Beef Dumplings

• 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

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.