Dim Sum with Dry-Aged minced scallions
It is rare, in this country, to use Dry Aged beef mince, but it is simply the best. In the United States it has long been a best seller for use in gourmet meals and now the idea has come to Germany. Take it from someone who knows and has tried and tested the Dry Aging meat maturing fridge. The intense and unique flavour of the beef mince means many of the spices usually included, can be omitted.
Chinese dumplings are traditionally stuffed with beef. But for our dim sum, use this luxurious variant that has convinced every gourmet chef. Wonton sheets are not readily available, but Vietnamese and other Asian supermarkets stock them.
- Fry the garlic in oil.
- Let it cool down.
- Mix thoroughly with the remaining ingredients for the stuffing.
- Put some filling in the middle of a wonton sheet.
- Dampen the edges and fold into a triangle.
- Bring together the left and right edges and twist.
- Steam in an oiled bamboo basket for 10 minutes.
- Enjoy hot
Serve with a glass of ice-cold sake, but also white wine is a way to enjoy the delicious dumplings.
- 350 g Dry Aged minced beef
- 40 sheet Wonton sheets
- 5 Spring onions, finely chopped
- 1 TS soy sauce (light)
- 1 TS salt
- 1 Clove garlic, finely diced
- 1 TS Ginger, grated
- 1 TS Sesame oil (dark)
- 1 TS rice wine
- 1 TS Oil