Thuringia Meets Asia: Dumpling Sushi and Dim Sum
Recipe From What's For Lunch, Honey?
By Meeta K. Wolff
Prep Time: 45 min
Total Time: 60 min
Serves: 6 as appetizers
Ingredients
Dumpling Sushi
1 Heichelheimer dumpling recipe(see notes below)
3 tablespoons olive oil
1 beef roulade, thin and cut from the topside
1 onion, thinly sliced
1-2 tablespoons hot mustard
3-4 gherkins, thinly sliced
3-4 slices of bacon, cut into strips
Chives
Salt and pepper to taste
Method
To make the filling for the Dumpling-Sushi, heat one tablespoon oil in a skillet until very hot. Fry the beef roulade on each side for not more than 2-3 minutes on each side. Remove, cover with foil and allow to rest.
Lower the heat then add 1 tablespoon oil and gently sauté the onions until caramelized and tender. Remove and set aside. Turn up the heat again and fry the bacon until crisp.
Place a piece of plastic wrap on your countertop. Spread the potato dumpling mixture on the plastic wrap in a rectangle approx. 20 x 30 cm. Make sure the roulade does not become too thin – it should be approx. 2cm in thickness. Using a knife spread the hot mustard along the whole length of the dumpling mixture. Then add the caramelized onion, bacon strips and gherkin slices. Cut the beef into strips and spread them on the potato mixture too. Salt and pepper to taste.
Taking the plastic wrap from its longest edge gently but tightly roll the potato roulade. Once completely rolled, carefully remove the plastic wrap and pinch the sides and the seam shut so that now on the filling falls out. Heat the remaining oil in the skillet. Place the entire roll in your skillet and fry on all sides until crispy and golden. Remove and place on a wooden board. Allow to cool so that you can handle it with your fingers then using a sharp knife cut about 3cm thick slices.
Wrap a single chive around each sushi and tie carefully. Serve on platters either warm or at room temperature with the typical sushi condiments if desired.
Dumpling Dim Sum
1 Heichelheimer dumpling recipe(see notes below)
3 tablespoons olive oil
1 beef roulade, thin and cut from the topside
1 onion, thinly sliced
1-2 tablespoons hot mustard
3-4 gherkins, thinly sliced
3-4 slices of bacon, cut into strips
Black sesame seed (optional)
Salt and pepper to taste
Method
To make the filling for the Dumpling-Dim Sum, heat one tablespoon oil in a skillet until very hot. Fry the beef roulade on each side for not more than 2-3 minutes on each side. Remove, cover with foil and allow to rest. Then chop finely.
Lower the heat then add 1 tablespoon oil and gently sauté the onions until caramelized and tender. Remove and set aside. Turn up the heat again and fry the bacon until crisp.
Mix mustard, gherkins, beef, bacon and onions in a clean bowl. The filling should not be homogenous but not paste-like.
Taking a small pieces of the dumpling mixture roll into balls. Flatten on the heel of your palm add about a teaspoon (more if required) of filling into the center and then pull the sides of the dumpling and pinching them together to close it. Once all the Dumpling-dim sum are ready heat the remaining oil in a skillet and quickly fry the bottom of the dumpling until slightly brown then add about 40 -50 ml water, cover and allow to steam for 4-5 minutes.
Remove from the pan, sprinkle the sesame seeds (if using) on the top, allow to cool slightly and serve on a large platter with the usual sushi / dim sum condiments.
Notes
You can use the following recipe for the dumpling mixture. Follow the instructions till you have the mixture but do not form them as instructed.
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