Small dumplings, big flavor – a delightful combination of minced meat and vegetables filling wrapped in light dough, served with soy sauce.
Ingredients
- spring onions: 2
- cinnamon: 1 pinch
- black pepper: 1 pinch
- carrots: 150 g
- soy sauce: 3 tablespoons
- soy sauce: 2 tablespoons
- salt: 1 pinch
- minced pork: 500 g
- sesame oil: 3 tablespoons
- all-purpose flour: 275 g
- all-purpose flour: 10 g
- pak choi: 400 g
- Chinese five-spice powder: 0.5 teaspoon
- garlic: 1 clove
Preparation
- Knead smooth, elastic dough from flour, a pinch of salt, and about 130 ml of water. Cover and let it rest at room temperature for 30 minutes.
- Clean and thinly slice the spring onions. Peel and finely grate the carrots. Peel and finely chop the garlic. Fry the minced meat in hot oil until crispy, lightly season with salt. Add grated carrots, spring onions, and garlic, season with Chinese five-spice powder, cinnamon, soy sauce, and black pepper. Fry for 3-5 minutes, stirring occasionally, then season to taste and let it cool.
- Clean the pak choi leaves and line 2-3 steamer baskets or bamboo steamers with them.
- Divide the dough into portions, roll out each portion on a floured surface and cut out circles (about 12 cm in diameter). Place about a heaping tablespoon of filling on each circle, seal the edges to form a dumpling. Place in a steamer basket and steam over boiling water in a pot for 20 minutes until tender.
- Serve immediately with soy sauce for dipping.
