Ingredients
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24
-
-
1/4
-
1 1/2
-
1
-
1
-
1
-
1
-
2
-
1
-
1/3
-
-
-
-
Directions
Beef Dumplings, from gourmet 5/05, i adapted this recipe to use ingredients i have on hand , from gourmet 5/05, i adapted this recipe to use ingredients i have on hand
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Steps
|
1
Done
|
Take 24 Round Dumpling Wrappers and Cover With a Damp Cloth While Preparing the Filling Mixture. |
|
2
Done
|
Stir Together Beef, Soy Sauce, Oils, Ginger, and Bean Paste in a Medium Bowl, Then Stir in Chives. |
|
3
Done
|
Put a Level Tablespoon of Filling in Center of Each Round, Then Brush or Dab Halfway Around Edge With a Little Water and Fold in Half, Pressing Edges Together to Seal and Leaving a Small Opening at Each End of Semicircle. Stand Each Dumpling, Sealed Edge Up, on a Wax-Paper-Lined Tray, Then Press Dumplings Slightly Onto 1 Side So More of Dumpling Touches Tray. Make More Dumplings in Same Manner. |
|
4
Done
|
Heat Oil in a 12-Inch Nonstick Skillet Over Moderate Heat Until Hot, Then Remove from Heat and Arrange Dumplings in a Tight Circular Pattern Standing Up in Oil (they Should Touch One Another). Cook, Uncovered, Over Moderate Heat Until Oil Sizzles, Then Drizzle Warm Water (1/3 Cup) Over Pot Stickers and Cook, Covered, Until Bottoms Are Browned, 8 to 10 Minutes. Add 2 Tablespoons More Water If Skillet Looks Dry Before Bottoms Are Browned. |
|
5
Done
|
Remove Lid and Cook, Shaking Skillet to Loosen Pot Stickers, Until Steam Dissipates, 1 to 2 Minutes. Invert a Large Plate With a Rim Over Skillet. Using Pot Holders, Hold Plate and Skillet Together and Invert Skillet. Remove Skillet and Serve Pot Stickers Warm. |
