Posted on Wed 17th January 2024
Beef Dumplings
Juicy & savoury, perfumed with the floral notes of Sichuan peppercorns and served with a sour and spicy dipping sauce. These beef dumplings are sure to blow you away!
Cuisine
Chinese
Time
45 mins
Servings
4
Ingredients
- Dumpling pastries
- 300g minced beef
- 1 spring onion
- 2 garlic cloves
- 1 thumb size ginger
- 1 tsp Sichuan peppercorns
- 1 Tbsp Soy Sauce
- 1 tsp Sesame oil
- 1 tsp White Pepper
- 2 Tbsp light soy sauce
- 1 Tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 Tbsp Chiu chow chilli oil
Method
Preparation
Place filling in the centre of the dough
Fold the bottom centre over the filling to form a semicircle and pinch the top tight
Pinch the 2 corners of the semi circle together leaving 2 symmetrical ‘Mickey Mouse ear’ shapes between your centerfold and the corner folds
Now pinch the ears in towards you to make 4 layered folds
Tidy up the to create a ‘half moon’ shape so that the dumplings sit easily on a plate
Place filling in the centre of the dough
Fold the bottom centre over the filling to form a semicircle and pinch the top tight
Pinch the 2 corners of the semi circle together leaving 2 symmetrical ‘Mickey Mouse ear’ shapes between your centerfold and the corner folds
Now pinch the ears in towards you to make 4 layered folds
Tidy up the to create a ‘half moon’ shape so that the dumplings sit easily on a plate
Cooking
Heat 2 tbsp vegetable oil in a shallow frying pan on medium heat and place dumplings into the pan, flat side down. Fry dumplings till the base is golden brown. Then, using a lid as a shield, pour a small splash of water into the pan until the base of the dumplings are covered. Cover quickly with lid and steam for 5-8 mins on medium heat until all water has evaporated. Once the pan is completely dry of water, allow dumplings to crisp up on the bottom for a further minute.
Serve on its own or with a dipping sauce.