Dumplings with Meat Filling and Plum Sauce
- For the sauce
- 3 centimeters fresh ginger
- 2 garlic
- 8 ripe Plum
- 2 red chile peppers
- soybean oil
- 3 tablespoons brown sugar
- 2 tablespoons Sherry vinegar
- soy sauce
For the sauce, peel ginger and garlic and chop finely. Rinse plums, cut in half, remove pits and cut into small cubes. Rinse chile peppers, cut in half lengthwise, remove seeds and finely chop. In a pan with 1 tablespoon hot oil, sauté half of the ginger, half of the garlic and half of the chile peppers, add plums and sprinkle with sugar. Cook until slightly caramelized, deglaze with vinegar and pour in 130 ml (approximately 1/2 cup) of water. Simmer over medium heat. Remove 1 tablespoon of the mixture, set aside, and puree the rest. If the consistency is too thick, add some water. Season the sauce with soy sauce to taste. Add the remaining plum pieces and let cool.
For the dumplings, sauté remaining ginger, garlic and chile pepper in a hot pan with oil. Add the ground beef and cook until crumbly. Rinse the cilantro, shake dry, chop and mix into the ground beef. Season with 2 tablespoons soy sauce, oyster sauce and sambal olek.
Remove from the heat and let cool slightly.
Spread one sheet of filo dough with a thin coating of butter and add a second sheet. Repeat with remaining sheets using the same procedure. Cut the dough sheets into 10 cm (approximately 4-inch) wide squares.
Place some of the meat mixture on the bottom left corner of the first filo square and fold diagonally, meeting the upper right corner above. Brush the edges with egg white and press firmly together to seal. Make triangular dumplings in this manner until you have used all the filo squares.
In a wok, heat oil and fry the dumplings until golden brown. Remove with a slotted spoon, drain on paper towels and serve with the plum sauce.