Serves: 6
In this recipe you use a simple yeast dough, instead of the more complicated traditional one. The stuffing used is merely an example -- you should experiment to find your favorite.
Dough:
9 ounces Plain FLOUR
1/4 ounce Fresh yeast
SUGAR pinch
1/2 tablespoon Sunflower OIL
Salt pinch
Filling:
GARLIC clove 1
1 teaspoon Fresh GINGER
SHALLOTS 5
2 tablespoons Vegetable oil
7 ounces SPINACH
1 tablespoon Soy sauce
Tabasco or chili oil few drops
Prepare the dumpling dough: This process may be done with a mixer or by hand.
Crumble the yeast into a bowl containing 1/4 cup/ 60 ml of warm water. Mix in a little flour with the sugar and leave to ferment for 10 minutes. Sift the flour and salt onto a work surface and make a well in the center. Pour the remaining water, fermented yeast, salt, and oil into the well. Using your fingers gradually mix the flour with the yeast and water until the mixture becomes a dough. Knead the dough for 8 minutes, until it is smooth, soft, and elastic. Add more flour if it becomes sticky, or more water if it has a stiff texture. Grease a bowl with oil. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and leave in a warm place for approximately one hour, until the dough has doubled in size. Knead the dough for 5 minutes.
Prepare the filling: Peel and chop the garlic clove. Peel and grate the ginger.
Peel and chop the shallots. Wash, drain, and chop the spinach.
Heat the vegetable oil in a frying pan. Fry the chopped garlic, ginger and shallots in this oil until they are soft. Add the spinach to the garlic, ginger and shallots, and continue to cook over high heat for 3 minutes. Season to taste with soy sauce and chili oil. Add salt if necessary. Set aside to
. Punch the dough and roll it out very thinly. Cut the dough into circles of 8 cm/ 3 inches in diameter.
Stuff the dumplings: Place a little of the filling in the center of each circle. Bring the edges of the dough to the middle and seal with your fingers. Place each dumpling on a round sheet of baking paper and place in a steamer. *STEAM* for 20 minutes until they are puffy and firm.
Serve hot.
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