For the dumplings:
- 150g Italian 00 fine-milled white flour
- 100g rice flour
- 150 ml cold water
For the sauce:
- 300g canned cherry tomatoes
- 30 ml extra virgin olive oil
- 1 clove of garlic
- 3 basil leaves
- 50 ml soy sauce
For the filling:
- 1 carrot, cut into fine dice
- 1 small onion, cut into fine dice
- 1 stick of celery, cut into fine dice
- 500g pork mince
- 1 egg
- 100g grated parmesan
- 70 ml extra virgin olive oil
- nutmeg, to taste
- salt and pepper
Put the flour in a bowl and add the 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, heat a frying pan and drizzle with extra virgin olive oil. Gently fry the whole garlic clove until golden, then remove it.
Add the cherry tomatoes with two tablespoons of water and the basil leaves and season with a pinch of salt. Leave the tomatoes to cook covered for 10/15 minutes over medium heat. Turn off the heat and let the tomatoes cool. Add the soy sauce.
Heat a frying pan and gently sauté the carrot, onion and celery for a few minutes. Add the minced pork and mix well with a spatula. Cook over high heat for a few minutes and then season with salt. Then put the mixture in a bowl, let it cool down and add the egg, parmesan, pepper, and nutmeg.
Take the dough out of the fridge and divide it into small balls. To make the dumpling wrapper, roll each ball out on a floured surface to 10/12 cm in diameter and 2mm thin. Put a small ball of filling on each wrapper and dampen the edges with a drop of water. Fold and bring the two sides together to form the classic dumpling shape and close them by pinching them well with your thumb and index finger.
Place the dumplings on a tray lined with parchment paper well separated and steam them for about 25-30 minutes.