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
Cook
How it's done
Dough
Empty the flour into a bowl. Pour in the water, knead into a smooth dough, cover and leave to rest at room temperature for approx. 20 mins.
Filling
Heat the oil in a non-stick frying pan. Briefly fry the spring onion, ginger and garlic. Add the mushrooms and cook for approx. 2 mins. Add the spinach and tofu, cook for approx. 5 mins. Add the soy sauce and oyster sauce, mix, leave the filling to cool.
Dip
In a bowl, combine the soy sauce with the sesame oil, sesame seeds, chilli and reserved spring onion greens, set aside.
Shape
Divide the dough into approx. 25 portions. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 8 cm in diameter). Place approx. 1 tablespoon of filling in the centre of each piece of dough, fold into crescents, press the edges together firmly using your thumb and index finger.
Cook
Empty the sesame seeds into a deep dish. Brush the undersides of the dumplings with oil and place in the sesame seeds, press gently on the sesame seed coating. Heat the oil in a wide non-stick frying pan. Add the dumplings (sesame side down), pour in the water, cover immediately. Simmer until the water has evaporated. Continue to fry until the undersides of the dumplings are golden brown and crispy. Serve the dumplings with the dip.
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