Steamed wonton filled with chicken and crab

Ingredients for 1 servings:

• 25 Wan Tan wrappers (Wan Tan pastry wrappers), approx. 12 x 12 cm, frozen
• 250 g chicken breast
• 100 g shrimp(s) (shrimp meat)
• 15 g shrimp paste (terasi udang)
• 30 g crushed ice
• 4 g instant chicken broth
• 1 egg(s)
• 2 tbsp celery leaves, fresh or frozen
• 4 medium-sized garlic cloves, fresh
• 1 tbsp chili threads (pepperoni threads), red
• 1 small chili pepper(s), green
• 2 tbsp ginger
• 4 tbsp canola oil or neutral oil, not olive oil
• 1 tbsp sesame oil
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp coconut palm sugar (gula kelapa)
• 2 tbsp coconut milk, creamy
• 1 tbsp lemon juice
• 2 tbsp tapioca flour or cornstarch
• 6 tbsp Thai Style No. 4 Sauce (see my recipes)
• 2 tbsp soy sauce, sweet
• 3 tbsp Soy sauce , (Kecap asin muda), light, salty
• 1 tbsp water, lukewarm
• ½ chili pepper(s), red
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

a special kind of dim sum

Prepare approximately 25 pieces of string or banana leaf fibers, each about 25 cm long. Thaw the wonton wrappers in their packaging. Roughly chop the chicken and shrimp into pieces and freeze in the freezer. Remove, chop slightly smaller, and blend with the ingredients, from shrimp paste to lemon juice, in a food processor until you get a creamy paste or sausage meat. Mix in the tapioca flour with the food processor. Let it mature in the refrigerator for 30 minutes. Place a heaped teaspoon of sausage meat in the center of a wonton wrapper, fold it up with the four corners facing up, and seal with string. Continue until all the sausage meat is used up. Use a saucepan with a sieve insert as a steamer, or better yet, a bamboo steamer, and steam the wontons for 8 minutes. Tip: Cover the sieve insert with perforated aluminum foil. This prevents the wonton wrappers from sticking to the sieve. A cotton handkerchief can serve the same purpose without having to pierce it with a needle. For the second dipping sauce, cut the chili into small slices. Leave the seeds intact and add them to the mixed soy sauce. Dilute with water.