Beef and Ginger Sesame Dumplings

Beef and Ginger Dumplings

Asian foods always seem so clean and delicious...  I love to make these dumplings in two ways - pot-sticker baked/fried dumplings for one half of the mix, steaming the other half.  Served with a very simple soy and sesame dipping sauce and pickled vegies it is a great weekend meal. 

Of course I have not added chillies - please add though if you fancy them! 

300 grams very lean minced beef
100 grams pork mince
5 tablespoons fresh ginger, finely grated
3 tablespoons cornflour
½ teaspoon white pepper
¼ teaspoon dried coriander
¼ teaspoon garam marsala
1 tablespoon sesame oil or sesame seeds
¼ Chinese cabbage, finely sliced
2 tablespoons honey
4 spring onions or shallots, finely sliced
3 cloves garlic, crushed
3 tablespoons soy sauce
1 egg beaten
1 packet of wanton dumpling noodle wrappers
Hot water

For the Sesame dipping sauce, combine together:
3 teaspoons toasted sesame seeds
2 tablespoons Kecap Manis
2 tablespoons oyster sauce
Juice and zest of 2 limes
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

Making dumplings may seem daunting, once you practice a couple of times it is easy and very rewarding.  They are great to make ahead for a party or casual dinner.  Sealing up the wantons is the only tricky bit, and that just requires a good pinch.
Combine all the dumpling fillings in a large bowl and massage together until the mix is very sticky – the only way to do this is with your hands!
Once the mix is combined, add a teaspoon to each wanton wrapper and crimp the edges, adding a little water to the pastry edge to help it seal.  Press the wanton wrapper firmly to seal.
To steam, place the little dumplings in a bamboo steamer and cook over a pot of simmering water until the wanton is just transparent.
For pot stickers, place the dumplings in a hot frying pan with a little oil, cooking through until the base of the dumplings is just browned.
Serve with sesame dipping sauce and pickled vegetables.

To make quick pickled vegetables:
Zucchini, squash, red onions, carrot, capsicum, ginger or other vegetables
2 tablespoons sugar
4 tablespoons vinegar
1 teaspoon salt
1 teaspoon rice wine vinegar

Finely chop the vegetables and place them in a glass (non-reactive) bowl.
Combine the pickling liquor and pour over the vegetables. 

Turn them regularly – the onion will become very bright pink and rather pretty after about 15 minutes, then the vegies are ready!