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Slice the Brussels sprout finely. Over low heat, malt a half tablespoon of butter in a small pan.
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Have your Brussels sprout sautéed and frequently stirred until tender for about four minutes. Place it
into a mixing container (bowl) and add the rest of the filling ingredients into the bowl and combine
thoroughly through stirring then set it aside.
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Brush the lightly-beaten egg over each wrapper where the first wrapper serves as a dumpling base and
the other as top coat.
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For Assembling Dumplings:
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Put a teaspoon of filling with the distance of about half an inch from each of your bottom wrapper’s
corner, then another teaspoon in the midpoint making the fillings’ distances on the wrapper equally
across.
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Have the top wrapper placed over the bottom wrapper with your filling mix and gently force down around
each filling mound to create a finger-tight seal.
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Cut each dumpling out utilizing a ravioli maker, or utilize any small glass as seal to press around
each mass then cut them with a razor-sharp knife and allow a margin of ¼ inch around every dumpling.
Set them aside.
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Boil the chicken stock in a large pot. Place dumplings into your broth and boil for 5 minutes, then
garnish them with green onions. For first course make 5 servings, or as main course make 2.
