Dumplings – Chinese dumplings

Ingredients for 4 servings:

• 1 pack of dumpling dough (300 g, 30 pieces, 8 cm ø; Asian store)
• 4 spring onions
• 10 g fresh ginger root
• 400 g pork mince
• 1 egg(s), size M
• 2 tsp sesame oil
• 1 tbsp oil
• 6 tbsp soy sauce
• 2 tbsp white wine vinegar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

Anne’s Cooking School

1. Let the dough thaw for about 2 hours. 2. Finely chop the white and light green parts of the spring onions. Peel and finely grate the ginger. 3. Place the ground pork, egg, ginger, spring onions, and sesame oil in a bowl. Knead all ingredients together thoroughly. 4. Place 1 tablespoon of filling in the center of each dough circle. Brush the edges with a little water, fold the dough circles over the filling to form half-moons, and press the edges together firmly. Form small pleats around the edges of the dough. 5. Wipe a non-stick pan with oil. Brown half of the dumplings in it until well browned. 6. Then deglaze the dumplings with 100 ml of water. Cover and steam for 3 minutes. Cook the remaining dumplings in the same way. 7. Mix the soy sauce with the vinegar and serve with the dumplings as a dip.