Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Dip
How it's done
Dough
Mix the flour and salt in a bowl, pour in the water, knead into a smooth dough, cover and leave to rest at room temperature for approx. 20 mins.
Filling
Mix the meat with all of the other ingredients and the sesame oil.
To shape
Shape the dough into 2 rolls, each approx. 20 cm in diameter. Cut each roll into 10 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 12 cm in diameter).
Dumplings
Place 1 tbsp of filling in the middle of one piece of dough. Brush with a little water, press the edges together using your thumb and forefinger, place in the prepared steaming baskets.
To steam
Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, bring to the boil. Place the second basket on top, cover and steam over a medium heat for approx. 5 mins. Change the position of the baskets around, steam for approx. 5 mins. more.
Dip
Combine the soy sauce, garlic and coriander, serve alongside the dumplings as a dip.
| Prepare: | If the prepared dumplings are not all steamed at the same time, place them on a plate greased with oil, and keep covered. |
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