Asian Dumplings
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g minced meat, (pork, half & half or beef)
- 1 package batter, (wonton or spring roll batter)
- 1 onion (s)
- 1 clove garlic
- 1 chilli pepper (s)
- 4 stalks coriander green
- 1 piece (s) ginger, (walnut-sized)
- oil
- ginger
- soy sauce
- pepper
- salt
- 1 egg (s), organic
- Oil, for deep-frying (deep fryer or wok)
For the sauce:
- 80 ml white wine vinegar
- 2 tablespoon honey
- 1 teaspoon tomato ketchup
- 1 chilli pepper (s)
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Peel the onion + garlic and cut into cubes. Fry this together with the minced meat in a pan with oil or let it take color. Chop the chilli and coriander into small pieces, grate the ginger, press the garlic and add everything together with a little pepper, a pinch of salt and soy sauce to the minced meat mixture. Allow to cool slightly.
- Whisk the egg. Spread out the dough sheets and cut into the desired size. For a triangle, for example, cut a square basic shape, brush the edges with egg, put some minced meat mixture in the middle, turn one corner and press the folded edges firmly on.
- For wonton bags, brush the side edges with egg, put the minced meat mixture in the middle, bring the four corners upwards together and screw in. If you prefer a roll as a shape, the larger and slightly thinner spring roll dough is just what you need. Brush the sides with egg as well, put the mixture in the middle and start rolling in from top to bottom. Fold in the sides halfway and then roll all the way down.
- Then fry the triangles, bags or rolls in hot fat (wok or deep fryer) until golden yellow. Drain and lay dry on kitchen paper so that the excess fat can be absorbed.
- For the sauce, roughly chop the chilli, mix with honey, vinegar and tomato ketchup and season with a pinch of salt. Serve as a sweet, sour and spicy dip with the dumplings.
- Good Appetite!
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