"Sticky" Chinese dumplings

Ingredients

• 75 g minced pork
• vegetable oil - 1 tbsp.
• salt
• 2 Art. l. peanut butter
• sesame oil
• soy sauce
• sugar - 0.5 tsp.
• flour - 150 g
• 25 g chopped spinach
• 1 st. l. finely chopped green onion
• 1 Art. l. dry sherry or rice wine

Cooking

Step 1

Put the flour in a deep bowl and, stirring with a fork, gradually pour in 100 ml of very hot water. If the mixture seems too dry, add more water. Knead the dough with your hands for 8 minutes until it is smooth. Put it back in the bowl, cover with a towel and let stand for 20 minutes. Mix all the remaining ingredients for the filling, except for the butter. Knead the dough for another 5 minutes, adding a little flour. Shape it into a "sausage" 25 cm long and 2.5 cm in diameter, cut it into 20 equal pieces. Roll out each piece with a rolling pin into a circle with a diameter of 6 cm. Put 1 tsp on each circle. fillings, pinch the edges, slightly wetting them with water. Heat a deep non-stick frying pan, pour in the oil and place the dumplings flat side down. Turn down the fire. Fry the dumplings for 2 minutes until they turn golden. Add 150 ml of water, cover the pan with a lid and cook for 12 minutes, until almost all the liquid has evaporated. Cook for 2 more minutes without a lid. Serve with 3 seasonings poured into bowls - rice vinegar, chili oil and soy sauce.