• 6 EGGS
• 300 GRAM CHICKEN STOCK
• 200 GRAM CHICKEN FILLETS
• 400 GRAM SPINACH
• 1 TABLESPOON CORN STARCH
• 1 ONION
• 1 TABLESPOON OIL
• 1 TABLESPOON SOY SAUCE

• 100 GRAM FLOUR
• EGG
• 200 GRAM PORK
• 50 GRAM CABBAGE, chopped
• 3 SPRING ONIONS, chopped
• 50 GRAM BEAN SPROUTS
• 2 TABLESPOONS SOY SAUCE
• 2 TABLESPOONS CORN STARCH
• 1 DECILITER OIL

Whisk the eggs with 1 dl chicken stock. Bake 4 small omelets. Cut the spinach small. Cut the chicken and the onion, put them together and mix with soy sauce and corn starch. Bake the spinach 3 minutes in the oil in a big saucepan. Fill the omelets with the chicken mixture and put them on top as shown in the picture. Add the rest of the chicken stock, close the saucepan and cook slowly during 5 minutes. Serve with rice or Chinese noodles.

Make dough from flour, egg, 100 gram water and a little salt. Roll it out very thin and cut out circles with a glass. Cut the pork very small and mix with the Chinese cabbage, bean sprouts, spring onion, soy sauce and corn starch. Fill the dough circles and close them by putting a bit of water on the edges and pressing firmly. Deep-fry them in the oil during 5 minutes. Serve with a Chinese red sauce or chili sauce.