John Myers
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Asian Dumplings with Bean Sprout Salad
The perfect asian dumplings with bean sprout salad recipe with a picture and simple step-by-step instructions.
The abundance
- 200 g Minced meat
- 150 g Fresh white cabbage
- 1 piece Fresh onion
- 1 Pc. Clove of garlic
- 1 Pc. Chilli pepper
- 50 g Bean sprouts
The bean sprout salad
- 150 g Bean sprouts
- 50 g Fresh white cabbage
- 0,5 piece Carrot
Generally
- Soy sauce
- Chili Sauce (Sambal Oelek)
- Sesame oil
- Salt
- Pepper
- Rice wine vinegar
- 1 piece Egg yolk
dough
- Pasta dough
dough
- Make the soft pasta dough according to the basic recipe. You can find this in my cookbook, the amount with 30 dag flour is sufficient for 4 people
The abundance
- Roast the chopped onion and cabbage in a pan. Add the mince and fry.
- Add the squeezed garlic and chopped chilli, pour soy sauce and water on top, simmer until the herb is soft.
- Season to taste with soy sauce, sambal olek and a little sesame oil. Pepper. * Caution: Be careful with the salt, as this is abundant in the soy sauce.
The dumplings
- Place the cooled filling on the dough, brush the edge with egg yolk, form pockets, “tie” decoratively with a cut. (Caution: close the pockets well, press them together so that they do not open while cooking)
- Bring the salt water to the boil, turn back a little, and let the pasta pockets cook for about 15 minutes (depending on the size)
Bean sprout salad
- Put the chopped white cabbage with the bean sprouts in a bowl. Season to taste with sesame oil, rice wine vinegar, a little garlic, soy sauce and pepper
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