For a fun meal with your family these dumpling's are so easy. They take time to fold but just put some good music on and enjoy. Cover and place in the fridge until you are ready to poach in simmering water.
Our favourite is fried dumpling's. You poach them like the picture above and then you gently fry in a little oil. It gives a nice flavour and texture.
Beef Dumpling Recipe
These can be poached then fried or left poached.
500 gr beef mince - bought from ''Neat Meat'' at The Landing in Frankton.
Filling -
1 1/2 cup finely shredded cabbage
1 carrot - grated
1 onion - minced or grated
1 tbsp grated fresh ginger
1 egg
1 tsp Himalayan salt
1 tbsp olive oil
1 tbsp tamari sauce - naturally fermented soya sauce
50 small wonton wrappers
Sauce
1/2 cup tamari sauce
1 cup rice vinegar
4 garlic cloves, smashed and chopped finely
1 tsp sesame oil
2 tbsp sweetener -either maple, honey, brown rice malt syrup
Method
1 - In a bowl mix all the filling ingredients together.
2 - Place a teaspoon of the filling in the center, of the dumpling wrap.
3 - Moisten the edges with a little water and fold the dumpling in half.
4 - Pinch the edges together to seal. See the photo below.
5 - Bring a large pot of water to a simmer. Drop some of the dumplings in it just before serving. When they float, leave them for 30 seconds then remove.
7 - Option - serve as they are
or Fry each one in some oil for a little colour and a crispy texture.
Serve with the sauce. I also served them with rice noodles and stir fried vegetables.
Mix all the filling ingredients together. Place a teaspoon in the middle.
Dampen with water around the edges and fold edges together, then pinch the edge together.
This mixture makes 50.
Drop in simmering water, when they float to the top leave for 30 seconds and then remove.
Now you can gently fry in a little oil on both sides.
