Bouillon in Pastry Coat

Sounds crazy and it truly is: the soup is in the pastry bag, not approx. vice versa. A simple trick makes it possible.

1.

The day before, simmer the broth with sherry, diced vegetables, ginger and soy sauce for a few minutes on low heat. Cool in ice cube trays and finally put in the freezer to firm up.

2.

and now work quickly, the broth cubes must not thaw. Place one broth cube on each dough patch. Brush the free area of dough with egg white. Gather the dough above the cube and press down neatly.

3.

Place one dough pocket in each soup bowl brushed with sesame oil, drizzle with a tiny bit of broth and sprinkle with a few scallion rings. Cover and steam for about eight to ten minutes.

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