Beef Dumplings

For all the dumpling lovers, enjoy :)

What you need

2 ½ cups flour

2 cups water

Salt

1 lb bok choy leaves or white cabbage

1 lb beef

1 tbsp chopped scallion

1 tsp chopped ginger

2 tsp salt

1 tsp light brown sugar

2 tbsp light soy sauce

1 tbsp Chinese rice wine

2 tsp sesame oil

 

For the sauce you will need

2 tbsp red chili oil

1 tbsp light soy sauce

1 tsp chopped garlic

1 tbsp chopped scallion

 

How to

Sift the flour into a bowl, pour in water, mix to a firm dough. Knead until smooth then cover with a damp cloth for about 25-30 minutes.

Blanch the bok choy until soft, then drain and chop finely. Mix the bok choy with beef, scallions, ginger, salt, sugar, wine, soy sauce, and sesame oil.

Dust a work surface with flour lightly, knead and roll the dough into a long sausage 1 inch in diameter. Cut the sausage into 90 small pieces then flatten each piece.

Roll out each piece using a rolling pin, about 2 ½ inches in diameter. Then place about 1 ½ tbsp of the filling in the center of each pancake and fold into a half-moon pouch. Pinch the edges until the dumpling is tightly sealed. Boil 2/3 cup of salted water in a wok, add the dumplings and poach for about 2 minutes. Remove the wok from heat but leave the dumplings in the water for another 15 minutes.