Dumplings
30 Min
Total Time
10 Min
Cooking Time
20 Min
Preperation Time
Ingredients
| 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 |
Instructions
Step 1:
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.
Step 2:
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.
Step 3:
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.
Step 4:
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.
Step 5:
Remove the cover and allow the remaining liquid to evaporate.
