Three savory dumplings
Time: 120 min. preparation time, 0 min. baking time
Nutrition: Calories ca 901 / Protein 36g / Carbohydr. 119g / Fat 31g
Ingredients (4 servings)
|500 g||all-purpose flour|
|60 ml||vegetable oil|
|150 g||shrimp (large)|
|200 g||Chinese chives|
|300 g||minced pork|
|2 tbsp||soy sauce (light)|
|2 tsp||sugar (heaped)|
|0.33 tsp||glutamate (optional)|
|1 tsp||salt (heaped)|
|70 ml||vinegar (black)|
|flour for work surface|
large saucepan, skimmer, garlic press, kitchen towel, standing mixer or hand mixer with dough hooks, 2 large bowls, small rolling pin, 2 small bowls, small saucepan, cooking spoon, chop sticks (optional), cutting board, knife, paper towel
Optima late harvest, mild, 2012
With its well-balanced sweetness and strong bouquet, this wine harmonizes particularly well with flavorful Asian dishes. The mellow, fruity aromas gently play with the exotic ingredients. Recommended temperature is 11 – 13°C/54°F.
In a standing mixer or with a hand mixer, beat together flour, a pinch of salt, and parts of the water and knead for approx. 5 – 7 min. until a smooth dough forms.
standing mixer or hand mixer with dough hooks
500 g all-purpose flour / 330 ml water / salt
On a lightly floured surface, continue to knead dough by hand until smooth. Place into a bowl and cover with a clean kitchen towel. Set aside and allow to rest for approx. 30 – 40 min.
kitchen towel, large bowl
flour for work surface
In a small bowl, whisk eggs until well combined.
In a small saucepan, heat parts of the vegetable oil over medium-high heat until hot. Add eggs to pan and scramble for approx. 3 – 5 min. until eggs are fluffy and broken down into small pieces. Transfer to a plate and set aside to cool down.
chop sticks, small saucepan
40 ml vegetable oil
Peel shrimp and roughly chop. Mince ginger and finely chop Chinese chives.
cutting board, knife
150 g shrimp / 10 g ginger / 200 g Chinese chives
In a large bowl, combine scrambled eggs, ginger, minced meat, soy sauce, sugar, glutamate, and salt. Add the remaining water and mix well to combine.
chop sticks, large bowl
300 g minced pork / 2 tbsp soy sauce / 1 tsp sugar / 1 tsp salt / 180 ml water / 0.33 tsp glutamate
Add shrimp and chives to the bowl. Add remaining vegetable oil and stir to combine.
20 ml vegetable oil
On a lightly floured work surface, knead the dough. Using a sharp knife, separate into 4 equally sized portions. Halve quarters and roll each portion into a small log. Cut each log into 8 walnut-sized pieces.
flour for work surface
Roll dough portions on a lightly floured surface to cover each side with flour. Then, using little pressure, flatten the dough pieces with the palm of your hand.
With a small rolling pin, roll each piece into a circle in the size of a small hand palm. To avoid tearing, make sure that the center of the dumpling is slightly thicker.
small rolling pin
Place approx. 1 teaspoon of the filling in the center of each round.
Fold over one side to form a half circle and press the center. Then, tightly seal the remaining edges while releasing any extra air. Make sure that all sides are closed firmly. Place dumplings on a plate lined with paper towel.
Half-fill a large saucepan with water and bring to a boil. Then, gently, but quickly slide in approx. 1/3 of the dumplings. Using a cooking spoon, carefully stir the dumplings to avoid sticking. When the water returns to a boil, add one cup of cold water to lower the temperature. Return to a boil and then add more cold water. Repeat for two more times. Stir occasionally.
large saucepan, cooking spoon
When the fourth cup of cold water is added, immediately turn off the heat and remove dumplings from the pan using a skimmer. Place on a plate and allow to drain. Cook remaining dumplings.
For the dip, place vinegar into a small bowl. Add sugar and stir to combine. Press garlic into the bowl and mix well. Dip hot dumplings into the sauce and enjoy!
garlic press, small bowl
40 g garlic / 70 ml vinegar / 1 tsp sugar