Suadero, Sugar, Ginger and Water Dumplings


1/4 cups Kikkoman Chili Soy Sauce
2 tablespoons muscovado sugar
2 cloves garlic, finely chopped
1/2 tablespoons ginger
1 tablespoon cornstarch
sesame oil to taste
500 grams of suadero, cooked, finely chopped
1/4 cups spring onion, finely chopped
2 cups of flour, for the dumpling dough
1/2 teaspoons salt, for the dumpling dough
1/2 cups of water, for the dumpling dough
enough cornstarch
to taste Kikkoman soy sauce with chili, to accompany


In a bowl, mix the Kikkoman Chili Soy Sauce, muscovado sugar, garlic, ginger and cornstarch. Booking.

Heat a little sesame oil in a frying pan, sauté the suadero, add the previous preparation and cook for 3 minutes.

Finally, add the chives, mix and reserve the preparation.

For the dumpling dough: Mix the flour with salt, add the water little by little and knead for 10 minutes or until you obtain a smooth dough.

Cover and let sit for 1 hour.

Divide the dough into small portions and sprinkle with cornstarch, then begin to roll out the edges until you have a thin disk.

Reserve by placing cornstarch between each disc and covering to prevent them from drying out.

Fill the dumplings with the suadero, use a few drops of water to close the dough and place in a bamboo steamer.

Cook for 6 minutes or until done.

Serve the suadero dumplings and accompany with chili soy sauce