Savory beef and lightly crunchy carrot form the filling of these tender dumplings.
Beef & Carrot Chinese Dumplings
Chef Linda Huang
1 hours
150 minutes
Chinese
Entrèe
Written instructions can be a little confusing; if the folding directions aren't quite making sense, there are lots of YouTube tutorials available!
Ingredients
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2 cups + 2 tbsp all-purpose flour
¼ tsp salt
¾ cups water
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8 oz ground beef
1 stalk green onion (minced)
2 slices ginger (minced)
4 oz carrot, roughly chopped
½ tsp salt
1 tbsp + ½ tsp soy sauce
1 tbsp yellow rice wine (see Notes)
1 tbsp + ½ tsp oyster sauce
1 tbsp sesame oil
1 egg
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Wok
Vegetable Cleaver
Directions
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Mix the flour and salt into a big bowl with a chopstick or fork.
Pour in the water little by little, slowly mixing it in one direction until the dough begins to form a ball. If it looks too dry, add water 1 tablespoon at a time until it forms a ragged clump.
Place the dough in a bowl, covering with plastic wrap and let rest for at least 30 minutes, or while you prepare the filling.
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Process carrots in a food processor and pulse until finely chopped.
Mix all the filling ingredients until well incorporated and the mixture has an almost elastic feel.
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Divide the dough into 3 pieces and form it into a log shape, cutting into small tablespoon-sized balls.
On a well-floured work surface, roll each ball into a disc.
Stack wrappers, keeping under plastic until they’re all rolled out.
To form dumplings, place 1 tbsp of filling in the center of a wrapper.
Fold in both sides and pinch the middle edge closed, pinching the rest of the edge closed until the entire dumpling is sealed.
Transfer sealed dumplings to a lightly-floured wooden or parchment-lined board.
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Bring a large pot of water to a boil.
Add 6-12 dumplings and cook until the water boils again.
Add 1 cup cold water and keep cooking until all the dumplings are floating to the top (about 5-8 minutes).