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steamed dumplings eggplant flan

the recipe is simple, though I still lack a manual sufficiently refined to provide a precise and smooth.
as they say, the appearance wants his side maybe with a little more training ... but I assure you that is a delight!

Ingredients for 16 dumplings 32 sheets of rice (sold in Asian food stores)

for the filling: 400 gr
. choice of ground
2 or 3 carrots 1 leek


1 shallot 1 bunch of chives 2 tablespoons

sesame oil 1 tablespoon rice wine vinegar sauce for

:
5 tablespoons soy sauce

1 teaspoon sugar 3 tablespoons rice vinegar

for the sauce:
3 tablespoons chili sauce (I use Sriracha) 1

tablespoon rice vinegar 1 teaspoon sesame oil

cut the leek scallions and julienned carrots and fry in a pan with oil sesamo.quando begin to wilt add the meat previously grainy and mixed with a dash of sake (if you are missing can also go the grappa).
fry over high heat for 10-12 minutes. finely chopped chives and remove from the heat.
take 2 cakes at a time and leave to soak in warm water for a few seconds.
when the texture is soft and elastic, place the leaves on a towel. remove excess water and place a generous tablespoon in the center of filling.
impacchettateli form a pinch and place them on the bottom of the basket of bamboo, you have covered with cabbage leaves (even baking paper will do).
place for cooking in a pot of water, bring to a boil, then place the basket on the closed pot.
cook the dumplings for 12 minutes and serve with dipping sauces.