for 20 pieces

Dough

250 g	white flour
1 pinch	salt
1 ½ dl	water

Filling

200 g	minced meat (beef)
1	pak choi (approx. 150 g), finely chopped
100 g	shiitake mushrooms, finely chopped
1 stick	lemongrass, core finely chopped
2 tsp	ginger, finely grated
2	garlic cloves, squeezed
1 ½ tbsp	soy sauce
1 tbsp	sesame oil

Dip

4 tbsp	soy sauce
1	garlic clove, squeezed
½ bunch	coriander, finely chopped

How it's done

Dough

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

Filling

Mix the meat with all of the other ingredients and the sesame oil.

To shape

Shape the dough into 2 rolls, each approx. 20 cm in diameter. Cut each roll into 10 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 12 cm in diameter).

Dumplings

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

To steam

Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, bring to the boil. Place the second basket on top, cover and steam over a medium heat for approx. 5 mins. Change the position of the baskets around, steam for approx. 5 mins. more.

Dip

Combine the soy sauce, garlic and coriander, serve alongside the dumplings as a dip.

Show complete recipe