My friend told me the other day that “Japanese dishes are tasty, but takes lot of time to cook and only little time to eat it. This recipe is one of them. The time spent is worth it tough!
Mick learned it from a Chinese friend in Japan, thus captures both cultures in one great dish! So, let´s get started!
- minced pork meat
- salt and pepper
- chili peppers (optional)
- soy sauce
- spicy oil (e.g. chillli oil, spicy sesame oil)
Got all ingredients? Let´s get you hands dirty now.
Mix warm water with a bit of sugar and yeast and let it rise in a warm place. In meanwhile make a pile from a flour, and in the middle make a flatter space, put salt in it and once the yeast grows, pour it in. Use your hands to mix all the ingredients. If the mixture is too sticky and liquid, add more flour. Place the dough in a bowl and let is rise for a bit more in a warm place.
Use a grater or knife and chop the cabbage and onions into small pieces. Squeeze out all the extra liquid and place it on a blow, mix it with chopped or pressed garlic and minced meat. Add salt and pepper.
Once the dough raises, cut out small pieces of it and make small circles from it, In the middle they should be a bit thicker to support the filling. Size is up to you, but remember that they will get bigger in the steamer. Richly fill in each circle with the filling and close the dumpling, leaving the middle open (see picture, use “paper folding” style).
Place the dumpling to a steamer with boiling water. We used small squares of baking paper to make sure that dumplings don´t stick together and to the steamer. Boil for approx. 20 mins.
While you are waiting for dumplings to boil, prepare the sauce. Just mix soy sauce with spicy oil (1:1) and a little bit of vinegar. Serve together with dumplings.