a temptingly delicious treat
It took me 3 months to muster the courage to do this recipe. I was craving for dumplings, but somehow they still seemed a bit strange to me and I was afraid I couldn`t get the job done. But as it turns out, my worries were totally unjustified. The first attempt was a real winner.
The dumplings are easy and fast to prepare.
Go for it and enjoy these wonderful, delicious and satisfying dumplings.
For 4 servings you need:
For the filling:
600g minced lamb
4 spring onions
2 tbsp freshly ground pepper
Salt to taste
1 small grated zucchini
1 tbsp grated ginger
2 tbsp sherry
1 tbsp soy sauce
2 tbsp flour
2 tbsp rice vinegar or white wine vinegar
1 tsp oil
vegetable oil for frying
100 ml water for frying
For the dough:
260g fantastic flour! The quality of the flour is absolutely essential. The success and flavor of the dumplings depend on the flour. This time, I used spelt flour type 560 by Spielberg. The dough became pliable like chewing gum and so delicious I`m still delirious….wheat flour is fine, too, though.
salt to taste
120 ml lukewarm water (or a bit less, depending on the consistency)
more flour for kneading and adding until the consistency is perfect.
Mix the ingredients for the dough and add some more water a little at a time. Often, it takes me a bit less water than listed in the recipe. Knead the dough for about 10 minutes until it comes alive and turns into something you wouldn`t want to leave your hands again…like ever!
Roll out the dough into a thin circle and cut out about 20 circles with a glass or a round cutter.
Chop the onions and mix them in a bowl with the remaining ingredients for the filling.
Now, the tension is rising. Take a circle into your left hand provided you`re right handed and form a dent. Otherwise, take your right hand. Put about 1 tbsp of the filling inside. Seal the dumpling and press down on the edges firmly with a fork.
Heat a generous amount of oil in the pan and fry the dumplings on each side for about 3-4 minutes until the are golden brown. Pour the water into the pan, close the lid and steam them for another 4 minutes.
Serve with soy sauce.
Stay shiny and unique!
I like the sound of this. The hint if ginger would give it a lovely zing too. And it sounds easy to prepare. I shall definitely have to give this one a try! You come up with some really nice recipes – definitely looking forward to your book!
Dear Roff, Thank you very much. Yes, it´s really easy to make. Yesterday I made them with my children. They love them. It´s a nice happening to make them in a group. Have a nice tuesday evening,