Steamed Wan Tan with Chicken Meat

For steamed wan tan with chicken, rinse the morels and soak in warm water for 20 minutes.

Clean the spring onions and cut into fine rings. Cut or mince the chicken meat very finely, mix with onions and the drained corn. Drain the morels, chop them without the stems and stir them in as well.

Peel and finely chop the ginger. Stir through with rice wine, pepper, soy sauce and sugar and mix with the prepared ingredients.

Gradually lay out the pastry sheets and brush with beaten egg white. Place 1 heaping teaspoon of the filling in the center of each plate.

Lift up the edges of the sheets and press firmly to the sides of the filling or possibly on top. The filling may be completely enclosed or possibly still visible at the top through an opening.

Place as many dough pockets together on a heatproof plate or in a steamer basket so that they do not touch. Steam over steam in a covered saucepan for 10 minutes until cooked through. Serve the steamed wan tan with chicken.

To see how to prepare the dough for the wan tans, watch the video tutorial here.

Preparation Tip:

Sweet and sour chili sauce or a mixture of soy sauce, ginger and garlic tastes very good with the steamed wan tan with chicken.

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