Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories552.2 kcal (28%)
Total Fat19.6 g (28%)
Carbs71.8 g (28%)
Sugars3.6 g (4%)
Protein23.4 g (47%)
Sodium4428.9 mg (221%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 ¼ cupflour
½ cupwater
boiling
sesame oil
Corn starch
for dusting
¾ cupshiitake mushrooms
finely chopped
1 ½ cupbok choy
finely shredded
¼ cupcarrots
cut into matchsticks
1 ounceanchovies in olive oil
drained, very finely chopped
3scallions
white and light green parts, minced
0.33 inchginger
piece, peeled and minced
½ cupsoy sauce
1 teaspoonshaoxing rice wine
1egg
salt
to taste
pepper
to taste
3 tablespoonssesame seeds
sunflower oil
for frying
0.13red chile
seeded and sliced into rings
Instructions
Dumplings
Step 1
Add the flour to a bowl, gradually pour in the hot water, and stir with a fork until you have a coherent dough. Dust a work surface with cornstarch and knead the dough for about 10 minutes until elastic. Add more water if it’s too dry or extra flour if it’s too wet. Shape the dough into a long cylinder, wrap it in plastic, and let it rest at room temperature for 30 minutes.
Step 2
Meanwhile, prepare the filling. Heat some sesame oil in a frying pan over medium-high heat and sauté the mushrooms, bok choy, carrots, anchovies, scallions (reserving a little for garnish), and ginger for about 4 minutes, until softened. Leave to cool completely and then drain thoroughly. Mix in 1 tablespoon of soy sauce, the rice wine, and the egg, and season with salt and pepper. Store in the fridge until you’re ready to serve.
Step 3
Bring a large pan of water to a boil. Meanwhile, cut the dough cylinder on a work surface dusted with cornstarch into small pieces of about 1/2 ounce (14 g) each and shape them into balls. Cover with plastic wrap and use a rolling pin to flatten each ball into a round wrapper about 3 inches (8 cm) in diameter.
Step 4
Place a wrapper in the palm of your hand and place 1 teaspoon of filling in the middle. Moisten the edge of the dough with water, fold the wrapper into a half moon, and firmly press down the edges into small pleats. Repeat until all the wrappers have been filled. Line a steaming basket with parchment paper, put in the dumplings, and steam them over the pan of boiling water for 15 minutes, until done.
Step 5
Meanwhile, toast the sesame seeds in a dry frying pan until golden brown and let them cool. Then heat some sunflower oil in a large frying pan over medium-high heat and fry the dumplings for 2 minutes on each side until golden brown.
Dip
Step 6
Combine the rest of the soy sauce with most of the toasted sesame seeds and the chile.
Step 7
Arrange the dumplings on a plate, sprinkle the rest of the scallion and the sesame seeds on top, and serve with the dip.
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