Page 19 - Redefine Cokbook 24h

Soup Dumplings

60 pcs.

INGREDIENTS
DUMPLING DOUGH DUMPLING FILLING
600 g Bread “00” flour 1 kg Alt-minced meat
300 g All purpose flour 100 g Minced ginger
100 g Canola Oil 250 g Minced scallions
525 ml Water 5 g Sesame oil
5 g Chili oil
PREPARATION
DOUGH
1. Bring the water to a boil
2. Measure oil and water together
3. In a food processor mix flours
4. Gradually add the oil and water to the flours, then blend until
it forms nice dough
5. Wrap with plastic wrap, let it rest for 1 hour
FILLING
Mix all ingredients together in a bowl
COOKING
1. Flour the surface a bit to prevent the dough from sticking, then
knead the dough with a pasta maker to #5 thickness
2. Punch the dough using a cookie cutter (8 cm diameter)
3. Place in the center of the dough circle, 15 g filling, fold and set aside
4. After all the dumplings are folded, they can be safely stored in a
freezer for up to 1 month or immediately cooked using steam.
5. Cook fresh dumplings in high steam for 6 min. If frozen, steam them
for 11 min and serve
ASSEMBLING
Serve dumplings in Chinese spoons with a touch of soy, ginger, and
fresh slices of scallion.

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