Steamed Wan Tans

Ingredients

• 12 spring roll wrappers (frozen)
• 10 g dried shiitake mushrooms
• 0.5 bunch scallions
• 200 g Chicken breast fillet
• 150 g corn kernels
• 1 tsp fresh grated ginger
• 2 tbsp Soy sauce
• cayenne pepper to taste
• 1 Egg white

Instructions

1. 1.

   Let the wrapper sheets thaw.

2. 2.

   Soak the shiitake mushrooms according to package instructions. Wash, trim and slice the scallions into fine rings, leaving a few green stems.

3. 3.

   Wash the chicken, pat dry and finely chop. Mix with scallions and corn. Drain the mushrooms, chop them and combine with the meat mixture. Season with ginger, soy sauce and cayenne pepper, then spoon about 2 tbsp onto each wrapper sheet. Brush the edges with egg white, fold over the filling, press to seal. Cut the green stems into strips and gently tie the parcels together. Place in a bamboo steamer set over a pot or wok of boiling water, cover and steam for about 10-12 minutes.