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Asian dumplings
Preparation time: about 1 hour | Makes about 60 pcs. | For the small Dumpling Maker
For a steaming or bamboo basket, covered with baking paper
250 g
minced meat (chicken)
50 g
shiitake or button mushrooms,
finely chopped
2 tbsp.
cilantro, finely chopped
1 tbsp.
soy sauce
1 tsp.
ginger, finely grated
2
rolls of pasta dough
(each approx. 16 x 56 cm), cold
100 ml
sweet chili sauce
1 tsp.
lime juice
1 tbsp.
cilantro, finely chopped
Serving: 360 kcal, Fat 5 g, Carbohydrate 57 g, Protein 20 g
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1. Mix minced meat and all ingredients well up
to and including ginger.
2. Cut, fill and shape dough (page 6).
3. Place steaming basket in a wide pan. Fill
with water just below the base of the
basket, distribute dumplings in portions in
the steaming basket. Cover and cook the
dumplings over medium heat for about
10 min.
4. Mix sweet chili sauce, lime juice and
cilantro, serve with dumplings.
Empanadas
Preparation time: about 45 min. | Makes about 30 pcs. | Baking: about 20 min.
For the large Dumpling Maker
400 g
minced meat (beef)
40 g
unsalted shelled pistachios,
finely chopped
1
onion, finely chopped
1
organic lemon, only grated peel
½ tsp. Espelette pepper or sweet paprika
½ tsp. salt
2
rolled out cake doughs
(each approx. 25 x 42 cm), cold
1
egg, whisked
2 tbsp. black sesame seeds
Serving: 961 kcal, Fat 61 g, Carbohydrate 68 g, Protein 33 g
1. Mix minced meat and all ingredients well up
to and including salt.
2. Cut, fill and shape dough (page 6). Place
empanadas on a baking tray covered with
baking paper, brush with egg and sprinkle
with sesame seeds.
3. Backing: approx. 20 min. in the oven
preheated to 200 degrees Celsius
(convection).
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