John Myers
Contents
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Ingredients
For the dumplings wrappers:
- 125 g Wheat flour type 550
- 0,5 tsp Sesame oil
- 70 g Water
For the filling:
- 100 g Minced pork
- 3 Shiitake -dried
- 1 tbsp Freshly grated ginger
- 1 Freshly grated garlic
- 1 Finely diced shallots
- 1 Chives, small cut
- Salt pepper
- 1 tbsp Sesame oil
- 1 tbsp Oyster sauce
- 1 tbsp Fish sauce
For the dipping sauce:
- 30 ml Homemade Thai Chili Sauce
- 30 ml Soy sauce for dipping
Instructions
- Pour boiling water over the shiitake and let it soak for about 20 minutes. Drain the mushrooms and remove the hard stems, then cut into small pieces. Mix the minced meat with the remaining ingredients in a bowl. Let the filling steep.
- In the meantime, - put the flour, water and salt in a large bowl and mix well. Knead the dough on a well-floured work surface until it is smooth, firm and elastic.
- Return the dough to the bowl and cover with a damp tea towel and cling film and let it rest for approx. 1-2 hours.
- Take out after a rest, shape / roll out into a long roll and cut into 10 pieces. Cut each piece of dough into thin pieces about 7-10 cm on a floured work surface. Ø Roll out the dumplings wrapper.
- About 1 tbsp. Place the filling in the middle of each wrapper and fold / fold the edges over the filling and shape into a semicircle. See also pictures. A sure instinct is required here. Then cover with a damp tea towel.
- Bring plenty of water with 1.5 teaspoons of salt to the boil. Place the dumplings in the boiling water and stir so that they don't stick together. Pour in some cold water and bring the water to the boil again. Repeat the process again. It takes about 5-8 minutes.
- Serve the Chinese chive dumplings with soy sauce and homemade Thai chili sauce (the recipe is presented today: Homemade Thai chili sauce - hot & sweet). Have chopsticks ready. Zhù wèikǒu hǎo!
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 15gProtein: 1.9gFat: 5.8g
