Beef Dumpling


4 dried black mushrooms
cup thinly-sliced napa cabbages
teaspoon salt
1 Chinese sausage - (abt 2 oz) chopped, (optional)
2 teaspoons finely-chopped ginger
1 teaspoon minced cilantro
(or canned chicken broth)
1 tablespoon oyster-flavoured sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
teaspoon freshly-ground white pepper
3 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons sesame oil
1 teaspoon sugar
3 tablespoons vegetable oil
2 cups 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.




1.0 servings


Wednesday, February 10, 2010 - 7:15pm



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