Chinese steamed dumplings with cherry tomato and soy sauce

Ingredients

For the dumplings:

150g Italian 00 fine-milled white flour
100g rice flour
150 ml cold water

For the sauce:

300g canned 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 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.