Showing posts with label Chinese Dumplings with spinach and beef. Show all posts
Showing posts with label Chinese Dumplings with spinach and beef. Show all posts

Tuesday, January 27, 2015

Chinese Dumplings

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