Soak 2-3 mushrooms in warm water with a pinch of sugar and the shrimp in fresh water. Knead the all-purpose flour with a pinch of salt and sugar and 150 g of boiling water to obtain an elastic dough. Let it rest in a cloth dampened with hot water for 30 minutes.
Blanch the cabbage leaves in lightly salted boiling water for 2 minutes, cool them in cold water, drain, squeeze well, and chop them.
Chop the chives, bacon, drained mushrooms, spring onions, 15 g of peeled ginger, and 2 blanched garlic cloves separately.
Drain the shrimp, chop them, and mix them with the pork and bacon; add garlic, ginger, mushrooms, spring onions, chives, 2 tablespoons of soy sauce, 2 of sesame oil, 1 of potato starch, 1 of miso, 1 teaspoon of Sichuan pepper.
Divide the dough into 4 logs, then into 2 cm pieces, and shape them into balls on a floured surface. Roll them out with a small rolling pin into thin discs, dust them with flour, and place them on a tray.
Fill the discs with the filling, moisten the edges, and seal them by pinching and overlapping the folds to create the typical decoration.
Heat a griddle with sesame oil and place the dumplings on one side. Cook for about 5 minutes over high heat to create a crust, then pour in 1/2 cup of water, cover, and lower the heat to continue cooking the meat. Another 5 minutes or until the water evaporates will suffice.
Griddle
Pot
Giappone, Lazio
| Energy (kcal) | 205.4 |
| Carbohydrates (g) | 18.07 |
| of which Sugars (g) | 1.75 |
| Fat (g) | 11.53 |
| of which Saturates (g) | 3.9 |
| Protein (g) | 7.5 |
| Fiber (g) | 2.03 |
| Sale (g) | 0.03 |
