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1 h 15 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 74
  • Fat about 2g
  • Carbohydrates about 9g
  • Protein about 4g
This is needed
This is needed for 20 piece
  • 250 g white flour
  • 1.5 dl water
  • 1 pinch salt
  • 200 g minced meat (beef)
  • 1 pak choi (approx. 150 g), finely chopped
  • 100 g shiitake mushrooms, finely chopped
  • 1 stick lemongrass, core finely chopped
  • 2 garlic clove, squeezed
  • 1 tbsp sesame oil
  • 2 tsp ginger, finely grated
  • 1.5 tbsp soy sauce
  • 4 tbsp soy sauce
  • 1 garlic clove, squeezed
  • 0.5 bunch coriander, finely chopped
  • For 2 bamboo steaming baskets (each approx. 22 cm in diameter), lined with baking paper For 20 dumplings
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And that's how it's done
And that's how it's done
Mix the flour and salt in a bowl, pour in the water, knead into a smooth dough, cover and leave to rest at room temperature for approx. 20 mins.
Mix the meat with all of the other ingredients and the sesame oil.
To shape
Shape the dough into 2 rolls, each approx. 20 cm in diameter. Cut each roll into 10 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 12 cm in diameter).
Place 1 tbsp of filling in the middle of one piece of dough. Brush with a little water, press the edges together using your thumb and forefinger, place in the prepared steaming baskets.
To steam
Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, bring to the boil. Place the second basket on top, cover and steam over a medium heat for approx. 5 mins. Change the position of the baskets around, steam for approx. 5 mins. more.
Combine the soy sauce, garlic and coriander, serve alongside the dumplings as a dip.

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