Beefy Chinese Dumplings

This is a fantastic recipe for beefy Chinese dumplings. It does take a little time and practice to get it right but once you do you’ll make them all the time. They are delicious served just as a side dish with warm soy sauce or perfect for adding to Chinese soups.

Ingredients -

1 1/2 Pounds Ground Beef
2 Cups Napa Cabbage, shredded
1 Carrot, shredded
1 Yellow Onion, minced
2 Eggs, separated
1 Teaspoon White Sugar
1 Teaspoon Salt
1 Tablespoon Dark Soy Sauce
1 Tablespoon Vegetable Oil
1 Package Wonton Wrappers, (14 ounce)

Preparation:

1. Mix together the beef, cabbage, carrot, and onion in a large bowl.

2. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.

3. Place a large teaspoonful of filling in the center of each wonton wrapper.

4. Moisten the edges of a wonton with a small amount of egg.

5. Fold the wonton wrapper in half, and pinch the edges together to seal.

6. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it.

7. Repeat with remaining dumplings.

8. Boil the dumplings in water until they float to the top which takes about 5 minutes.

Cooking Tip

Blanching Almonds

To blanch almonds, remove the shells and soak for 5 minutes in hot water. Rinse the almonds off in cold water, drain and slip off the skins.

Chinese Cooking Tip

Tenderizing Beef Slivers

Combine ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon peanut oil, a pinch of sugar and a pinch of pepper. Toss beef slivers in mixture and let stand 1 hour.