Anchovy Dumplings from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olphen

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

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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

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Ingredients

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