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Filling · Step 1 of 4
Chill 300 g Pork shoulder and 200 g Beef chuck in the freezer until firm at the edges, then grind through a 4 mm (⅛ in) plate.
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Filling · Step 2 of 4
Grate 1 Yellow onion straight into the meat with 1 clove Garlic, 9 g Fine sea salt and 2 g Black pepper.
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Filling · Step 3 of 4
Beat with a wooden spoon, adding 60 ml Ice water in three additions, until the filling turns pale and sticky.
until it clings to an upturned spoon
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Filling · Step 4 of 4
Cover and chill while you make the dough.
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Dough · Step 1 of 2
Dissolve 5 g Fine sea salt in 195 ml Warm water. Pour into 300 g All purpose flour and knead until smooth and only slightly tacky.
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Dough · Step 2 of 2
Wrap and rest at room temperature.
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Assembly · Step 1 of 3
Roll the dough 1.5 mm (0.06 in) thin and cut 7 cm (2 ¾ in) rounds.
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Assembly · Step 2 of 3
Fill each round, fold into a half moon, pinch shut and join the corners. Makes 25 dumplings.
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Assembly · Step 3 of 3
Boil in well salted water. Once they float, cook 6 min more.
until the dough turns translucent at the edges