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
To steam/fry
Dip
How it's done
Dough
Empty the flour into a bowl, pour in the water and oil, mix, knead to form a smooth dough. Shape the dough into a ball, cover and leave to rest at room temperature for approx. 1 hr.
Filling
Heat the oil in a non-stick frying pan. Reduce the heat, add the Chinese cabbage, stir fry for approx. 4 mins. Remove, transfer to a bowl, allow to cool slightly. Add the mince and all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass.
To shape
Halve the dough, shape each half into a roll approx. 32 cm long. Cut each roll into 16 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 8 cm in diameter). Keep the dough covered at all times to prevent it from drying out. Place approx. 1 tsp of filling in the middle of each circle. Fold the edges of the dough upwards, press together over the filling.
To steam/fry
Heat a little oil in a wide non-stick frying pan. Reduce the heat, fry the dumplings in batches for approx. 3 mins. Add 50 ml of water per batch, cover and steam for approx. 6 mins.; do not lift the lid.
Dip
In a small bowl, combine the teriyaki sauce with all the remaining ingredients, serve with the dumplings.
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