Dumplings

Beef Dumplings w/Bok Choy Dipping Sauce

BeefDumplings
Beef Dumplings w/Bok Choy Sauce

Ingredients:

 DIPPING SAUCE:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 stalk of bok choy chopped finely
 Combine all together in a small bowl

FILLING:
8 ounces ground beef
1 large egg
1 tablespoon toasted sesame oil
1 tablespoon finely chopped ginger
1 stalk of bok choy finely chopped
1 1/2 teaspoons low-sodium soy sauce
1 tablespoon Riesling
2 teaspoons cornstarch
1/2 teaspoon sugar
34-36 square or round dumpling wrappers
4-6 tablespoons vegetable oil

For the filling: Mix together the beef, egg, sesame oil, ginger bok choy, soy sauce, Riesling, cornstarch and sugar in a bowl and refrigerate for 20 minutes.

To make the dumplings: Place a small bowl of cool water by your work surface. Working with one wrapper at a time and keeping the rest with a damp towel over them, put a wrapper on your work surface or cutting board and brush the edges with water using your finger or a small pastry brush. Put a rounded teaspoon of filling in the center of the wrapper, spreading it out into a football shape. Bring the edges of the wrapper together, resting the dumpling base on your work surface. Seal the edges by making 4 to 6 pleats on the side facing you and pressing the edges together. (Only 1 side should be pleated.) Set aside, cover with a damp paper towel and repeat with the remaining wrappers and filling. Now Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat until it begins to simmer. Place the dumplings, bottom-side down in the skillet, and cook until beginning to brown on the bottom, about 1 minute. Add 2/3 cup water to the skillet (it will spatter), cover tightly and let the dumplings cook until the skins are tender, about 4 minutes. Remove the lid and cook until the liquid has cooked off and the dumplings are crisp and brown on the bottom, about 2 more minutes. Repeat with the remaining vegetable oil and dumplings. Serve with the bok choy sauce.

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