Wan Tans with Ground Meat Filling

Ingredients

• 12 g Mu-Err mushroom
• 2 cloves garlic
• 0.5 bunch coriander (10 g)
• 100 g soy sprouts
• 2 tbsp sesame oil
• 300 g Ground Beef
• 2 tbsp Soy sauce
• 1 tbsp fish sauce
• 1 tbsp chili sauce
• 18 Wan-Tan dough sheets (Asian grocery)
• 1 Carrot
• 0.25 head Chinese cabbage

Instructions

1. 1.

   Soak mushrooms in lukewarm water. Peel and finely chop garlic. Wash coriander, shake dry, finely chop leaves. Drain mushrooms and finely chop. Wash and chop soy sprouts.

2. 2.

   Heat sesame oil in a pan. Add ground beef and cook over medium heat for 8–10 minutes until crumbly. Stir in garlic, herbs, soy sprouts, soy sauce, fish sauce, and chili sauce; season to taste.

3. 3.

   Brush Wan-Tans with water and place 1 tsp of meat filling on each. Fold dough like small envelopes over the filling and press firmly. Cover filled Wan-Tans with a damp kitchen towel.

4. 4.

   Peel carrot, slit lengthwise, and cut into flower shapes. Trim cabbage, wash, and roughly tear into pieces.

5. 5.

   Bring water to a boil in a pot with a steamer basket. Place carrot, cabbage, and Wan Tans in the basket, cover, and steam over boiling water for about 8 minutes. Arrange Wan Tans with vegetables on plates and serve with a drizzle of chili sauce.