You’re probably craving for some good dumplings now. Oh wait, you can’t have them now because you’re in a place where there’s no available Asian restaurant that serves good dumplings or maybe (JUST MAYBE) you’re surrounded by good restaurants but can’t possibly order because of COVID-19 lockdown. Yes, I was craving for dumplings during the lockdown and I realized that I also needed to store something in my fridge that can last for weeks. DUMPLINGS it is.
I decided to make my own dumplings and share it with you.
BEEF DUMPLINGS INGREDIENTS:
- Store-bought dumpling wrapper or gyoza wrapper
- 1/3 kg ground beef
- 1 cup scallions, finely chopped
- 1 bundle napa cabbage, finely chopped
- 1/2 cup dried cilantro or 1/3 cup fresh cilantro, finely chopped
- 3 Tbsp less-sodium soy sauce
- 2 Tbsp sesame oil (THIS IS THE KEY FOR THE GREAT TASTE)
- 2 Tbsp grated ginger
- 2 beaten eggs
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
- 1 tsp basil (optional)
- 1 tsp chili oil/chili flakes (optional)
- 1 tsp sugar (optional)
- In a bowl, mix the napa cabbage, scallions, cilantro and basil. Make sure to squeeze out the water from the greens
- Add the ground beef, soy sauce, sesame oil, ginger, garlic powder, salt, pepper, chili and sugar then pour the beaten eggs and work the mixture well until fully combined. You can use your hand or a spatula
- Prepare a bowl of water (1/2 cup) and a parchment-lined baking sheet in your work station
- Scoop a tablespoon of filling on each dumpling wrapper. Make sure to place the filling on one end of the wrapper to avoid over-spilling when you fold it
- Dampen the edge of the wrapper with water. Feel free to use your finger to dip in the bowl of water and scatter it around the edge of the dumplings to seal it
- Lift the dumpling and fold it in half
- Make pleats on both sides by folding a small section of the folded wrapper on each side then press it properly to seal the dumpling. Make sure that it’s tightly closed
Make sure to use a non-stick pan when cooking the dumplings.
- Pour a teaspoon of oil in the pan and arrange the dumplings without overcrowding it- you don’t want them to stick together
- Cook at a high heat for about 3 minutes until they’ve turned brown. Feel free to make the bottom crunchy
- Add a small amount of water, I normally pour 2 tablespoon to the pan and cover it with a lid and immediately reduce the heat. This will take around 4 minutes
- Prepare your dumpling dip with soy sauce, calamansi or lemon, garlic crunch and scallions. You can also add some chili for a good kick!
- You can store the dumplings you don’t cook in the freezer for weeks