It is time to make dumplings again! I found dried shrimps, a delicacy for me, and that enhances any Asian dish!
150 g water
300 g all-purpose flour
Heat the water until 80C. Take it out of the stove, and place it in a heat resistant bowl. Add the flour. With a wooden spoon, mix it. Then mix it with hands until you have a soft dough. Be careful because is very hot. Wrap it with a kitchen towel, and let it rest for 30 minutes.
With a pasta machine or rolling pan, flatten the dough up to 3 mm. In a machine, is number 6. Cut small circles of dough.
10g fresh root ginger finely chopped
2 garlic cloves chopped
7 chives sliced (3 mm)
200g medium raw prawns peeled
100 grams of finely chopped green cabbage
2 tablespoons of dried shrimps previously soaked in warm water for 6 hours
1 tablespoon toasted sesame oil
2 tablespoons rice wine
2 tablespoons soy sauce
In a food processor, place all the ingredients and mix them for 1 minute. Set aside
Place a dumpling circle, fill it with a teaspoon of filling, and boil it for 5 minutes or until they are floating. Take them out of the water, and stir fry them for 1 minute each side. Serve them warm with dumpling sauce. ENJOY!!