Asian dumplings with meat filling

Köstliches Asia Gericht

Ingredients

For the dough: Knead the flour with 1 teaspoon Salt and the warm water to form a dough. Knead again on a floured work surface and divide into four parts. Form a piece into a thin roll and cut into six to eight pieces, depending on the desired size.
Roll out the pieces into circles about four inches across.
For the filling: peel and finely chop the onion. Heat some olive oil in a pan and sauté the diced onions in it until translucent. Add the meat and sauté briefly.
Mix well with the Sojasauce and chilli sauce. Season with Salt and pepper and leave to soak briefly.
Place a heaping tablespoon of filling in the middle of each piece of dough. Fold the dumplings together and glue the edges together with water.
Heat the oil in a pan and gradually fry the dumplings in it. When the undersides of the dumplings turn brown, deglaze with a dash of water and steam the dumplings with the lid on for five minutes. Or optionally cook in boiling water for 10 minutes. Toss in a little butter and serve garnished with herbs.
Tip: Serve with a green salad.