Serves : 4
Preparation time: 20 minutes
Cooking time : 2 to 4 minutes
Ingredients
- 200 g leftover cooked chuck roast or other braised meat
- 60 ml (4 tablespoons) sesame oil
- 15 ml (1 tbsp.) ginger, grated
- 75 ml (5 tablespoons) water chestnuts, chopped
- 4 button mushrooms, finely chopped
- 5 ml (1 tsp.) Oekel Sambal hot sauce
- 1 garlic clove, chopped
- 60 ml (4 tbsp.) soy sauce
- 75 ml (5 tbsp.) green onions, sliced into rings
- 20 sheets dumpling pastry, round or square
- 15 ml (1 tbsp.) peanut butter
- 30 ml (2 tbsp.) rice vinegar
- 30 ml (2 tablespoons) sesame seeds
- Salt and pepper to taste
Preparation
- Shred meat.
- In a bowl, add the shredded meat, oil, ginger, chestnuts, mushrooms, chili pepper, garlic, soy sauce and green onion rings. Check seasoning.
- Roll out the dumpling dough sheets on the work surface.
- Place a small ball of dumpling mixture in the center of each sheet. Moisten the edges of the sheets and fold the dough over itself to form a half-moon or triangle.
- Cook the dumplings in boiling salted water for 2 minutes. Remove and set aside in a bowl.
- Add the peanut butter and rice vinegar to the dumplings, sprinkle with sesame seeds and mix well.
