Chinese-Style Stuffed Dumplings

Ingredients

• 400 g spelt whole‑grain flour
• 2 tbsp sesame oil
• Salt
• 2 dried shiitake mushrooms
• 250 g Beef Tenderloin
• 2 bunches chives (40 g)
• 25 g ginger
• 2 Spring Onions
• 6 tbsp soy sauce
• 2 tbsp rice wine
• ground Szechuan pepper
• 8 tbsp dark rice vinegar

Instructions

1. 1.

   Knead the flour with 200 ml lukewarm water, 1 tbsp sesame oil and salt into a smooth dough. Shape into a ball, wrap and let rest for 1 hour.

2. 2.

   Soak the mushrooms in lukewarm water for about 30 minutes. Slice the beef tenderloin into fine strips, then finely chop them. Wash the chives, shake dry and set aside 40 stems. Cut the remaining chives small. Peel the ginger and reserve half. Trim the spring onions and finely chop with the reserved ginger.

3. 3.

   Drain the mushrooms and cut off tough stems. Finely chop mushroom caps and mix with beef, chopped chives, ginger, spring onions, 2 tbsp soy sauce and rice wine, kneading thoroughly. Season the filling with salt and Szechuan pepper.

4. 4.

   Knead the dough again on a floured surface, roll into a log, then cut into 40 pieces. Roll each piece into a thin circle.

5. 5.

   Fill each wrapper with 1–2 tsp of filling, fold into a pouch, seal well to prevent leakage, and tie with chive stems. Boil plenty of water in a large pot and cook the dumplings for about 3 minutes until al dente.

6. 6.

   Meanwhile, whisk rice vinegar with remaining soy sauce and sesame oil. Grate the reserved ginger finely and add to the sauce. Remove the dumplings with a slotted spoon, drain, and serve on a preheated plate with the sauce on the side.