- Portion size 20 servings
- Credits : © CanadianLiving.com
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
- Iron 27.0
- Folate 25.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 5.0