Dumplings from the steamer

Ingredients for 2 servings:

• 3 cup(s) flour, approx. 300 g
• 1 cup of hot water, approx. 150 ml
• 1 cup of cold water, approx. 150 ml
• 500 g minced meat, mixed
• 1 egg(s)
• 1 tsp ginger root, finely chopped
• 300 g Chinese cabbage
• 3 tbsp mixed herbs (e.g. “8 herbs”, frozen)
• 2 spring onions
• 3 tbsp soy sauce
• 1 tbsp salt
• 2 tbsp sesame oil
• 75 ml soy sauce
• 1 shot of white wine vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Mix the flour with the hot water, then add the cold water and knead until a smooth dough forms. Cover and let rest at room temperature for half an hour. Remove the large outer leaves from the Chinese cabbage and reserve about 8 leaves. Finely chop the spring onions and the remaining Chinese cabbage. Mix 1 teaspoon of finely chopped ginger root with the other ingredients, the minced meat, the egg, the herbs, the soy sauce, and the salt, and fry in the sesame oil until the minced meat crumbles and is cooked through. Roll out the dough very thinly and cut out small circles. The diameter should be about 6-8 cm, otherwise the dumplings will be too large. Place the filling in the center of each dough circle and form pockets. This works best by first folding one side over the filling and then pinching the ends together to create small pockets. Lay the large Chinese cabbage leaves on the baking sheets and place the dumplings on top. Both perforated and solid trays can be used for the steamer. Cook at 100 degrees Celsius for about 15 minutes. For the dip, mix the soy sauce with a dash of vinegar. You can serve it with rice, but it tastes delicious on its own, too.