Thai Green Tomyam Steamed Dumplings

 Cooking Ingredients：

Ingredients：

• Pinxin's Green Tomyam Paste (3 tbsp)
• Dumpling Skin (20 pcs)
• White Pepper (1 pinch)
• Basil (50g)
• Bean Curd (80g)
• Carrot (80g)
• White Cabbage (50g)
• Salt (2 tsp)
• Unrefined Cane Sugar (2 tsp)

Dipping Sauce：

• Kaffir Leaf (3-4 pcs)
• Chilli Padi (2-3 pcs)
• Calamansi (10 pcs)
• Lemongrass (10g)
• Salt (1 pinch)
• Unrefined Cane Sugar (1 pinch)
• Mint Leaf (1g)

Instruction：

Chop the cabbage, basil leaf, carrot into small dice.

Mash the bean curd and mix well together with the ingredient.

Add on the Pinxin's green tomyam paste, sugar, salt, pepper, combine all the ingredients well.

Prepare dumpling skin, place a small spoonful of the filling in the centre of a dumpling skin.

Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the dumpling accordingly.

Arrange the dumpling in a bamboo steamer (lined with baking paper at the bottom).

Sprinkle some sesame oil and sesame seed, steam for 15minutes.

While steaming the dumplings, we can prepare our dipping sauce.

Mince the lemongrass, chilli padi, mint leaf, and kaffir leaf, squeeze the calamansi juice, mix well, add some sugar and salt in and combine it well.

Once the dumpling is done steaming. Serve wait Thai-style dipping sauce.