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Stuffed Chinese yeast dumplings

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Ingredients for 1 servings:

  • 1 dough (yeast dough), as for the pierogi*
  • Leek, cooked or
  • Spinach, mushrooms, white cabbage, carrots or
  • Soy sauce
  • Vegetables, finely chopped, lactic acid
  • Sambal Oelek
  • Wheat – wholemeal flour

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Prepare yeast dough *(in my recipes) and let it rise. Roll the dough into a sausage shape and cut slices, flattening each side. Add 1 tablespoon of the well-seasoned filling and press it together to form a dumpling. Let it rise again on a floured board. Cook in plenty of salted water, then lower the dumplings into the boiling water. Test for doneness with a knitting needle. This goes well with a curry raisin sauce, among other things.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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