chili crisp ginger beef dumplings
Servings: 6
Ingredients
For the Dumplings:
- 1 lb. Ground Beef
- 2 tbsp. Olive Oil
- 1 1/2 cups Shredded Cabbage
- 2" Fresh Ginger minced
- 2-3 Garlic Cloves minced
- 1/3 cup Green Scallions chopped
- 1/4 cup Soy Sauce
- 1/4 tsp. Salt
- 1/2 tsp. Black Pepper
- 24 Square or Round Wonton Wrappers
For the Sauce:
- 1/3 cup Olive Oil
- 1 ″ Fresh Ginger
- 1 tbsp. Chili Crisp Oil
- 1 tbsp. Sesame Seeds
- 1 tbsp. Honey
Instructions
For the Dumplings:
- In a large bowl, combine all the dumpling ingredients together. Mix well.
- Brush the edges of the wonton wrappers with water.
- Fill the centers of the wrappers with 1-2 tablespoons of the beef-cabbage mixture.
- If using round wrappers, fold the edges of the wrappers up to meet each other. Pinch the edges together to seal in the filling. Working at one end, create ribbon-like folds along the edge by pinch back the dough as you move forward (see video for visual instructions).
- If using square wontons, fold two opposite diagonal ends together to create a triangle. Pinch the edges together to seal in the filling. Pinch the two outer ends together to seal into a wonton-like shape.
- Place the dumplings in a steam basket or in a nonstick pan that has been heated over medium heat. Add 1-2 tablespoon water in the pan, quickly cover with the lid, and let steam on LOW heat for 3-4 minutes, until the dumplings are tender.
- Remove from the heat and plate with the Ginger Chili Crisp Sauce (recipe below) to enjoy!
- To make them crispy, add 2 tablespoons olive oil to a large pan over medium high heat. Add the dumplings to cook on one side for 2-3 minutes, until golden brown.
For the Sauce:
- Combine all ingredients in a small saucepan over medium high heat. Stir continuously for 2-3 minutes, until warmed. Serve over the dumplings to enjoy!
