Wan Tans

Ingredients

• 300 g wan-tan dough (frozen, about 48 sheets)
• 1 walnut-sized piece ginger
• 0.5 bunch Chinese scallions
• 2 cloves garlic
• 400 g mixed ground meat
• Salt
• pepper (ground)
• 2 tbsp rice wine
• 1 tbsp Sesame oil
• 2 Eggs
• soy sauce (2 tsp each)
• rice vinegar (2 tsp each)
• 2 tsp Sichuan peppercorns (freshly ground)
• coriander greens for garnish

Instructions

1. 1.

   Thaw the Wan-Tan dough, gently separate and lay on kitchen towels.

2. 2.

   Peel ginger and garlic, finely chop each.

3. 3.

   Slice scallions into rings.

4. 4.

   Mix ground meat with ginger, salt, pepper, rice wine, sesame oil, and eggs.

5. 5.

   Place a portion of filling in the center of each dough sheet, brush edges with water, fold together.

6. 6.

   Bring plenty lightly salted water to boil. Add filled Wan-Tan and cook uncovered until dumplings rise, then pour in 1 glass cold water and simmer for another 2 minutes.

7. 7.

   Meanwhile prepare soup cups. In each cup add ½ tsp soy sauce and vinegar, a quarter of the scallions and garlic, and ½ tsp Sichuan peppercorns.

8. 8.

   Use a slotted spoon to serve Wan-Tan into the cups, garnish with coriander greens as desired, and serve.