Tips from Asian cuisine CHINA : Dumpling
German wines have a natural advantage when it comes to entering into perfect harmony with select Asian dishes. With a lower alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in red grape varieties, they are a perfect match for a variety of styles of Asian cuisine.
- 500g Flour
- 240ml Warm water
- 400g Minced pork
- 100g Celery
- 1 TL Salt
- 1/2 TL Sugar
- 3 EL Light soy sauce
- 1 EL Oyster sauce
- 2 EL Oil
- 100 ml Water
PREPARATION
MAKE DUMPLING WRAPPERS
Pour flour into a large bowl, add 240ml warm water and stir until well-combined.
Wash and dry hands. Dip in some dry flour and knead the dough until it becomes smooth.
Place the dough in a bowl, cover with plastic wrap and set aside for 1 hour.
MAKE DUMPLING STUFFING
Mix minced pork, salt, sugar, light soy sauce, oyster sauce, oil and 100ml water, stir well and refrigerate for 2 hours.
Chop the celery and pat dry with kitchen towel.
Take the pork out of the fridge, add chopped celery and stir well.
MAKE DUMPLINGS
Divide the dough into 8g pieces.
Rub the dough with a rolling pin and press into a circle about 7cm in diameter.
Take 15g stuffing and put it in the center of the dumpling wrapper. Fold the wrappers, use fingers to press the edges together.
BOIL DUMPLINGS
Fill in a clean pot with water, and bring to the boil. Pour in an appropriate amount of dumplings according to the size of the pot, and boil them until they rise to the surface.
Take out the dumplings and serve.
- Pinot Blanc (trocken)
- Pinot Blanc (halbtrocken & feinherb)
- Silvaner (trocken)
- Silvaner (halbtrocken & feinherb)
- Spätburgunder / Pinot Noir (trocken)
- Spätburgunder / Pinot Noir (halbtrocken & feinherb)
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