Ingredients
For the Dumplings
- 150g Italian 00 Fine-Milled White Flour
- 100g Rice Flour
- 150 ml Cold Water
For the Sauce
- 300g Canned CherryTomatoes
- 30 ml Extra Virgin Olive Oil
- 1 Clove of Garlic
- 3 Basil Leaves
- 50 ml Soy Sauce
- Salt
For the Filling
- 1 Carrot (cut into fine dice)
- 1 Small Onion (cut into fine dice)
- 1 Stick of Celery (cut into fine dice)
- 500g Pork Mince
- 1 Egg
- 100g Grated Parmesan
- 70 ml Extra Virgin Olive Oil
- Nutmeg (for Taste)
- Salt and Pepper
Directions
Step 1
Put the flour in a bowl and add the cold water. Knead until you have a firm, smooth dough. Wrap in cling film and leave the dough to rest in the refrigerator.
Step 2
In the meantime, heat a frying pan and drizzle with extra virgin olive oil. Gently fry the whole garlic clove until golden, then remove it.
Step 3
Add the cherry tomatoes with two tablespoons of water and the basil leaves and season with a pinch of salt. Leave the tomatoes to cook covered for 10/15 minutes over medium heat. Turn off the heat and let the tomatoes cool. Add the soy sauce.
Step 4
Heat a frying pan and gently sauté the carrot, onion and celery for a few minutes. Add the minced pork and mix well with a spatula. Cook over high heat for a few minutes and then season with salt. Then put the mixture in a bowl, let it cool down and add the egg, parmesan, pepper, and nutmeg.
Step 5
Take the dough out of the fridge and divide it into small balls. To make the dumpling wrapper, roll each ball out on a floured surface to 10/12 cm in diameter and 2mm thin. Put a small ball of filling on each wrapper and dampen the edges with a drop of water. Fold and bring the two sides together to form the classic dumpling shape and close them by pinching them well with your thumb and index finger.
Step 6
Place the dumplings on a tray lined with parchment paper well separated and steam them for about 25-30 minutes.
