Filo Pastry Dumplings with Ground Beef Filling and Plum Dip

Ingredients

• 3 cm fresh ginger
• 2 cloves garlic
• 8 ripe plums
• 2 red chilies
• soy oil
• 3 tbsp brown sugar
• 2 tbsp sherry vinegar
• soy sauce
• 450 g ground beef
• 0.5 bunch coriander
• 1 tsp Sambal oelek
• 1 tbsp oyster sauce
• 4 sheets filo pastry (40x50 cm)
• 2 tbsp liquid butter
• 1 Egg white

Instructions

1. 1.

   Peel and finely chop the ginger and garlic for the dip. Wash, halve, pit, and dice the plums. Wash, halve lengthwise, deseed, and finely chop the chilies. In a pot with 1 tbsp hot oil, sauté half of the ginger, garlic, and chili; add the plums and sprinkle with sugar. Let caramelize lightly, deglaze with vinegar, and pour in about 130 ml water. Simmer the plums over medium heat until soft, remove 1 tbsp, and puree the rest. If too thick, add more water and season the dip with soy sauce. Return the remaining plum pieces and let the dip cool.

2. 2.

   Sauté the remaining ginger, garlic, and chili in a hot pan with oil; add the ground beef and cook until crumbly. Rinse and dry the coriander, finely chop, and mix in. Season with 2 tbsp soy sauce, sambal oelek, and oyster sauce.

3. 3.

   Remove the mixture from heat and let it cool slightly.

4. 4.

   Lay out the filo sheets, spread butter on one sheet and place another on top; repeat with the remaining sheets. Cut the pastry lengthwise into 10 cm wide strips.

5. 5.

   Place a small amount of beef filling in the lower left corner of each 10x10 cm square strip and fold diagonally to form a triangle. Continue folding the resulting triangle until triangular dumplings are formed. Brush edges with egg white and press firmly.

6. 6.

   Heat plenty of oil in a wok and fry the dumplings until golden brown. Remove with a slotted spoon, drain on paper towels, and serve with plum dip.