feed me meat
Attack! These bacon miso dumplings are addictive!
A pot of hot broth in the middle of the table and let the hot-potting begin! Although… hot-potting isn’t something you can just do. Because what you cook in the hot pot is at least as important as the soup itself. In his new book Hot Pot, Bas Robben explains step by step how best to approach it and what you need, and he shares the tastiest recipes, such as these bacon miso dumplings. What are you waiting for?
door Lauretta Baarends
How to make the bacon miso dumplings
- In a bowl, stir the red miso and mirin until smooth. Fold in the bacon strips, then add the ground beef and grated garlic. It’s easiest to put on a latex glove now and knead the filling thoroughly. You don’t need any salt, because the bacon and miso are salty enough. Place the filling in the refrigerator for 30 minutes so it becomes a little firmer.
- Place a dumpling wrapper on your hand and spoon 1 tablespoon of filling onto it. Fold one half of the dumpling wrapper over the other and, starting on the left (for right-handed people), begin folding and pressing the dough edges closed. (If you’re using ready-made wrappers, brush the dough edge with water to make it stick.) Each time, push the dough slightly toward you with your index finger and pinch it onto itself with your thumb. This creates a fan pattern.
- You can freeze the dumplings or put them directly into the hot pot. Fresh dumplings are cooked in 4 minutes; frozen dumplings need about 6 to 7 minutes.
Title: Hot Pot
Author: Bas Robben
Price: €22.50
Publisher: Good Cook
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