Deep Fried Chicken Dim Sum

Either chop the chicken and ham very finely or put them through a meat grinder. Also finely chop the bamboo shoots, celery and spring onions and mix everything together in a bowl. Season with ginger, soy sauce and garlic and mix well again. Place dough sheets on top and apply a little filling mixture to each. Then fold the ends of the dough together to form a small bag. Moisten the edges of the dough with water and press them well together. The dough can be more or less artfully pressed down to form ribbed pouches or a butterfly-like dim sum (butterfly). Heat plenty of oil in a large frying pan (wok) and fry the sachets in it until golden brown. Drain on paper towels.

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