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DOUGH
- OYAKATA noodles (I chose Miso Ramen, but Japanese Classic and Japanese Beef Wasasbi will do just as well)
- 1 glass wheat flour
- 1/3 glass of boiling water
- a pinch of salt
FILLING
- 150 g minced beef meat
- 100 g Chinese cabbage
- 1 small white onion
- chives
- sachet of OYAKATA Miso spice
- ginger
- pepper, salt and sugar at your discretion
ADDITIONALLY:
- boiling water
- sesame oil
- soy sauce
We crumble OYAKATA noodles thoroughly to obtain flour. Quickly close crumbled noodles in a zipper bag and run through it several times with a kitchen roller. Put the crumbled noodles into a bowl and add the remaining ingredients. Knead the dough until it doesn't stick to your hand and its texture resembles a dumpling dough. If necessary, you can add some flour or water. Set aside the prepared dough for 10 minutes. While the dough is resting, take care of the filling. Add finely chopped cabbage, onion and chives, grated ginger and a sachet with OYAKATA spice. Stir the mixture thoroughly and season with salt, pepper and sugar as you like. Roll out the dough and cut out circles with a diameter of about 10 cm. Put the filling in and form dumplings. Heat two tablespoons of sesame oil in a pan. Fry the dumplings only on one side for 2 minutes. Then pour the boiling water into a pan so that the dumplings are dipped halfway through and wait until the water evaporates. Finally, add two more tablespoons of sesame oil and fry the pre-brown side of dumplings for about 2 minutes so that they become golden in colour. Serve with soy sauce.
SMACZNEGO! ITADAKIMASU! いただきます!
