Beef Chinese Dumplings. In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil. Hold the dumpling with one hand and start sealing the edges with the other hand.
The only inadequate of those dumplings in the memory was too much fat is contained.
Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
Combine beef, water chestnuts, scallions, garlic, ginger, soy sauce and vinegar in a bowl.
You can have Beef Chinese Dumplings using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Beef Chinese Dumplings
- Prepare 1.5 lbs of Ground Beef.
- It's 2 cups of Shredded Chinese Cabbage.
- Prepare 1 of Carrot, shredded.
- It's 1 of Onion, Minced.
- It's 1 of Egg.
- You need 1 tsp of Sugar.
- It's 1 tsp of Salt.
- It's 1 tbs of Soy Sauce.
- You need 1 tbs of Vegetable Oil.
- Prepare 14 oz of package Wonton Wrappers.
Mix with your hands or a wooden spoon until blended. Chinese dumplings (jiaozi) are a rather popular dish during the Chinese New Year season but are also a fun and delicious appetizer, dinner food, and snack to enjoy any time of year. This recipe includes a homemade dumpling dough and ground pork or meat and vegetable filling, as well as instructions on how to assemble and boil the dumplings. Most of Chinese dumplings use ground pork or sometimes ground lamb.
Beef Chinese Dumplings instructions
- In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil..
- Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings..
- Boil the dumplings in water until they float to the top, about 5 minutes..
Both of the two types of meat can provide enough oil after cooking, and avoid the filling becomes tight and dry. If other leaner meats are used as the main ingredients for filling, including chicken, beef and shrimp, a common technique is to add some extra fat. Ground pork and shrimp are typical fillings, although as with all Chinese dumplings, traditional and nontraditional variations abound depending on the region. Boiled wontons are popular and are served in a rich broth or soup. Japanese ground beef wontons are fried.
