Anchovy Dumplings

Name: Anchovy Dumplings
Ingredients: ¼ cup (25 g) carrots, cut into matchsticks; 1½ cup (100 g) bok choy, finely shredded; ¾ cup (50 g) shiitake mushrooms, finely chopped; Corn starch, for dusting; Sesame oil; ½ cup (100 ml) boiling water; 1¼ cup (150 g) flour; Salt and pepper, to taste; 1 egg; 1 teaspoon Shaoxing rice wine; ½ cup (125 ml) soy sauce; ⅓-inch (1 cm) piece of ginger, peeled and minced; 3 scallions, white and light green parts, minced; Half a 2-ounce (45 g) tin of anchovies in olive oil, drained, very finely chopped; Half a 2-ounce (45 g) tin of anchovies in olive oil, drained, very finely chopped; Sunflower oil, for frying; ⅛ red chile, seeded and sliced into rings; Salt and pepper, to taste; 3 tablespoons sesame seeds

Preparation info

Serves
2
as an appetizer

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

1¼ cup (150 g) flour
½ cup (100 ml

Starter
Fish course
Pescatarian

Method

To make the dumplings: Add the flour to a bowl, gradually pour in the hot water, and stir with a fork until you have a coherent dough. Dust a work surface with cornstarch and knead the dough for about 10 minutes until elastic. Add more water if it’s too dry or extra flour if it’s too wet. Shape the dough into a long cylinder, wrap it in plastic, and let it rest