Wan Tans with two dips

Ingredients

• 125 g flour
• 1 tsp turmeric
• Salt
• 3 spring onions
• 150 g Mushrooms
• 1 tsp ginger (fresh grated)
• 0.5 dried chili pepper
• 1 tsp lemon juice
• 3 tbsp oil
• 3 fresh green chilies
• 1 Egg white
• 1 tsp ginger (fresh grated)
• Pepper
• 1 onion
• 1 tbsp honey
• 1 tbsp vinegar
• 6 tbsp soy sauce
• 1 tsp ginger (fresh grated)
• 1 Garlic clove
• 1 red chili pepper
• 6 tbsp tomato puree
• 2 tbsp white wine vinegar
• 2 tbsp cane sugar
• 1 tbsp Sesame oil

Instructions

1. 1.

   Knead the flour with 1 tbsp oil and 5-6 tbsp water, turmeric, and a pinch of salt into a smooth dough. Wrap in a cloth and let rest for about 30 minutes.

2. 2.

   Meanwhile, clean and finely chop spring onions. Grate mushrooms and also finely chop them.

3. 3.

   Heat a wok, add 2 tbsp oil, then stir-fry grated ginger, spring onions, and mushrooms. Add shredded dried chili and lemon juice, mix, and let cool slightly.

4. 4.

   Blend the mushroom mixture with egg white, season with salt and pepper. Divide dough into 20 pieces and roll each into small discs on a lightly floured surface. Place about 1 tsp filling in the center of each disc. Moisten edges with water, fold to form small pockets, and twist slightly.

5. 5.

   Place the Wan Tans in a steamer basket without touching each other. Heat some water in the wok, then place the steamer basket over it and steam covered over medium heat for about 10 minutes, keeping warm.

6. 6.

   For the green chili sauce, peel and finely chop an onion. Deseed and dice fresh green chilies. In a pot, combine honey, vinegar, soy sauce, and 100 ml water; bring to a boil. Add ginger, chilies, and onion, simmer over medium heat for 10 minutes until thickened, then blend smooth.

7. 7.

   For the red chili sauce, wash, deseed, and finely chop a red chili pepper. In a pot, combine garlic, grated ginger, tomato puree, vinegar, cane sugar, and sesame oil; let simmer on low heat for 2 minutes, then blend smooth.

8. 8.

   Serve the Wan Tans with both sauces on the side.