for 4 people

Dough

200 g	white flour
1 dl	water, hot
2 tsp	sunflower oil

Filling

1 tbsp	oil
200 g	Chinese cabbage, cut into thin slices
200 g	minced meat (pork)
2 cm	ginger, finely grated
2	garlic cloves, squeezed
2 tbsp	Teriyaki sauce
¾ tsp	salt

To steam/fry

	oil for frying
1 dl	water

Dip

3 tbsp	Teriyaki sauce
3 tbsp	water
¼ tsp	chilli flakes

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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