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Dim sum with dry-aged minced meat and spring onions

A bit rare in this country, but dry-aged minced meat is simply the better minced meat. A bestseller for gourmets in the USA for a long time, the idea has now come to Germany. Anyone who owns a dry-ager is well advised to try it out for themselves, because the intense meat taste is unique. Spices can largely be avoided.

For our Dim Sum, the Chinese dumplings that are also traditionally filled with beef, this is, so to speak, the luxury version that will convince every gourmet. You can't buy wonton sheets in every supermarket, but you can get them at Vietnamese or other Asian supermarkets.


  1. Fry the garlic in the oil so that it takes on some color.

  2. Then let it cool down.

  3. Mix thoroughly with the remaining filling ingredients.

  4. Place some filling in the middle of a sheet of dough.

  5. Moisten the edges and fold the sheet into a triangle.

  6. Fold the elongated tips over the middle to form an open pyramid.

  7. Steam in an oiled bamboo basket for 10 minutes. Enjoy nice and hot.

A glass of ice-cold sake goes well with it, but white wine is also an option to enjoy the delicious dumplings.


  • 350 g dry-aged ground beef

  • 40 sheets of wonton sheets

  • 5 spring onions, finely chopped

  • 1 tbsp soy sauce (light)

  • 1 tsp salt

  • 1 garlic clove, finely diced

  • 1 tbsp ginger, grated

  • 1 tsp sesame oil (dark)

  • 1 tbsp rice wine

  • 1 tsp oil


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