Chinese Style Dumplings
Ingredients
- For the filling
- 1 bunch scallions
- 1 small Napa cabbage
- salt
- 3 centimeters ginger
- 100 grams Beef fillet (cut into very small pieces)
- peppers
- light soy sauce
- sesame oil
- For the dough
- water
- 200 grams Pastry flour
- salt
- For dipping
- 2 centimeters ginger
- soy sauce
- balsamic vinegar
- toasted Sesame seeds
- Vegetable fat (for frying)
Preparation steps
Rinse and trim the scallions and cut into small pieces. Cut the Chinese cabbage into small pieces, place in a bowl, mix with salt and let stand about 30 minutes to extract the water from the cabbage. Place the cabbage on a kitchen towel and squeeze to drain. Peel the ginger and finely chop. Mix the scallions, meat, ginger, and Chinese cabbage in a bowl. Season with pepper, soy sauce, and a little sesame oil.
For the dough, mix together the water, flour and a pinch of salt. Knead well until a smooth, elastic dough is formed, which no longer sticks to the hands. Add water or flour if necessary. Cover and set aside for 1/2 hour.
Meanwhile, prepare the dip. Peel and chop the ginger. Mix with soy sauce and vinegar and add the toasted sesame seeds.
Roll out the dough with a rolling pin into thin circles with a diameter of about 8 cm (approximately 3 inches). The dough should be thinner at the edges than in the middle. Place a small amount of the filling in the center of the dough circles, brush the edges with water and press well to seal. Drop the dumplings into simmering water and cook for about 7 minutes, until they float to the top. Drain and briefly then fry until golden brown in hot oil. Drain on paper towels and serve immediately with the dip.
