Traditional chinese dumplings with a touch of Norwegian caramel cheese - a must try!
- 3 Pcs Diced Scallions
- 400 g Minced meat (pork or beef to taste)
- 100 g TINE® Brunost™, grated
- 1,5 Pcs Red chillies
- 2 Cloves of Garlic
- 1/2 Onion
- 1 Tbsp Coriander
- 1 Tbsp Ginger, grated
- 2 Tbsp Soy sauce
- 2 Tbsp Hoisin sauce
- 1/2 tsp Sesame oil
- 1 Pcs Lime
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2,5 dl Wheat flour
- 1 dl Water
Roast minced pork, scallions, chili, coriander, garlic and ginger.
Add soy sauce, hoisin and sesame oil.
Melt the grated TINE® Brunost™ in the sauce.
Add lime, salt and pepper after taste.
Mix flour and water using kitchen machine. Make a dough. Cover dough with plastic foil and set in fridge for 30 min.
Roll the dough to 2 mm thick chunks, preferable using a pasta maker. Stake out small circles, approx. 6-8 cm diameter.
Add 1 tsp. filling in each circle. Gently add water as glue along the edge on one side. Fold the dough, pinch gently and make a pattern by making 5-6 creases.
Arrange the dumplings in a bamboo steamer and steam for 8-10 mins or cook according to own preference.
Serve with your favorite sauce and grated TINE® Brunost™.