Dim Sum with Ground Meat Filling

Ingredients

• 12 Wan-Tan dough sheets (round; frozen)
• 200 g bamboo shoots (glass)
• 10 g ginger (1 piece)
• 250 g mixed ground meat
• 1 tbsp rice wine
• 1 tbsp light soy sauce
• Salt
• Pepper
• a pinch of sugar
• 3 scallions
• chili sauce

Instructions

1. 1.

   Let the dough sheets thaw side by side. Drain the bamboo shoots well in a sieve.

2. 2.

   Meanwhile, peel and finely chop the ginger. Mix the bamboo shoots with ginger, ground meat, rice wine, and soy sauce. Season with salt, pepper, and a pinch of sugar.

3. 3.

   Wash and trim the scallions; remove 12 individual wrappers and blanch them in boiling water for 1–2 minutes. Finely chop the remaining scallions and combine with the meat mixture. Spread the filling onto the dough sheets.

4. 4.

   Fold each circle into a pouch and tie with a scallion strip. Place the dim sum side by side in a steamer basket and steam over hot water for about 12 minutes.

5. 5.

   Remove the scallion strips before serving if desired, and serve with chili sauce to taste.