Ingredients
500 g of minced lean beef
2 small grated carrots
10 mushrooms finely diced
3 eggs lightly beaten
3 chives finely chopped
1 knob of ginger, finely chopped
1 teaspoon salt
2 tablespoons soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
1/3 cup vegetable oil
500 g plain flour
1 bunch chives * to serve * extra
1 soy sauce to serve * to serve * extra
1 dash of sesame oil * to serve * extra
1 teaspoon of chili finely chopped * to serve
1 touch of rice vinegar
Method
Filling:
In a lightly greased
nonstick skillet, cook the carrot over medium heat for 1-2 minutes. Set aside
in a medium bowl. In the same pan, cook the mushrooms for 1-2 minutes and add
to the bowl with carrot. Chill a bit.
Meanwhile, in the same skillet, cook the egg for 1-2 minutes
on each side so that it is shaped like a pancake. Cool slightly and cut the egg
pancake into small pieces.
In a large bowl, combine the ground beef, cooked carrot,
mushrooms, egg, onion, ginger, salt, soy and oyster sauces, and sesame oil.
Dough :
In a
separate large bowl, mix the flour with enough water to make a dough (slowly
add water to keep it from getting too wet). Divide the dough into four. Lightly
flour a clean cutting board or bench and shape the dough pieces into a long
snake shape. Cut each into 15 small pieces of dough to make 60 and roll pieces
of dough into round wrappers with a rolling pin (or use pre-made wonton
wrappers). Spoon 1 tablespoon of meat mixture into each wrapper.
Fold and press with
your fingers to seal and fold the edges.
Heat 1 tablespoon of vegetable oil in a large skillet (with
a lid) over medium heat. Add 1/4 of the dumplings and cook for 1-2 minutes
until bottoms are crisp and golden brown. Add enough water to cover dumplings
halfway and cover with lid. Cook until the water has evaporated and the
dumplings are tender. Repeat the process with the remaining oil and dumplings.
Serve meatballs with vinegar, soy sauce, sesame oil, extra
chives, and fresh chili, if desired.
Notes
If you prefer, you can use 2 packets of pre-made wonton
wrappers (30 in each pack).
If your dumplings don't stick, try rubbing the edges of your
dough with a little water before folding.
If the filling tries to escape by folding the dumplings,
don't panic! Just push it back into your dumpling and keep folding.
To boil the dumplings, bring a large saucepan of water to a
boil. Cook dumplings in batches of 15, stirring to prevent sticking, for 7-8
minutes or until dumplings float to the top. Drain well.
To make steam dumplings, line a bamboo steamer with
parchment paper. Place the dumplings in
a single layer in the steamer. Place the steam over a wok of boiling water,
making sure the base does not touch the water. Steam the dumplings for 15-20
minutes or until tender and cooked through.
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