Description
Dumplings can seem like a bit of a challenge, but this one used purchased wonton wrappers and a dead-simple filling where the big flavour of beef is the star.
Ingredients
Scale
- ½ cup (125 mL) finely chopped green onions
- ¾ cup (175 mL) chopped fresh coriander (cilantro)
- 2 tbsp (30 mL) minced gingerroot
- 1 tbsp (15 mL) minced garlic
- 1 tsp (5 mL) EACH salt and ground white pepper
- 1 tsp (5 mL) Sichuan peppercorns, toasted and ground
- 1 lb (500 g) Extra Lean Ground Beef
- 1 pkg (about 40) wonton wrappers (wheat wrappers)
To Serve
- 3 tbsp (45 mL) chili oil
- 3 tbsp (45 mL) crushed peanuts
- 3 tbsp (45 mL) chopped fresh coriander (cilantro)
- 1 tsp (5 mL) Sichuan peppercorns, ground
- Sesame seeds (optional)
Instructions
- Spoon chilli oil over dumplings, sprinkle peanuts, coriander and ground szechuan peppercorn.
- Combine green onions, coriander, gingerroot, garlic, salt, white pepper, Sichuan peppercorns and 3 tbsp (45 mL) water in a large bowl. Gently mix in ground beef with a fork until thoroughly combined.
- Working with a few at a time, place wrappers on a work surface. Spoon about 1 tbsp (15 mL) filling into centre of each wrapper. Dip your finger in water and wet the surrounding border of the dumpling wrapper with your finger. Carefully fold the dumpling into a half-moon shape, then pinch and pleat the edges to seal both sides firmly together. Make sure that there are no gaps in the edges. Place dumplings on a baking sheet while repeating the process until all the filling mixture is gone.
- Poach dumplings in batches of about 10 at a time in a large pot of boiling water for about 5 minutes or until tender and filling is thoroughly cooked to 160°F (71°C). As they are cooked, remove from water with a large sieve or slotted spoon and transfer to warmed serving bowls.
- To serve: Spoon chili oil over dumplings and sprinkle with peanuts, coriander, Sichuan peppercorns and sesame seeds, if desired.