Ingredients
For the dumplings:
- 150g Italian 00 fine-milled white flour
- 100g rice flour
- 150 ml cold water
For the sauce:
- 300g canned organic cherry tomatoes
- 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, to 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 organic 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.
