Having been based in China for almost a year, Véronique offers us a Chinese dumpling recipe gleaned from her neighbor. Authentic and delicious.
There are no precise measurements, as everything depends on the thickness of the dough, the size of your dumplings, and the amount of filling you use: if you have leftover filling, make a little more dough, and vice versa.
Crust:
Mix approximately 400g of flour, 1 tsp of salt, 1 tbsp of oil with water, adding it gradually until a soft dough is obtained.
Filling:
Finely chop (very small, otherwise the dumplings will be difficult to shape and will not cook properly) the following ingredients according to your taste:
- Chinese cabbage, or other cabbages
- leeks
- garlic
- spring onions with their greens
- spinach
- chives
- coriander (not too much, it will overpower the flavor)
- ginger (not too much, it will overpower the flavor)
- minced pork (optional, should not exceed 10% of the filling)
- omelet (optional)
Drain all ingredients for a while,
Mix everything, then add 1 tbsp of soy sauce, 1 tbsp of cooking wine, and a few drops of sesame oil.
Shaping:
- Form the dough into a log (approx. 3cm in diameter)
- Cut into rounds of approx. 5 mm
- Flour them, then roll them out with a rolling pin until they are oval-shaped
- Place a small amount of filling (not too much) in the middle, lengthwise
- Fold the dough in half upwards to seal the ravioli
- Press the edges, creating pleats
Cooking:
15 min in a steamer basket,
If you do not have one, boil water, immerse the dumplings, wait for the water to boil again, then pour in a little cold water (approx. ½ dl) to stop the boiling. Repeat this process three times.
Serving:
- Serve with black rice vinegar (available in Asian stores) and soy sauce.
- Alternatively, if you cook them in water, dissolve a little broth in the cooking water and serve as a soup.
- Season with vinegar and soy sauce.
My children's favorites are spinach - garlic - omelet.
To be enjoyed with a Dôle Blanche Hurlevent, it pairs wonderfully with this Asian dish.
