Asian dumplings with oyster mushrooms and vegetables

Asian dumplings with oyster mushrooms and vegetables

Ingredients:

– 150 g oyster mushrooms, finely chopped

– 1 carrot, grated

– 1 spring onion, chopped

– 1 clove of garlic

– 200 g white cabbage, finely chopped

– 2 tablespoons soy

– 1 tsp chili sauce

– Oil for frying

– Dumpling dough (can be bought ready-made or made yourself)

– 300g wheat flour

– 160 ml hot water

– ½ tsp salt

– Potato flour

Procedure:

1. Start with the dough. Mix the flour and salt together and add a little warm water at a time. Knead the dough well until it is soft and firm. Wrap it in cling film and refrigerate.

2. Fry the mushrooms and vegetables until soft and add the garlic, soy and chili sauce with garlic, ginger and soy and let it sit for a minute. Let the filling cool while you roll out the dough.

3. Divide the dough into 2 parts. Sprinkle some potato flour on the worktop and roll the 2 parts as flat as a pancake.

4. Scoop out the dough with a mold or large glass. You can make about 10 pieces of each piece of dough.

5. Place small spoonfuls of filling in dough circles, close and press the edges together.

6. Take a frying pan with a little oil and heat it on medium heat. Fry them on one side only until golden brown. Now pour 2 dl. Cover with water and put a lid on the pan. Turn the temperature down to low and let them steam for about 7 minutes.

Serve with a soy dip if desired. You can mix some chili sauce and spring onions into the dip