Put the flour in a bowl and add a pinch of salt. Pour in the lukewarm water and process into a dough. You can do this with chopsticks and then knead by hand as well as with a suitable food processor. Now shape the dough into a roll, cover and place in the refrigerator for at least an hour.
Now it`s time to get the filling. To do this, first cut the pointed cabbage finely. Then cut the mushrooms into strips and the spring onions into fine rings. Now fry the vegetables in a wok with a little coconut oil.
Then the spices are prepared. To do this, peel and finely dice the fresh turmeric and ginger. Finely chop some chilli and beat up a piece of lemongrass. Now add all the spices to the vegetables and let them continue to fry. Deglaze with the soy sauce, put a lid on the wok and let the vegetables simmer. Possibly add some water. Then let the vegetables cool down.
Now it`s up to the dumplings. First dust a work surface with flour. Then cut the dough into small pieces and roll out about 8 cm in diameter. Then take the pieces of dough in your hand and put some of the vegetable filling in the middle. Seal the dough pieces and place them in a bamboo basket lined with parchment paper. One serving is five dumplings, these fit exactly in the basket. Steam in steam with the lid closed for 10 minutes.
Serve with soy sauce.
Note: Dumplings are very popular in Asia. They can be made with a variety of fillings. We used young pointed cabbage, shiitake and oyster mushrooms for this. It also contains spring onions, ginger, fresh turmeric, garlic and chilli. They are served with soy sauce. Dumplings, also known as dim sum, are served as street food in half of Asia. Whether with sweet bean paste for breakfast, or hearty at the popular night markets. The preparation is certainly a bit laborious, but the result is worth the effort.
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