for 4 people

Dough

100 g	white flour
½ dl	water, hot
1 tsp	sunflower oil

Filling

200 g	minced meat (beef)
1	onion, chopped
1	garlic clove, squeezed
2 tbsp	Teriyaki sauce
¼ tsp	salt

Dumplings

1 tbsp	toasted sesame oil
½ dl	water

Soup

8 dl	beef bouillon
100 g	carrots, cut into thin slices
1 tbsp	red curry paste
1 tbsp	lime juice

How it's done

Dough

Empty the flour into a bowl, add the water and oil, mix, knead for approx. 10 mins. to form a smooth dough. Shape the dough into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Filling

Place the meat in a bowl along with all the other ingredients up to and including the salt, mix, knead well by hand until the ingredients have combined to form a compact mass.

To shape

Shape the dough into a roll approx. 32 cm long, cut into 16 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 8 cm in diameter) (see tip). Place 1 tbsp of filling in the middle of each circle. Fold the edges of the dough upwards, press together firmly over the filling.

Dumplings

Heat the oil in a wide non-stick frying pan. Reduce the heat, place the dumplings in the pan, fry for approx. 3 mins. Pour in the water, cover and steam for approx. 6 mins.; do not lift the lid.

Soup

Bring the stock to the boil in a pan. Add the carrots and curry paste, reduce the heat, simmer for approx. 5 mins. until just soft. Add the lime juice, mix.

To serve

Serve the dumplings in soup plates, pour the soup over the top.

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