Chinese Structures

Summary

Ingredients

For the dough:

• 500g flour
• 250 ml water, lukewarm
• 1 bag / s dry yeast

For the filling:

• 500 g minced meat
• 1 egg (s)
• salt and pepper
• 1 teaspoon, heaped ginger, also fresher
• 1 teaspoon, heaped spice mixture (China)
• 1 leek or large onion
• 1 small can bamboo shoot (s)
• 2 cloves garlic
• Sauce (teriyaki)

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Instructions

1. In a bowl, mix the dry yeast with the lukewarm water until dissolved. Add the flour and knead until the dough no longer sticks to your fingers. Cover with a damp towel and let rest for 15 minutes.
2. While the dough rests, prepare the filling by mixing the minced meat with the remaining ingredients until it becomes a sticky paste.
3. Dust the work surface with flour and divide the dough into 4 equal pieces. Roll each piece into a 2 cm (0.75 in) thick cylinder. Cut each cylinder into 5 equal-length pieces. Flatten each piece into a round disc about 10 cm (4 in) in diameter. Place roughly 1 tablespoon of filling in the center of each disc, then fold the edges up and pinch them together to seal, twisting the top to ensure everything is well sealed.
4. Line a sieve with a damp cloth and place the dumplings on it. Suspend the sieve over a saucepan filled with water (the water should not touch the dumplings). Cover and steam for 15 minutes.
5. Serve hot with teriyaki sauce, or chill and serve cold.