Beef Dumpling Recipe - Cooking Index
Beef Dumpling Recipe - Cooking Index
| For The Dough | ||
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 cup | 237ml | Boiling water |
| For The Filling | ||
| 4 | Dried black mushrooms | |
| 1 1/2 cups | 355ml | Thinly-sliced napa cabbages |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 lb | 227g / 8oz | Ground beef |
| 1 | Chinese sausage - (abt 2 oz) - chopped, (optional) | |
| 2 teaspoons | 10ml | Finely-chopped ginger |
| 1 teaspoon | 5ml | Minced cilantro |
| 1/4 cup | 59ml | Chicken stock |
| = (or canned chicken broth) | ||
| 1 tablespoon | 15ml | Oyster-flavoured sauce |
| 1 teaspoon | 5ml | Sesame oil |
| 1 tablespoon | 15ml | Cornstarch |
| 1/2 teaspoon | 2.5ml | Freshly-ground white pepper |
| For The Dipping Sauce | ||
| 3 tablespoons | 45ml | Soy sauce |
| 1 tablespoon | 15ml | Chili garlic sauce |
| 1 tablespoon | 15ml | Chinese black vinegar |
| = (or balsamic vinegar) | ||
| 2 teaspoons | 10ml | Sesame oil |
| 1 teaspoon | 5ml | Sugar |
| 3 tablespoons | 45ml | Vegetable oil |
| 2 cups | 474ml | Water |
For the Dough: Sift flour into a medium mixing bowl, slowly pour boiling water in flour while stirring with a wooden spoon. (Note: do not let the water cool before adding it to flour; it must be very hot in order to cook the starches.) Continue stirring until dough forms a ball. Remove dough onto a lightly floured work surface. While the dough is still quite warm, knead it until smooth. Roll it into a 1-inch wide cylinder and portion into 16 equal pieces. Roll pieces into balls; cover with a damp paper towel until ready to fill.
For the Filling: In a medium bowl, combine mushrooms, cabbage, ground meat, Chinese sausage, ginger, cilantro, chicken stock, oyster-flavored sauce, sesame oil, cornstarch and white pepper. Mix well.
For the Dipping Sauce: In a small bowl, combine soy sauce, chili garlic sauce, black vinegar, sesame oil and sugar. Stir until sugar dissolves. Set aside.
For the Dumpling Preparation: On a lightly-floured work surface, flatten a ball of dough with the palm of your hand. Using a rolling pin, roll it into a thin disk. Place a heaping tablespoon filling into the center of the disk, bring the sides together and seal only the top, leaving opposite sides open and filling exposed. Place dumpling, seam-side up, on a plate, pressing down lightly to give it a flat base. Cover with a damp paper towel while filling the remaining dumplings.
Place a 10-inch non-stick frying pan over medium heat until hot. Add 1 1/2 tablespoons of the oil, swirling to coat the sides. Place half of the potstickers, seam-side up, into pan. Cook until bottoms are golden brown, about 1 1/2 to 2 minutes. Add 1 cup water; reduce heat to low and cook, covered, until all liquid is absorbed, about 5 to 6 minutes. Repeat with remaining potstickers, oil and water.
This recipe yields 4 servings.
Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show 1: - Dim Sum - Dumplings) - from the TV FOOD NETWORK CANADA
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