Korean Beef Dumplings

Sauté beef, onion, sesame seeds, garlic, and mushrooms. Mix with remaining ingredients, cool. Fill dough discs, seal, and poach in broth for 3-4 minutes.

Dinner Asian Dumplings Main Course

Estimated Nutrition

Calories

225

kcal / serving

1800 kcal total

Carbs

10g

per serving

80 g total

Fat

15g

per serving

120 g total

Protein

11.25g

per serving

90 g total

Cook Time

minutes

Serves

servings

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

Meat

225

Lean Beef

Pounded to a paste

NutsSeeds

Sesame Seed

Toasted in a dry frying-pan until pale brown and then ground

unit

Garlic

Cloves, minced

tbsp

Pine Nut

0.25

tsp

Black Pepper

OilsFats

Vegetable Oil

Vegetables

unit

Onion

Medium, minced

unit

Mushroom

Small, finely chopped

tbsp

Tender Cabbage Leaves

Finely chopped

Beansprout

Tails removed, washed, drained and finely chopped

Method

Sauté the beef, onion, sesame seeds, garlic, and mushrooms until the meat is uniformly changed colour.

Stir in all the remaining ingredients and stir-fry for a further minute or two.

Transfer to a bowl, mix thoroughly, cover and leave to cool.

To make the dumplings, use one of the pasta doughs on pages 87-90 and break off 2.5-cm dough balls.

Heat the oil in a large frying pan or wok.

On a floured board, roll the balls into 7.5-cm discs.

Place 1 tablespoon of the mixture on the lower half of the circle, paint the edge with an egg wash or egg-yolk, and fold over to make a moon-shaped patty.

Crimp and press the edges to seal.

Poach for 3–4 minutes in simmering broth.