Fran’s Chinese Beef Dumplings
SERVES
6
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
15
MINUTES
CUISINE
Chinese
COURSE
Side
Method
To make the dipping sauce, put all the ingredients into a jam jar and shake.
Next, make the dumplings. Place the Sichuan peppercorns and boiling water into a heatproof jug and allow them to soak for 10-15 minutes.
Mix the rest of the ingredients together in a large bowl (by hand is best) until they are well combined.
Strain the Sichuan peppercorns and retain the liquid.
Pour half the water into the beef mixture and stir until it has absorbed. Repeat with the remaining water.
Put a scant teaspoon of the mixture into the middle of a dumpling skin, wet the outer edge with water and fold the dumpling together (into a half-moon shape) by pleating one edge against the other.
Heat a tablespoon of oil in the bottom of a frying pan or wok. Fry the dumplings until one side is brown and crisp, 2-3 minutes.
Then add 2 tablespoons of water to the pan/wok (please note that the oil will split due to water being added) and cover immediately with a lid for 5-6 minutes to allow the dumplings to steam.
Serve immediately with the dipping sauce and enjoy.
Ingredients
1-2 packs gyoza/dumpling wrappers
1 heaped tsp Sichuan peppercorns
100ml boiling water
900g (2lb) minced beef (15% fat)
2 tbsp fresh ginger, minced
1 bunch spring onions, minced
3 Chinese cabbage leaves
2 tbsp soy sauce
2 tsp roasted sesame oil
1 red chilli, minced
Salt and pepper to taste
For the dipping sauce:
2 tsp chilli oil (taste to see how hot it is before adding)
3 tbsp hoisin sauce
120ml soy sauce
4 tsp roasted sesame oil
1 tsp caster sugar (optional)
3 tbsp Chinese black vinegar or balsamic
1 tbsp ginger, minced
2 tbsp spring onion, minced
2 cloves of garlic, minced
Method
To make the dipping sauce, put all the ingredients into a jam jar and shake.
Next, make the dumplings. Place the Sichuan peppercorns and boiling water into a heatproof jug and allow them to soak for 10-15 minutes.
Mix the rest of the ingredients together in a large bowl (by hand is best) until they are well combined.
Strain the Sichuan peppercorns and retain the liquid.
Pour half the water into the beef mixture and stir until it has absorbed. Repeat with the remaining water.
Put a scant teaspoon of the mixture into the middle of a dumpling skin, wet the outer edge with water and fold the dumpling together (into a half-moon shape) by pleating one edge against the other.
Heat a tablespoon of oil in the bottom of a frying pan or wok. Fry the dumplings until one side is brown and crisp, 2-3 minutes.
Then add 2 tablespoons of water to the pan/wok (please note that the oil will split due to water being added) and cover immediately with a lid for 5-6 minutes to allow the dumplings to steam.
Serve immediately with the dipping sauce and enjoy.
