Asian dumplings

Ingredients for 4 servings:

• 400 g minced meat (pork, half & half or beef)
• 1 package of dough (Wan Tan or spring roll dough)
• 1 onion(s)
• 1 clove(s) garlic
• 1 chili pepper(s)
• 4 stalks of coriander
• 1 piece(s) ginger (walnut-sized)
• oil
• Ginger
• Soy sauce
• pepper
• Salt
• 1 egg(s), organic
• Oil for frying (deep fryer or wok)
• 80 ml white wine vinegar
• 2 tbsp honey
• 1 tsp tomato ketchup
• 1 chili pepper(s)
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the onion and garlic and dice them. Fry them together with the minced meat in a pan with some oil until browned. Finely chop the chili and coriander, grate the ginger, press the garlic and add everything to the minced meat mixture, along with a little pepper, a pinch of salt and soy sauce. Let it cool slightly. Whisk the egg. Spread out the dough sheets and cut them into the desired size. For a triangle, for example, cut out a square shape, brush the edges with egg, add some of the minced meat mixture to the middle, fold over one corner and press the folded edges firmly. For wonton bags, brush the sides with egg, add the minced meat mixture to the middle, bring the four corners together and twist. If you prefer a roll, the larger and slightly thinner spring roll pastry is perfect. Brush the sides of the spring roll pastry with egg, add the mixture to the middle and start from the top and roll down. Fold in the sides halfway and then roll down completely. Then fry the triangles, sachets, or rolls in hot oil (wok or deep fryer) until golden brown. Drain and place on paper towels to absorb any excess fat. For the sauce, coarsely chop the chili, mix with honey, vinegar, and tomato ketchup, and season with a pinch of salt. Serve as a sweet and sour dip with the dumplings. Enjoy!