Ingredients:
- 300 grams of chicken fillets, chopped
- 100 grams of peeled shrimps, chopped
- 75 grams of carrots, cut into 1 cm cubes, boiled
- 50 grams of chopped mushrooms, thinly sliced
- 50 grams of peas, boiled briefly
- 1 slice of white bread, torn to pieces, dip in milk
- 3 tablespoons of milk powder
- 7 teaspoons of warm water
- 2 tablespoons of fried onions, mashed
- Pepper
- Ground nutmeg
- Granulated sugar
- Salt
- 2 eggs
- 3 pieces of parchment papers
- Cooking oil
- 1 grain of small size onion, diced 1 cm
- 1 medium tomato, diced 1 cm
- 1 tablespoon of soy sauce
- 1 tablespoon of flour
- 1 tablespoon of barbeque sauce
- 1 tablespoon of tomato sauce
- Salt
- Pepper
- Ground nutmeg
- Granulated sugar
- 240 ml of broth
- 1 stalk of celery
- Mix the minced chicken and shrimps. Stir until blended.
- Add carrots, mushrooms and peas. Stir well.
- Add the eggs, milk, bread and finely fried onions with a given salt, pepper and nutmeg powder. Stir well.
- Prepare baking sheets.
- Divide the dough into three parts.
- Place 1 piece of dough on parchment paper. Roll up and twist both ends. Do the same on the rest of the dough.
- Steam for 20 minutes after water has been boiling.
- When it will be eaten, open the package. Fry until browned. Remove and drain.
- Slice 1 cm thick. Serve with sauce and fries potatoes.
- Saute onions until fragrant.
- Add tomatoes. Cook until the tomatoes are crushed.
- Give soy sauce, barbeque sauce, nutmeg, pepper, celery, salt and sugar. Stir well.
- Stir in flour and broth until smooth. Filter.
- Pour while given the soy sauce.
- Lift celery leaves.
Nutritional facts per serving:
- Calorie: 189 kcal
- Protein: 18.5 grams
- Fat: 6.1 grams
- Carbohydrate: 10.3 grams
- Cholesterol: 143 mg
- Fiber: 0.9 grams
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