Chinese dumplings with mushrooms

Name: Chinese dumplings with mushrooms
Prep time: 45 min
Total time: 65 min
Yield: 25
Cuisine: Asian cuisine
Ingredients: 250 g white flour; 2 ½ dl water; 2 tbsp olive oil; 1 spring onion incl. green part; 2 tbsp ginger; 1 garlic clove; 250 g mushrooms; 70 g leaf spinach; 50 g tofu; 6 tbsp soy sauce; 1 tsp oyster sauce; 1 tbsp sesame oil; 5 ½ tbsp sesame seeds; ½ red chilli; 2 tbsp sunflower oil

If you like Asian food and want to prepare a delicious meal at home, then this dish could be one for you. This recipe is for vegetable dumplings (although you can also add pork), and the filling is ready in just a few steps. The dough is made from just two ingredients. The special thing about the dumplings is that they are cooked twice. The undersides are fried in the pan, then water is added and the lid put on to ensure the dumplings are evenly cooked. This results in a delicious double texture. The dumplings can be frozen prior to cooking – simply place them on a baking tray lined with baking paper. As soon as they are completely frozen, they can be transferred to food storage bags. The cooking method is the same, it just takes a little longer.

Ingredients

25 pieces

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

250 g white flour

1 ¼ dl water, hot

Filling

2 tbsp olive oil

1 spring onion incl. green part, finely chopped, greens set aside

2 tbsp ginger, finely grated

1 garlic clove, finely chopped

250 g mushrooms, finely chopped

70 g leaf spinach, roughly chopped

50 g tofu, finely crumbled

1 tbsp soy sauce

1 tsp oyster sauce

Dip

5 tbsp soy sauce

1 tbsp sesame oil

½ tbsp sesame seeds

½ red chillies, deseeded, finely chopped

Cook

5 tbsp sesame seeds

1 tbsp sunflower oil

1 ¼ dl water

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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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