for 16 pieces

Dough

150 g	white flour
1 tsp	matcha powder
1 dl	water, hot

Filling

100 g	raw beetroots
½	red chilli
1	onion
1	organic lemon
250 g	minced meat (beef and pork)
½ tsp	salt

How it's done

To prepare

2 bamboo baskets (each approx. 22 cm in diameter), neatly lined with baking paper

Dough

Mix the flour and matcha powder, pour in the water, mix and knead into a smooth dough, cover and leave to rest at room temperature for approx. 20 mins.

Filling

Peel and finely grate the beetroot, deseed the chilli, finely chop the chilli and onion. Grate a little zest from the lemon, squeeze out approx. 1 tbsp of juice. Mix these ingredients thoroughly with the meat and salt.

To prepare the dumplings

Shape the dough into a roll approx. 30 cm long. Cut the roll into 16 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 12 cm in diameter).

Place 1 tbsp of filling on each piece of dough. Brush with a little water, press the edges together using your thumb and forefinger, place in the prepared bamboo baskets.

Fill a pan with approx. 2 cm of water, bring to the boil. Place the baskets containing the dumplings in the pan, cover and steam over a medium heat for approx. 5 mins. Change the position of the baskets (move the top to the bottom and the bottom to the top), cook for a further 5 mins.

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