Steamed Asian dumplings

Ingredients for 4 servings:

• 300 g flour
• 1 small egg(s)
• 120 ml water
• 500 g minced beef
• 300 g carrot(s)
• 20 g ginger root
• ¼ bunch parsley
• salt and pepper
• e.g. soy sauce

Instructions

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

modified Mongolian recipe, similar to Dim Sum / Dumplings

For the dough, weigh the flour into a large bowl, add the beaten egg and some of the water, and mix using the dough hook of a hand mixer. Continue adding water and kneading, later by hand, until all the ingredients have come together to form a firm, homogeneous dough. If the dough is too sticky, add a little more flour; if it’s crumbly, add a little more water. Let the dough rest briefly while you prepare the filling. For the filling, peel the carrots and ginger and grate them very finely. Mix both with the minced meat and the washed, chopped parsley, season with salt and pepper. Season the minced meat with soy sauce, if desired. Knead the dough again and roll it out. When it has the right consistency, it will work perfectly with a pasta machine without any additional flour. Turn the dough over several times on speed 1 until it is slightly shiny, then on speed 3 and finally on speed 5. Cut out small, palm-sized circles from the dough sheets, add a good teaspoon of filling to each, fold together and press the edges firmly. Place the corresponding rack or another heat-resistant spacer on the bottom of a pressure cooker and add enough water so that the surface is about 1-2 cm lower than the rack. Place the perforated insert on the rack and heat the prepared pot on the stove. Once the water is boiling, place as many dumplings as possible into the perforated insert without them touching each other, then close the pot and reduce the heat to medium. There shouldn’t be much pressure building up in the pot; the pressure indicator should move little or not at all. After about 9 minutes the dumplings are ready and the next batch can be cooked. Leftover minced meat filling can be formed into small patties and fried in a pan with a little oil in just a few minutes.