This daring flavor combo brings a dose of sunshine for the cold days.
Ingredients for 10 dumplings
For the dough
175 ml water, lukewarm (approx. 35°C), add more if needed
20 g fresh yeast
1 tsp sugar
Pinch of salt
350 g wheat flour
For the filling
100 g HANDL TYROL Fine Bacon Strips
200 g raw, peeled prawns
120 g Chinese cabbage
50 g roasted and salted peanuts
3 spring onions
1 chilli, optional
½ tsp freshly grated ginger
1 garlic clove
1 tbsp rice vinegar
2 tbsp dark roasted sesame oil
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp coriander seeds
1 lime (juice and zest)
Additionally
A dash of vegetable oil
175 ml water
1 tbsp potato starch
Dipping sauce
2 spring onions
2 tbsp honey
30 ml rice vinegar
1 lime (juice and zest)
Fresh coriander, optional
75 ml soy sauce
1 cm fresh ginger, grated
1 garlic clove
2 tbsp sesame seeds
2 tbsp dark roasted sesame oil
75 ml water
For the tyrolean flavour: HANDL TYROL Fine Bacon Strips
Method
Level of difficulty:
Professional
Dough
- In a small bowl, mix the yeast with water and sugar. Set aside for about 5 minutes.
- In a large bowl, mix the flour and a pinch of salt. Add the yeast mixture and knead using a dough hook for about 5 minutes until a smooth dough forms.
- Place the dough in a lightly oiled bowl, cover, and leave it to rest in a warm place for about 45 minutes, or until it doubles in size.
- While the dough rises, prepare the filling.
Filling
- Chop the prawns into small cubes. Finely chop the Chinese cabbage, spring onions, garlic, ginger, and chilli (if using). Roughly chop the peanuts. Crush the coriander seeds in a mortar.
- In a pan, fry the bacon strips until crispy without adding extra fat. Remove and place on kitchen paper to drain. Keep the bacon fat in the pan.
- In the same pan, lightly sauté the prawns and then transfer them to a bowl.
- In the same pan, sauté the Chinese cabbage, spring onions, coriander seeds, and peanuts. Add garlic, ginger, chilli, and the zest of half a lime. Squeeze in the juice of one lime.
- Add oyster sauce, soy sauce, and sesame oil to the pan and mix well.
- Transfer the sautéed mixture to the bowl with the prawns. Add the crispy bacon strips and mix everything together. Set aside to cool.
Assembling the Dumplings
- Once the dough has doubled in size, knead it briefly on a floured surface. Roll the dough into a long log and divide it into 10 pieces.
- Flatten each piece with your palm and roll it into a circle (about 12 cm in diameter). Place 2 tablespoons of the filling in the centre, then fold the dough around the filling, sealing it well.
- To fry and steam the dumplings: Heat the vegetable oil in a pan over medium heat. Place the dumplings in the pan with the folded side down and fry for 2-3 minutes until the bottoms are crispy. Once browned, turn the dumplings over.
- Mix 150 ml of water with 1 tablespoon of potato starch, then carefully pour the mixture into the pan. Immediately cover the pan and steam the dumplings on low heat for about 15 minutes, or until the water has evaporated.
Dipping Sauce
- In a bowl, mix honey, rice vinegar, sesame oil, lime juice and zest, soy sauce, water, and sesame seeds.
- Finely chop spring onions, chilli, and coriander (if using) and add them to the sauce. Grate the ginger and garlic into the bowl. Stir everything together and transfer to a dipping dish.
Serve
- Remove the dumplings from the pan and place them on a plate. Serve with the dipping sauce and sprinkle with sesame seeds.
For the looks: Sprinkle the dumplings with sesame seeds before serving.