制备过程
1 小时
等待时间
30 分钟
烘烤的时间:烘烤时间取决于机器
20 分钟
个数
24
Dough
300 g plain flour
150 ml water
2 g salt
Filling
450 g mixed mushrooms (e.g. oyster mushrooms, champignons, shiitake)
finely chopped
2 spring onions
cut into fine rings
2 cloves of garlic
crushed
1 chilli pepper
halved, deseeded, chopped
10 g ginger
grated
Peanut oil for sweating
½ bunch of coriander
chopped
1 tbsp roasted sesame oil
3 tbsp soy sauce
Shaping
Cornflour for rolling out
Oil for greasing
Ponzu sauce
50 g icing sugar
50 ml lime juice
50 ml mirin (sweetened sake or rice wine)
100 ml soy sauce
Serving
Some sriracha
Dough
Combine all the ingredients in a bowl and knead to a firm dough. Shape the dough into a ball, cover and leave to rest in the refrigerator for 30 minutes.
Filling
Fry all the ingredients up to and including the ginger in peanut oil in a large pan over a medium heat until golden brown.
Add the coriander and season with the soy sauce and sesame oil to taste. Allow to cool.
Shaping
Dust the work surface with cornflour. Roll out the dough about 1 mm thick. Cut 24 rounds of about ø 10 cm out of the dough. Knead any leftover dough together. Repeat the process until all the dough is used up.
Put 1 tsp of the filling in the centre of each round. Brush the edge of the dough with water, then fold the dough over the filling. Pleat one side of the dough and press down firmly on the other side. Place the dumplings on a lightly oiled, perforated stainless steel tray.
Cook the dumplings at 100 °C for 20 minutes using the steam mode.
Remove from the stainless steel tray after cooking.
Ponzu sauce
Whisk all the ingredients together in a bowl.
Serving
Serve the dumplings with ponzu sauce and sriracha.
Cooking steps
在 蒸汽 期间为 100 20 分钟°C
小费
Dumpling dough is available from Asian shops.
附加信息
食谱编号
S09
创建人
V-ZUG 瑞族
创建时间
2022/1/26