Entrées
Dumplings
Preparation time : 30 minutes
1 carrot
1 onion
1 cup cabbage
1 small leek
1 garlic clove, minced
1 tsp ginger
4 tbsp oil
3.5 oz ground beef or pork
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp teriyaki sauce
32 sheets of frozen dumpling dough (check your local Asian market)
1/2 cup beef stock
1 tsp sesame seeds
Step by step
- Peel the carrot and onion and cut into thin strips. Wash the cabbage and leek. Cut into strips. Peel garlic and ginger and chop finely.
- Heat 2 tbsp of oil in a pan and fry the ground meat in it. Add the garlic, ginger and vegetables and cook for about 3 minutes. Add the soy, fish and Teriyaki sauces and the sesame seeds. Leave to cool.
- Spread out the dumpling dough on the work surface and cut out circles for the dumplings. Place a dollop of the filling in middle of each circle, distributing the filling equally. Apply a thin coating of water to the edges of the dough, fold circles into crescents. Lightly press the edges of the dumplings together so that there are 4 or 5 equal creases. Carefully press down the creases firmly.
- Heat 2 tbsp of oil in a pan. Set the dumplings in the oil with the creases facing up and fry for about 2 minutes. Pour the broth over the dumplings and cover to steam for about 5 to 6 minutes.
- Remove the cover and allow the remaining liquid to evaporate.