Filled Bean Dumplings

Ingredients

• 200 g green soybeans (fresh or frozen)
• 1 Garlic clove
• 2 cm ginger
• 100 g shiitake mushrooms
• 4 Spring Onions
• 80 ml light sesame oil
• 1 tbsp hoisin sauce
• chili powder
• 16 wan-tan dough sheets
• 1 handful dried paprika peppers

Instructions

1. 1.

   Rinse the soybeans and blanch them briefly in salted water. Shock in cold water and drain well.

2. 2.

   Peel the garlic and ginger, then finely chop both with the beans using a food processor. Clean and dice the mushrooms. Sauté the mushroom mixture in 1 tbsp hot oil in a pan or wok for 1-2 minutes, remove, cool, then mix into the bean paste along with hoisin sauce and chili. Spoon about 1 tbsp onto the center of each wan-tan sheet, fold the dough around it, lift, and press firmly (spray water if needed to seal). Shape into small cups and place in a greased bamboo steamer basket. Steam over hot water for about 15 minutes.

3. 3.

   Meanwhile, roughly chop the paprika and heat the remaining oil in a pan until hot. Drizzle the paprika oil over the dumplings before serving.