These dumplings taste amazing with chicken chili sauce.
- Servings: 4
- Preparation time: 30 min
- 1 carrot
- 1 onion
- 1 cup cabbage
- 1 small leek
- 1 garlic clove, minced
- 1 tsp ginger
- 4 tbsp oil
- 3.5 oz ground beef or pork
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp teriyaki sauce
- 32 sheets of frozen dumpling dough (check your local Asian market)
- 1/2 cup beef stock
- 1 tsp sesame seeds
1.Utensils: chef's knife (Fissler perfection), cutting board, nonstick sealed pan with lid (Fissler protect steelux premium), vegetable/noodle colander
2.Peel the carrot and onion and cut into thin strips. Wash the cabbage and leek. Cut into strips. Peel garlic and ginger and chop finely.
3.Heat 2 tbsp of oil in a pan and fry the ground meat in it. Add the garlic, ginger and vegetables and cook for about 3 minutes. Add the soy, fish and Teriyaki sauces and the sesame seeds. Leave to cool.
4.Spread out the dumpling dough on the work surface and cut out circles for the dumplings. Place a dollop of the filling in middle of each circle, distributing the filling equally. Apply a thin coating of water to the edges of the dough, fold circles into crescents. Lightly press the edges of the dumplings together so that there are 4 or 5 equal creases. Carefully press down the creases firmly
5.Heat 2 tbsp of oil in a pan. Set the dumplings in the oil with the creases facing up and fry for about 2 minutes. Pour the broth over the dumplings and cover to steam for about 5 to 6 minutes.
6.Remove the cover and allow the remaining liquid to evaporate.