Dumplings from the steamer

Ingredients for 4 servings:

• 400 g minced meat, mixed
• 15 shrimp(s)
• 1 kaffir lime leaf
• 1 pack of wonton wrappers
• 1 egg(s)
• 1 piece(s) ginger root
• e.g. fish sauce
• 1 garlic clove(s)
• salt and pepper
• e.g. chili paste, roasted
• n. B. Jam (chilli jam)
• 2 spring onions
• e.g. soy sauce

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Put the fresh ginger and garlic in a mortar and pestle and grind to a fine paste. The amount can vary according to personal taste. If you don’t have a mortar and pestle, you can also finely dice the ingredients with a kitchen knife. Mix the minced meat with the ginger and garlic and then season with fish sauce, chili paste, chili jam, soy sauce, salt and pepper. The more you use, the spicier the filling will be. Remove the head, tail, shell and intestines from the prawns. The best way to remove the intestines is to use a toothpick to pierce the top of the peeled prawn and then slowly pull out the fine intestine. Then chop the prawns very finely and mix with a little salt and the thinly sliced ​​kaffir lime leaf. In a small bowl, beat the egg with a fork and brush one side of each wonton wrapper with it. Place a little of the minced meat mixture in the center of the dough and add the same amount of shrimp mixture on top. Alternatively, you can of course also spread the fish and meat separately on the leaves. Once the entire mixture is spread on the dough, take the leaf in your hand and press the dough together so that the dumpling is either completely closed at the top or leaves an opening so that the layers are visible. Finally, surround the pockets with thin strips of spring onion. When steaming, it is important that the dumplings never come into contact with the water, but are cooked exclusively in the steam. For this reason, a normal saucepan is not ideal for preparing them, unless there is a special insert for steaming. If you want to use a classic steamer like in China, I recommend this traditional bamboo steamer basket. The steamer baskets can be used for both steaming and serving. It is best to line the steamer basket with baking paper so that the dumplings do not stick to the bamboo rack. Place the basket on a suitable pot of boiling water and steam the dumplings for about 15 minutes. The gentle preparation at 100°C gives the dumplings a particularly intense flavor. Tip: Serve the finished dumplings immediately after cooking, as they dry quickly in the air.