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
Compote
Dumplings
To serve
How it's done
Dough
Mix the flour, sugar and salt in a bowl. Pour in the water, mix, and knead for about 5 mins. into a smooth, supple 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. Add the meat, fry for approx. 3 mins. Add the onion and garlic, fry for approx. 2 mins. Add the Teriyaki sauce, mix and marinate for approx. 1 min. Place the filling in a bowl, add the lime zest, mix, and leave to cool.
Compote
Place the squash in a pan along with all the other ingredients up to and including the salt, mix, bring to the boil. Cover and simmer for approx. 15 mins., stirring occasionally. Leave the compote to cool. Add the reserved lime juice, mix.
To shape
Halve the dough, shape each half into a roll approx. 16 cm long. Cut each roll into 8 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 1 tbsp of filling in the middle of each circle, fold into crescents. Overlap the ends, pressing down firmly.
Dumplings
Heat the oil in a wide non-stick frying pan. Add the dumplings in batches, reduce the heat, and fry for about 3 mins. each. Remove, keep warm. Return all the dumplings to the pan, pour in water, cover and steam for about 6 mins., never lifting the lid.
To serve
Arrange the dumplings with the ginger and the compote, drizzle with soy sauce.
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