Szetchuan Dumplings – Chiao Tsu

Have fun preparing this mushroom dish!

Roll out the dough bands for these envelopes not quite as paper-thin as for the other little bags, cut into squares of 7cm.

For the filling, soak the mushrooms in boiling water for half an hour.

Put the meat through the grinder or mince it in a chopper.

Mix in garlic, sherry, ginger, soy sauce and sesame oil.

Cut the Chinese cabbage diagonally into tender strips, knead with salt and pull for a few min until softened. Rinse out the salt. Work the cabbage into the meat with the chopped scallions and mushrooms and the remaining seasonings.

Put each tbsp of farce on a pastry sheet. Brush the free work surface with egg white. Fold the dough piece into a triangle, pressing the edges well together to prevent the pouches from opening.

Steam fry as described above. Arrange with the crispy side up.

Steam frying is a cooking method recommended for pasta dough that would not cook properly by frying alone because it lacks the necessary moisture. In steam frying, the pasta is initially browned in hot oil. When they are crispy on the bottom, they are deglazed with a good shot of water. Under a lid placed on the spot, steam develops extensively, in which the pouches finally cook.

(Khb April

97)

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