Ingredients with Measurements:
- 1 lb ground beef
- 1/4 cup Sha Cha sauce
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 package dumpling wrappers (about 30 pieces)
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Dumpling wrapper cutter or round cookie cutter
- Rolling pin
- Steamer basket or bamboo steamer
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, Sha Cha sauce, chopped scallions, chopped cilantro, soy sauce, and sesame oil. Mix well until all ingredients are evenly distributed.
2. In a small mixing bowl, whisk together cornstarch and water to make a slurry.
3. Lay out a dumpling wrapper on a floured surface. Use a dumpling wrapper cutter or a round cookie cutter to cut out circles from the wrapper.
4. Place a tablespoon of the beef mixture in the center of each wrapper.
5. Dip your finger in the cornstarch slurry and run it along the edge of the wrapper.
6. Fold the wrapper in half and press the edges together to seal the dumpling. Repeat until all the beef mixture is used up.
7. Bring a pot of water to a boil. Place the dumplings in a steamer basket or bamboo steamer and steam for 10-12 minutes, or until cooked through.
8. Serve hot with dipping sauce of your choice.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
This recipe makes about 30 dumplings, serving size varies.
Nutritional information:
Calories: 70
Fat: 3g
Carbohydrates: 7g
Protein: 4g
Sodium: 170mg
Substitutions for ingredients:
- Ground pork or chicken can be substituted for ground beef.
- Chopped green onions can be substituted for scallions.
- Chopped parsley can be substituted for cilantro.
- Rice flour can be substituted for cornstarch.
Variations:
- Add chopped mushrooms or shredded carrots to the beef mixture for added flavor and texture.
- Use wonton wrappers instead of dumpling wrappers for a thinner and crispier texture.
- Pan-fry the dumplings instead of steaming for a crispy exterior.
Tips and tricks:
- Make sure to seal the dumplings tightly to prevent them from falling apart during cooking.
- Use a non-stick steamer basket or line it with parchment paper to prevent the dumplings from sticking.
- Freeze any leftover dumplings for a quick and easy meal later on.
Storage instructions:
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the dumplings for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions, cilantro, sesame seeds, or chili oil.
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or hot and sour soup.
Troubleshooting advice:
- If the dumplings are falling apart during cooking, make sure to seal them tightly and use enough cornstarch slurry to seal the edges.
- If the dumplings are sticking to the steamer basket, line it with parchment paper or lightly grease it with oil.
Food safety advice:
Make sure to cook the dumplings thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Sha Cha sauce is a popular Chinese condiment made from soybean oil, garlic, shallots, chilies, and dried shrimp. It is commonly used in Cantonese cuisine as a marinade or dipping sauce for meat dishes.
Flavor profiles:
The Sha Cha sauce adds a savory and slightly spicy flavor to the beef filling, while the scallions and cilantro add freshness and aroma.
Serving suggestions:
Serve the dumplings as an appetizer or main dish with a side of steamed rice and vegetables.
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Region: Chinese