stock 
-2 Eggs
-2 Tbsp. Cornstarch 
-2 Tbsp. Water 
-Pinch of Salt
-Pinch of Pepper (white or black) 
-Mushrooms Powder (optional)
-Few Drop of Sesame Oil 
-Green Onion

INSTRUCTIONS

1. Combine stock, water and corn. Whisk together and boiled.

2. Make a slurry: Combine cornstarch & cold water. Pour into the boiling broth, keep stirring until soup is thicken.

3. Beaten eggs and pour into the boiling starched broth, keep stirring until boiled.
   Turn down the heat.

4. Season soup with salt, pepper, mushroom powder (optional) .

5. Drizzle over the sesame oil and sprinkle green onions when serve.