T&T - Beef Dumplings

Recipe is from Marions kitchen. I used beef instead of lamb.

https://www.marionskitchen.com/northern-chinese-cumin-lamb-dumplings/

Dumplings:

In a bowl add:

• 150g (5 oz) lamb mince
• 1 egg
• 2 tbsp Soy Sauce
• 2 tsp finely grated ginger
• 4 tbsp finely sliced spring onion (scallions)
• 2 tsp whole cumin seeds (mix of powder & crushed seeds)

Preparation:
Place a tablespoon of filling onto the centre of a dumpling wrapper. Moisten the edges of the wrapper with water and fold the wrapper over the filling. Press to seal the wedges. 

Place the dumpling onto a tray, pushing down to flatten the bottom and create a ‘crimped’ pattern at the top. 

Repeat with remaining filling and wrappers.

 

Cooking
Heat the vegetable oil in a large non-stick frying pan over high heat. 

Add the dumplings and wait about 2 minutes for their bottoms to crisp up and turn golden. 

Then pour in enough water for come about halfway up the side of the dumpling. 

Cover with a lid and allow the water to steam and cook the dumpling for about 5 minutes.

When the water has almost evaporated, remove the lid and let the pan continue sizzling until the water is completely gone and the dumpling bottoms are super crispy.  

Assembly

Transfer the dumplings to a serving plate. 

Drizzle with chilli oil and serve with soy sauce for dipping.

Dumpling Wrapper

Mix:

• 140g plain flour
• 80g boiled water, allowed to cool for 2 minutes

Knead until dough comes together and is soft & firm (bounces back). 

Place dough in plastic bag for 15 min

Cut dough into even pieces (about 14) and place in plastic bag until needed to roll out.

Roll out dough keeping the edges thinner. 

Flour wrappers in between layers once stacking. Don’t over stack