This recipe was adapted from Eton Chan, Pork and Beef Dumplings at half portion
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| Dumplings can be pan fried as Pot Stickers |
A:
- 1 pound Ground Beef
- 1 pound Ground Pork
B:
- 1 teaspoon Ginger Root
- 1 teaspoon Garlic
- 1 tablespoon Scallions
C:
- 1 teaspoon Sesame Oil
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ½ cup soy sauce
- ¼ cup sugar
- ¼ cup cold water
D:
1 pound cabbage
E:
2 packs of Dumpling Wrappers
Instructions:
1) Peel outer layers of cabbage and cut into quarters and boil in lightly salted water until tender. Remove from pot and cool down. Chop finely and set aside.
2) While cabbage is boiling, peel ginger and mince; trim garlic clove stem and mince; mince scallion white and yellow parts. Set aside.
3) Combine all ingredients from A, B, C, and D in a large bowl. Mix thoroughly until liquids are absorbed into the meat. Cover and let marinate a couple hours in fridge.
4) Assemble dumplings by filling a dumpling wrapper with 1 teaspoon of meat mix. Dap edge of wrapper with a little water and seal, removing all excess air if possible. To seal, fold dumpling in half to resemble a half moon. Lay single layer on tray and freeze.
5) To cook, you can boil them in lightly salted water or pan fry them.
