I found this recipe the other day and had to share it with you. It looks delicious. It’s simple enough to make any night of the week, but is lovely enough to be served at a dinner party. Give this recipe a try—the flavors will have you wanting more and more.
For this recipe you’ll need:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons hoisin sauce (you may substitute reduced-sodium soy sauce but the hoisin is much more flavorful)
1 teaspoon cornstarch
1 cup finely chopped bok choy
1 medium carrot, shredded ( or 1/2 cup pre-shredded carrots)
2 tablespoons thinly sliced green onion
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
3/4 pound lean ground beef
1/4 cup rice vinegar (may substitute white vinegar)
1/4 cup reduced-sodium soy sauce
Snipped fresh chives (optional)
To make this recipe:
For the dough:
In a medium-sized mixing bowl, combine the flour, 1/2 teaspoon salt, and 2/3 cup boiling water. Stir constantly with a fork.
Next, add 1/4 cup cold water; mix with your hands until the dough forms a ball. (The dough will be sticky.) Cover; set aside.
For the filling:
In a medium-sized mixing bowl, stir together the hoisin or soy sauce and cornstarch. Stir in the chopped bok choy, carrot, green onion, cilantro, and 1/4 teaspoon salt. Add the ground beef and mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.
Divide the dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls. On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating the dough firmly. Gently flatten the bottom of each dumpling with your fingers or by pressing it slightly on your work surface. Repeat with remaining dough and meatballs to make 30 dumplings total.
To Cook:
Bring water to boiling in a steamer or Dutch oven. Place the dumplings, open sides up, on a greased steamer rack. You’ll need to make sure the dumplings don’t touch one another. (If all the dumplings won’t fit on a steamer rack, refrigerate remainder until ready to steam.) Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160 degrees F.
Meanwhile, combine rice vinegar or white vinegar and soy sauce. Sprinkle with 1 teaspoon thinly sliced green onion. Serve with dumplings.
Makes 30.
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