
Chinese-style steamed dumplings
Ingredients
Instructions
- 75g Flour
- 30 g Potato starch
- 1 tbsp. coffee Hazelnut oil
- 1 tbsp. teaspoon Matcha green tea powder
- 16 sheets of “gyoza” ravioli (Asian grocery stores)
- 100 g Chopped chicken fillet
- 100 g minced pork
- 6 raw prawns
- 10 sprigs of chives
- 3 sprigs of cilantro
- zest of 1/2 organic lemon
- 2 tbsp. teaspoon Chopped fresh ginger
- A few strips of colored beets
- 4 tbsp. tablespoon soy sauce
- ½ tsp. teaspoon chilli sauce (Asian grocery stores)
- Salt
- Pepper
- In a bowl, mix the flour and cornstarch.
- Add salt, Matcha tea, hazelnut oil and for 12 cl of boiling water, stirring vigorously.
- Form a ball and refrigerate.
- Prepare the 3 stuffings in 3 bowls: in the first, place the ground chicken, the grated lemon zest, a little ground ginger, salt and pepper.
- In the second, season the pork with a little ginger, salt, pepper and chopped chives.
- Chop the peeled prawns, place them in the third bowl and season them with ginger, chopped coriander, salt and pepper.
- Brush the gyoza sheets with water, place a dab of chicken stuffing in the center and scrunch the dough around the dumpling.
- Repeat for all the chicken and then the beef.
- Divide the tea paste into small balls, roll them out into a disc, moisten them, place a little shrimp stuffing and close them.
- Make small holes in discs of parchment paper, place them in steamer baskets then install the ravioli.
- Sprinkle the open ravioli with chopped colored beets.
- Place the steamer baskets on a pan of boiling water and cook for 15 minutes.
- Serve with a little soy sauce mixed with the chilli sauce, in small cups.
Chinese-style steamed dumplings
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Chinese-style steamed dumplings Recipe – Chinese-style steamed dumplings Recipes
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