Chinese
Dumplings
14 oz. ground beef
3 cups frozen
spinach, slightly thawed
1 tbsp. kosher
salt
1 carrot, shredded
1 tbsp. fresh
minced ginger
1½ tbsp. fresh
minced garlic
1 egg, slightly
beaten
1 tbsp. dried
chopped onion flakes
1 tbsp. soy sauce
1 pkg. wonton
wrappers
Place spinach in a
large bowl and sprinkle with salt. Let stand 15 minutes. Meanwhile in a separate bowl, combine ground
beef, carrot, ginger, garlic, egg, onion flakes, and soy sauce. Mix with hands
to combine well. Pick up clumps of
spinach and squeeze to expel liquid. Stir into meat mixture.
Lightly brush a
wonton wrapper with water and place a small amount of meat mixture in the
center. Fold over to create a triangle
and pinch to seal. Create a ripple
pattern by pinching and pushing together small segments of the wrapper.
Continue with each wrapper until all meat mixture is used.
Fill tea kettle
with water and bring to a boil. Heat oil in large WOK or skillet with a tight fitting
cover. Place dumplings in hot oil and
cook just until brown on the bottoms (2-3 minutes). Carefully pour in boiling
water just to cover dumplings. Reduce
heat and cover. Cook five minutes. Remove dumplings from water quickly and
serve hot with garlic-gingered soy sauce and hot mustard paste.
To make
garlic-gingered soy sauce, add 1 tsp. each of fresh minced ginger and fresh
minced garlic to ½ cup soy sauce. Let stand for 1 hour. To make hot mustard paste, use equal amounts
of dry mustard and water and mix to create a paste.
This recipe is
time consuming, but the dumplings are worth the effort. It took me about an hour to wrap 53
dumplings. Plan ahead when making this recipe.
© Crackerberries 2015
