These delicious dumplings use beef instead of duck for a twist on the usual.
Directions for: Peking Hamburger Dumplings
Ingredients
Dough3 cup all purpose flour
4 tsp vegetable oil
tsp salt
Filling2 egg
2 lb(s) extra-lean ground beef
1 cup sliced green onion
cup water
cup soy sauce
1 Tbsp minced ginger, root
1 tsp hot pepper flakes
1 Tbsp minced fresh hot pepper
2 tsp sesame oil
tsp salt
tsp pepper
Cooking the Dumplings2 Tbsp vegetable oil
Dipping Sauce3 Tbsp rice vinegar
1 Tbsp soy sauce
toasted sesame seeds
chili paste
oil
Directions
Dough1. in bowl, divide flour into 2 mounds.
2. Stirring with fork, pour 1/2 cup (125 mL) boiling water over 1 of the mounds, mixing well.
3. Add oil and salt to remaining mound.
4. Gradually mix 1/2 cup (125 mL) cold water into both mounds to form dry, shaggy dough, adding up to 1 tablespoon (15 mL) more water if necessary.
5. Turn out dough onto lightly floured surface; knead for 7 to 10 minutes or until smooth.
6. Wrap in plastic wrap; let rest at room temperature for 30 minutes. (Make-ahead: Refrigerate for up to 2 days; bring to room temperature before using.)
Filling1. Meanwhile, in large bowl beat eggs.
2. Add beef, onions, water, soysauce, ginger, hot pepper, sesame oil, salt and pepper; mix well. Set aside.
3. on lightly floured surface, roll dough into log; cut into 16 pieces.
4. Flatten each into disc.
5. Keeping remaining discs covered, roll each into 6-inch (15cm) circle.
6. Place rounded 1/4 cup (50 mL) filling in centre of each disc.
7. Gather dough up around filling; pinch at top to seal. Cut or pinch off extra dough.
8. Press to flatten slightly. Reroll scraps to make 20 dumplings. (Make-ahead: Cover and refrigerate for up to 24 hours or freeze in airtight container for up to 1 month; cook frozen.)
Cooking the Dumplings1. in nonstick skillet, heat half of the oil over medium heat.
2. Add dumplings, in batches, pinched side up and keeping separate.
3. Add enough water to come three-quarters of the way up the side of dumplings, about 1 cup (250 mL).
4. Cover and cook over high heat for 8 minutes or until water evaporates.
5. Uncover and cook over medium heat for about 5 minutes or until bottoms are golden and crusty. Repeat with remaining dumplings.
Dipping Sauce1. Mix vinegar with soy sauce; divide among 8 to 10 small saucers.
2. Sprinkle with sesame seeds (if using).
3. Pass chili paste (if using) to add to sauce.
See more: Beef, Eggs/Dairy, Appetizer, Fry, Pastry, Chinese, Hot and Spicy