for 4 people

Dough

125 g	white flour
1 tsp	sugar
2 pinch	salt
¾ dl	water, hot

Filling

1 tbsp	olive oil
150 g	minced meat (pork)
½	onion, finely chopped
1	garlic clove, finely chopped
1 ½ tbsp	Teriyaki sauce
1	organic lime, use grated zest, set aside 1 tbsp of juice

Compote

200 g	squash, cut into approx. 2 cm pieces
1	red-skinned apple, cut into approx. 2 cm pieces
½	onion, finely chopped
1 tbsp	quince jam
4 tbsp	water
1 tbsp	preserved ginger, finely chopped
2 tbsp	rice vinegar
½ tsp	salt

Dumplings

1 tbsp	toasted sesame oil
1 dl	water

To serve

1 tbsp	preserved ginger
1 tbsp	soy sauce

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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