Beef Dumpling Recipe

Name: Beef Dumpling Recipe
Ingredients: 1 c. all-purpose flour; 1 c. boiling water; 4 x dry black mushrooms; 1 1/2 c. thinly-sliced napa cabbages; 1/4 tsp salt; 1/2 lb grnd beef; 1 x Chinese sausage - (abt 2 ounce) minced, (optional); 2 tsp finely-minced ginger; 1 tsp chopped cilantro; 1/4 c. chicken stock (or possibly canned chicken broth); 1 Tbsp. oyster-flavoured sauce; 1 tsp sesame oil; 1 Tbsp. cornstarch; 1/2 tsp freshly-grnd white pepper; 3 Tbsp. soy sauce; 1 Tbsp. chili garlic sauce; 1 Tbsp. Chinese black vinegar (or possibly balsamic vinegar); 2 tsp sesame oil; 1 tsp sugar; 3 Tbsp. vegetable oil; 2 c. water

21 ingredients

27 steps

Ingredients

1 c. all-purpose flour
1 c. boiling water
4 x dry black mushrooms
1 1/2 c. thinly-sliced napa cabbages
1/4 tsp salt
1/2 lb grnd beef
1 x Chinese sausage - (abt 2 ounce) minced, (optional)
2 tsp finely-minced ginger
1 tsp chopped cilantro
1/4 c. chicken stock (or possibly canned chicken broth)
1 Tbsp. oyster-flavoured sauce
1 tsp sesame oil
1 Tbsp. cornstarch
1/2 tsp freshly-grnd white pepper
3 Tbsp. soy sauce
1 Tbsp. chili garlic sauce
1 Tbsp. Chinese black vinegar (or possibly balsamic vinegar)
2 tsp sesame oil
1 tsp sugar
3 Tbsp. vegetable oil
2 c. water

Directions

1

For the Dough: Sift flour into a medium mixing bowl, slowly pour boiling water in flour while stirring with a wooden spoon.
2

(Note: don't let the water cold before adding it to flour; it must be very warm in order to cook the starches.)
3

Continue stirring till dough forms a ball.
4

Remove dough onto a lightly floured work surface.
5

While the dough is still quite hot, knead it till smooth.
6

Roll it into a 1-inch wide cylinder and portion into 16 equal pcs.
7

Roll pcs into balls; cover with a damp paper towel till ready to fill.
8

For the Filling: In a medium bowl, combine mushrooms, cabbage, grnd meat, Chinese sausage, ginger, cilantro, chicken stock, oyster-flavored sauce, sesame oil, cornstarch and white pepper.
9

Mix well.
10

For the Dipping Sauce: In a small bowl, combine soy sauce, chili garlic sauce, black vinegar, sesame oil and sugar.
11

Stir till sugar dissolves.
12

Set aside.
13

For the Dumpling
14

Preparation: On a lightly-floured work surface, flatten a ball of dough with the palm of your hand.
15

Using a rolling pin, roll it into a thin disk.
16

Place a heaping Tbsp.
17

filling into the center of the disk, bring the sides together and seal only the top, leaving opposite sides open and filling exposed.
18

Place dumpling, seam-side up, on a plate, pressing down lightly to give it a flat base.
19

Cover with a damp paper towel while filling the remaining dumplings.
20

Place a 10-inch non-stick frying pan over medium heat till warm.
21

Add in 1 1/2 Tbsp.
22

of the oil, swirling to coat the sides.
23

Place half of the potstickers, seam-side up, into pan.
24

Cook till bottoms are golden, about 1 1/2 to 2 min.
25

Add in 1 c. water; reduce heat to low and cook, covered, till all liquid is absorbed, about 5 to 6 min.
26

Repeat with remaining potstickers, oil and water.
27

This recipe yields 4 servings.