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Рецепт Beef Dumpling
by Global Cookbook

Beef Dumpling
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  Порций: 4

Ингредиенты

  • 1 c. all-purpose flour
  • 1 c. boiling water
  • 4 x dry black mushrooms
  • 1 1/2 c. thinly-sliced napa cabbages
  • 1/4 tsp salt
  • 1/2 lb grnd beef
  • 1 x Chinese sausage - (abt 2 ounce) minced, (optional)
  • 2 tsp finely-minced ginger
  • 1 tsp chopped cilantro
  • 1/4 c. chicken stock (or possibly canned chicken broth)
  • 1 Tbsp. oyster-flavoured sauce
  • 1 tsp sesame oil
  • 1 Tbsp. cornstarch
  • 1/2 tsp freshly-grnd white pepper
  • 3 Tbsp. soy sauce
  • 1 Tbsp. chili garlic sauce
  • 1 Tbsp. Chinese black vinegar (or possibly balsamic vinegar)
  • 2 tsp sesame oil
  • 1 tsp sugar
  • 3 Tbsp. vegetable oil
  • 2 c. water

Инструкции

  1. For the Dough: Sift flour into a medium mixing bowl, slowly pour boiling water in flour while stirring with a wooden spoon. (Note: don't let the water cold before adding it to flour; it must be very warm in order to cook the starches.) Continue stirring till dough forms a ball. Remove dough onto a lightly floured work surface. While the dough is still quite hot, knead it till smooth. Roll it into a 1-inch wide cylinder and portion into 16 equal pcs. Roll pcs into balls; cover with a damp paper towel till ready to fill.
  2. For the Filling: In a medium bowl, combine mushrooms, cabbage, grnd meat, Chinese sausage, ginger, cilantro, chicken stock, oyster-flavored sauce, sesame oil, cornstarch and white pepper. Mix well.
  3. For the Dipping Sauce: In a small bowl, combine soy sauce, chili garlic sauce, black vinegar, sesame oil and sugar. Stir till sugar dissolves. Set aside.
  4. For the Dumpling
  5. Preparation: On a lightly-floured work surface, flatten a ball of dough with the palm of your hand. Using a rolling pin, roll it into a thin disk. Place a heaping Tbsp. filling into the center of the disk, bring the sides together and seal only the top, leaving opposite sides open and filling exposed. Place dumpling, seam-side up, on a plate, pressing down lightly to give it a flat base. Cover with a damp paper towel while filling the remaining dumplings.
  6. Place a 10-inch non-stick frying pan over medium heat till warm. Add in 1 1/2 Tbsp. of the oil, swirling to coat the sides. Place half of the potstickers, seam-side up, into pan. Cook till bottoms are golden, about 1 1/2 to 2 min. Add in 1 c. water; reduce heat to low and cook, covered, till all liquid is absorbed, about 5 to 6 min. Repeat with remaining potstickers, oil and water.
  7. This recipe yields 4 servings.