Chef Andrea Moio
For the dumplings
150g 00 fine-milled flour
100g rice flour
150ml cold water
For the sauce
300g canned cherry tomatoes
2 tablespoons extra virgin olive oil
1 clove garlic
3 basil leaves
50ml soy sauce
salt to taste
For the filling
1 small onion
1 stick celery
500g pork mince
100g grated parmesan
5 tbsp extra virgin olive oil
salt, pepper, nutmeg, to taste
Put flour in a bowl and add cold water. Knead until you have a firm, smooth dough. Wrap in cling film and leave the dough to rest in the refrigerator.
In the meantime, sauté the garlic gently in olive oil and remove it when golden.
Add the cherry tomatoes with two tablespoons of water, basil leaves and season with salt. Leave the tomatoes to cook covered for 10 to 15 minutes over medium heat. Then let the tomatoes cool and add the soy sauce.
Dice the carrot, onion and celery very finely. In a frying pan, sauté them gently in olive oil for a few minutes. Then add the pork mince and mix well with a spatula. Cook it over high heat for a few minutes, and then season with salt.
Then put the mixture in a bowl, and when cool, add the egg, parmesan, pepper and nutmeg.
Take the dumpling dough out of the refrigerator and make small balls. Roll each ball out on a floured surface to get dumpling wrappers of about 10 to 12 cm in diameter and 2mm thin.
Put a small ball of filling on each wrapper, and dampen the edges with a drop of water. Roll the dumplings by bringing the two sides together to form the classic dumpling shape. Close them by pinching them well with the thumb and index finger.
Place the dumplings well separated on a tray lined with parchment paper and steam them for about 25 to 30 minutes.
Serve them hot with the cherry tomato sauce.