Chinese dumplings with minced meat and vegetables

Ingredients for 2 servings:

• 400 g wheat flour
• 200 ml water
• 2 tbsp sunflower oil
• 1 pinch of salt
• 250 g minced pork
• 1 large carrot(s)
• 3 spring onions
• 1 small onion(s)
• 1 small piece(s) of ginger
• 1 pointed pepper, red
• 3 tbsp soy sauce, light
• 2 tbsp dry sherry, alternatively Chinese cooking wine
• 1 tbsp sesame oil
• ¼ tsp five-spice powder
• salt and pepper
• Sunflower oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

For the dough, knead the flour with a pinch of salt, the water, and the sunflower oil, then form into a ball. Wrap the dough in cling film and let it rest for at least an hour. In the meantime, peel the carrot and ginger and finely grate them. Slice the leeks into thin rings, and very finely dice the bell pepper and onion. Season the minced meat with salt, pepper, five-spice powder, soy sauce, dry sherry, and sesame oil. Add the prepared vegetables and mix everything thoroughly with a fork. Roll out the dough thinly and cut out circles. I use a small bowl with a diameter of 12 centimeters for this. Place about a heaped tablespoon of the minced meat and vegetable mixture in the center of the dough, fold the edges up, and press together. Pour enough sunflower oil into a lidded pan to completely cover the bottom. Heat the pan over medium heat. Place the dumplings in the pan and fry for about 3 minutes, until the bottom is golden brown. Then add enough boiling water to the pan until the dumplings are about half submerged, and cover the pan. Steam the dumplings with the lid closed for 10 to 15 minutes. After that, the water should be almost completely evaporated, and the dumplings are ready to serve. Serve with a dip of light soy sauce and sambal oelek.