Peking Hamburger Dumplings

Author: Canadian Living

  • Portion size 20 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 2 tablespoons vegetable oil
Dipping sauce:
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • sesame seeds (optional)
  • chili paste (optional)
  • oil (optional)
Dough:
  • 3 cups all-purpose flour
  • 4 teaspoons vegetable oil
  • 1/4 teaspoon salt
Filling:
  • 2 eggs
  • 2 lbs extra lean ground beef
  • 1 cup sliced green onions
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon minced gingerroot
  • 1 tablespoon minced fresh hot pepper (or 1-1/2 tsp / 7 ml hot pepper flakes)
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

Dough: In a bowl, divide flour into 2 mounds. Stirring with fork, pour 1/2 cup (125 mL) boiling water over 1 of the mounds, mixing well. Add oil and salt to remaining mound. Gradually mix 1/2 cup (125 mL) cold water into both mounds to form dry, shaggy dough, adding up to 1 tbsp (15 mL) more water if necessary.

Turn out dough onto lightly floured surface; knead for 7 to 10 minutes or until smooth. Wrap in plastic wrap; let rest at room temperature for 30 minutes. (Make-ahead: Refrigerate for up to 2 days; bring to room temperature before using.)

Filling: Meanwhile, in large bowl, lightly beat eggs. Add beef, onions, water, soy sauce, ginger, hot pepper, sesame oil, salt and pepper; mix well. Set aside.

On lightly floured surface, roll dough into log; cut into 16 pieces. Flatten each into disc. Keeping remaining discs covered, roll each into 6-inch (15 cm) circle.

Place rounded 1/4 cup (50 mL) filling in center of each disc. Gather dough up around filling; pinch at top to seal. Cut or pinch off extra dough. Press to flatten slightly. Re-roll scraps to make 20 dumplings. (Make-ahead: Cover and refrigerate for up to 24 hours or freeze in airtight container for up to 1 month; cook frozen.)

In a nonstick skillet, heat half of the oil over medium heat. Add dumplings, in batched, pinched side up and keeping separate. Add enough water to come three-quarters of the way up side of dumplings, about 1 cup (250 mL). Cover and cook over high heat for 8 minutes or until water evaporates.

Uncover and cook over medium heat for about 5 minutes or until bottoms are golden and crusty. Repeat with remaining dumplings.

Dipping sauce: Mix vinegar with soy sauce; dive among 8 to 10 small saucers. Sprinkle with sesame seeds (if using). Pass chili paste (if using) to add to sauce.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 763 mg
  • Protein 24 g
  • Calories 367.0
  • Total fat 16 g
  • Cholesterol 90 mg
  • Total carbohydrate 31 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peking Hamburger Dumplings

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