Chinese Structures

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Baking
Cuisine European
Servings (Default: 1)

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)
Chinese Structures
Chinese Structures

Instructions

  1. Put the flour in a bowl. Mix the yeast in lukewarm water and then mix with the flour. Knead the dough until it no longer sticks to your fingers. Then cover the dough with a damp towel and let it rest for 15 minutes.
  2. In the meantime, mix the minced meat and the remaining ingredients so that it becomes a sticky mass. (Also works in the Thermomix for 15 seconds, level 6.)
  3. Then spread some flour on the work surface and divide the dough into four equal pieces. Then roll these pieces into 2 cm thick sausages and divide them into 5 pieces of equal length. Roll out the pieces of dough into round dough plates about 10 cm in diameter. Take the platelets in your hand and use a tablespoon to pour the filling into the platelets. Then press the top of the dough together like a packet and then twist it until everything is well sealed.
  4. Line a sieve with a damp cloth and place the dumplings on it. Hang the sieve in a saucepan filled with water and steam the dumplings for 15 minutes. (Put some baking paper in the Varoma from the Thermomix, place the dumplings on top and then set Varoma level 2 for 12 minutes.)
  5. The dumplings taste great with teriyaki sauce. Still very tasty when cold. In China, these yeast dough rolls can be found almost everywhere.

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