In my last post, I wrote about my Chinese dumpling class. The recipe below is a variation on the beef dumplings we made in the class to my specifications. I was able to replicate the nicely pleated fold to make the dumplings and taught my husband Brad how to do it as well. He had fun joining me making dumplings last weekend. This was a great meal - the filling was absolutely delicious and packed with flavor in every bite. We pan fried the dumplings and they came out perfectly. I'm so glad I have this new cuisine to add to my repertoire. I think I'll be making dumplings quite frequently. Next up, I plan on making veal/kimchi dumplings next weekend.
1 package circular dumpling wrappers
1 lb lean ground beef
3 cups diced napa cabbage
4 T low sodium soy sauce
2 T black vinegar
1 T sesame oil
4 scallions, diced
1 T diced garlic
1 T diced ginger
Mix all of the ingredients below for the filling with your hands, until well combined. Put a small amount in each dumpling wrapper and fold dumplings. I can't really explain how to fold a dumpling in writing, so I guess you just have to already know how do do that.
To pan fry the dumplings, the following website provides a great primer on how to pan fry. Line the finished dumplings on parchment paper before cooking so they don't stick. Coat the bottom of a non stick pan with a couple tablespoons of canola oil. Line the dumplings in the pan, crowded, smooth side down and cook over heat for two to three minutes. Add about a half inch of water, cover with a lid and allow to cook for four to five minutes until the water is gone. Then, remove the lid and flip the dumplings and cook another three minutes until nicely browned.