Ingredients:
Preparation:
For the stuffing, I chopped the spring onions, grated the ginger and garlic, and then blended them with the venison mushrooms and kale in a food processor with a knife. I also added the soy sauce, salt and pepper. When the kale was in small pieces, I mixed it all together with the minced meat.
I mixed the ingredients for the dough and kneaded it completely smooth in 10-12 minutes. I mixed in a handful more of the flours and used this mixture to flour the work surface continuously. I cut the dough into 5 small portions and stretched it out with a pastry cutter (position 6) into several thin rounds. I used a giant pastry cutter (you can use a glass) to cut about 50 small round dough pieces.
I put a walnut sized meat mixture on each dough sheet, then folded it in half and pinched the edges with my finger. When I was done with all of them, I heated 2 tbsp of sesame oil, inserted the stuffed noodles (not too thickly to rotate them) and fried them for 3 minutes. I then added 1 dl of water and quickly covered.
After 3-4 minutes, I drank the water away, removed the lid, added another tablespoon of sesame oil and fried the other side a little (also for 3 minutes). I fried the fifty pieces in several rounds.
To serve, in a sauce bowl, I mixed 3 tbsp soy sauce with 1 tbsp walnut oil and 1 tbsp quince vinegar. This was used to dip the pastry cakes in.
