Dumplings

Ingredients

• 1 stalk of leek
• 1 clove of garlic
• 1 onion
• 200 g mushrooms
• Sesame oil (for sautéing)
• 1 tbsp yeast extract
• 1 tbsp Rice vinegar
• Salt
• Pepper
• 1 tsp Sriracha sauce
• 10 dumpling wrappers or wonton dough sheets
• Soy sauce (for dipping)

Instructions

1. 1.

   Clean, wash and finely chop the leek. Peel the garlic and onion. Mince the garlic and dice the onion into small cubes. Clean and chop the mushrooms.

2. 2.

   Heat a pan with sesame oil and sauté the vegetables for 4–5 minutes until translucent. Add the yeast extract and cook briefly more.

3. 3.

   Deglaze the vegetables with rice vinegar, then season with salt, pepper and Sriracha sauce. Let the mixture cool and set aside.

4. 4.

   To fill the dumplings, place each wrapper on a plate. Moisten the outer edges with a little water. Spoon about 1 heaping teaspoon of vegetable filling into the center of each wrapper. Fold the dough over and seal with your fingers to create a fan shape. Repeat until all wrappers and filling are used up.

5. 5.

   Heat a large pan with sesame oil. Add the dumplings and fry over medium heat for about 2–3 minutes. Pour in approximately 200 ml water, cover the pan, and steam the dumplings until the liquid has evaporated. Serve the dumplings with soy sauce.