Asian Shrimp Dumplings

Dough Preparation

• 1
  For the dough, mix flour, cornstarch, and a pinch of salt in a bowl. Add the boiling water in a thin stream while stirring constantly. Knead into a firm, non-sticky dough and let rest for approx. 30 minutes.

Prepare Filling and Sauce

• 1
  Meanwhile, finely chop the Napa cabbage. Slice the garlic, cut the spring onions into rings, and finely chop the chili. Finely grate the ginger. Set aside some of the spring onions, chili, and ginger for the sauce.
• 2
  Heat some sunflower oil in a pan. Briefly sauté garlic, some of the spring onions, and chili until the garlic is fragrant. Add Napa cabbage and shrimp. Season with 3 tbsp soy sauce and 2 tbsp sesame oil, season with pepper, and set aside.
• 3
  For the dip, mix the remaining soy sauce (8 tbsp), sweet chili sauce (4 tbsp), the remaining sesame oil (1 tbsp), and the reserved spring onions, chili, and ginger in a small bowl.

Form and Cook Dumplings

• 1
  Roll out the dough to approx. 1 mm thin. Cut out circles with a diameter of approx. 8 cm (e.g., with a glass). Place a spoonful of the shrimp filling in the center of each, fold the dough over, and firmly press the edges together with your fingers.
• 2
  Fry the dumplings in a coated pan with a little oil until golden brown on all sides. Then pour some water into the pan, immediately close the lid, and let the dumplings steam for approx. 5 minutes. Serve hot with the dip.