Chinese dumplings

serving 2

for the dough
  • 75g of flour
  • 1/3 glass of water
  • oil droplet

for the filling
  • 2 carrots
  • 50g of savoy cabbage
  • 2 zucchini
  • 1 medium onion
  • a pinch of sesame
  • a few little slices of fresh ginger
  • 1 tsp of olive oil

Cut all the vegetables in thin slices, and put them all in a pan with oil. Cook for 15-20'

Prepare the dough and let rest it for about 10' minutes, then spread it with a rolling pin.

Remove the pan from the stove, and let it cold.

Prepare a  pot for steaming.

Do with a large glass circles in the spreaded dough, and put in it a teaspoon of filling, close the crescent dough.

Put the dumpling on the steaming pot, and let it cook for about 10'.

Serve with a dash of soy sauce.