Chinese Savory Pastries
Healthy, because
Even smarter
The Chinese style dumplings are filled with lean beef - beef not only has plenty of protein, but also iron. The trace element is important for blood formation and oxygen transport in the blood.
Without dough there are no filled dumplings - but with a few tips the preparation is very easy. The temperature of the water is important; it should be warm but not boiling. The texture of the dough then becomes more elastic. In addition, do not add all the water directly to the flour, but prepare it slowly. This is the best way for the flour to combine with the liquid. And knead well afterwards!
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 Tbsp sesame oil
- salt
- For the filling
- 2 dried shiitake mushrooms
- 250 grams Sirloin steak
- 1 bunch Chives
- 15 grams fresh ginger
- 2 scallions
- 2 Tbsps soy sauce
- 2 Tbsps Rice wine
- salt
- ground Szechuan pepper
- Leeks (for tying)
- For the sauce
- 8 Tbsps dark Rice vinegar
- 4 Tbsps soy sauce
- 1 Tbsp sesame oil
- 10 grams fresh ginger
Preparation steps
For the dough: Mix the flour with 200 ml (approximately 3/4 cup) of lukewarm water, sesame oil, and salt and knead to a smooth dough. Form a ball, wrap and let stand 1 hour.
For the filling: Rehydrate the mushrooms for the filling for about 30 minutes. Cut the beef into thin strips and then finely chop the strips. Rinse the chives and cut into about 1 cm (approximately 1/3 inch) pieces. Peel the ginger, and rinse the scallions. Chop both finely.
Drain the mushrooms and cut off the tough stems. Chop the mushroom caps finely and thoroughly knead with meat, chives, scallions, ginger, soy sauce and rice wine. Season the filling with salt and Szechuan pepper to taste.
Knead the dough on the floured work surface and form into a roll. Cut with a sharp knife into 40 pieces. Roll out the pieces thinly into a circle. Place 1-2 tsp of filling in the middle of the dough and form into a bag. Seal well so that the filling does not fall out during cooking and tie with chives. Bring a large pot with plenty of water to a boil and cook the pastries for about 3 minutes until al dente.
For the sauce: Meanwhile, mix together the rice vinegar, soy sauce, and sesame oil. Peel the ginger, grate finely and add to the sauce. Lift the pastries out with a slotted spoon, drain.
To serve, place on a warm plate. Dip pastries while eating each in the spicy sauce.
