Shrimp Dumplings (Dim Sum) with Sweet and Sour Sauce

Ingredients

• 200 g Flour
• 1 pinch salt
• 1 tbsp germ oil
• 350 g cooked shrimp (peeled and deveined)
• 2 Garlic cloves
• 1 tbsp soy sauce
• 1 tbsp freshly chopped coriander
• flour (for the work surface)
• germ oil (for the bamboo steamer)
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp soy oil
• 1 tbsp Lemon Juice
• 4 tbsp ketchup
• 1 tbsp chives

Instructions

1. 1.

   For the dough, mix flour with salt, sift onto a work surface, press a well in the center and pour in 6 tbsp cold water and the oil. Knead quickly by hand into a smooth dough, wrap in foil and let rest for 20 minutes.

2. 2.

   Meanwhile chop the shrimp, peel one garlic clove and mince it, then mix with coriander and soy sauce into the shrimp.

3. 3.

   Divide the dough in half and roll on floured surface into rounds about 2 cm thick.

4. 4.

   Cut out circles about 1 cm thick and roll them into thin discs about 13 cm diameter.

5. 5.

   Place a teaspoon of the shrimp mixture in the center of each disc, bring edges together, press firmly and shape into pockets.

6. 6.

   Put the pockets into a greased bamboo steamer, seal it and place in a pot with boiling water (the steamer should not touch the water). Steam for about 8 minutes.

7. 7.

   Meanwhile peel the remaining garlic, squeeze out juice and mix with honey, soy sauce, oil, lemon juice, ketchup and chives. Taste and adjust seasoning.

8. 8.

   Serve by spreading sauce on a plate, placing the pockets on top and serving immediately.