DAHLIA Flour	500 gr
Salt	8 gr
Charcoal Powder	20 gr
Water	180 gr

FILLING INGREDIENTS :
Chicken Breast, Ground	1000 gr
Shrimp, Peeled and Ground	250 gr
Carrot, Finely Sliced	250 gr
Soy Sauce	5 tbsp
Sesame Oil	5 tbsp
Granulated Sugar	1 tbsp
Garlic, Minced	10 cloves
Ground Pepper	1 tsp
Salt	1 tbsp
Eggs	2 pieces
Oyster Sauce	5 tbsp
Tapioca Flour	100 gr
Fresh Celery Leaves, Finely Chopped	as needed
Flavor Enhancer	as needed
Mozzarella Cheese, Grated	as needed
Sauce for Serving	as needed

(wh/pga)

For the Skin: Dissolve the salt in the water and set aside.
Mix the flour and charcoal powder until well combined.
Gradually add the water while stirring until the dough becomes crumbly or clumpy.
Let the dough rest for 5 minutes in a covered container. Roll out the dough to a thickness of about 1.25 cm (1/2 inch). Cut out circles for the dimsum skin.
For the Filling: Combine all the filling ingredients in a bowl and mix until well combined.
Take one piece of dough, place a spoonful of filling in the center, and fold the edges to seal, pleating the sides if desired.
Repeat until all the dough and filling are used up.
Sprinkle grated mozzarella cheese on top of each dimsum. Steam in a preheated steamer for about 30 minutes or until fully cooked.
Remove from the steamer, let cool, and serve with sauce.

Yields for 50 pieces.