From our table to yours: Pan-Fried Beef and Black Pepper Dumplings
December 22, 2021 | General
Anecdotally, the Jewish tradition of eating Chinese food on Christmas Day was first documented in America in the late 1800s. The last century has only helped reaffirm the popular tradition, with Chinese restaurants becoming synonymous as gathering spots for Jewish people across the United States to gather with friends, family, and share a memorable meal.
During the times of COVID-19, you and your family may be looking for an alternative to dining in a restaurant. Fortunately, our very own in-house Chef Jeremy Duitch prepared a special recipe so you can enjoy a home cooked meal during the holiday season. Now it’s time to roll up your sleeves, gather your friends and family, and enjoy these tasty and well-loved beef dumplings!
Editor’s note: This recipe makes roughly about 30 dumplings.
INGREDIENTS
For dough wrap:
- ¾ to 1 cup water
- 2 cups (300g) all-purpose flour
- Pinch of salt
- 1 tsp sesame or vegetable oil
For beef filling:
- ¾ ground beef, 80% to 85% lean
- ½ cup grated yellow onion
- ½ cup diced water chestnuts
- 2 tsp. minced garlic
- 1 tsp. freshly cracked black pepper
- 1 tbsp. rice wine
- 2 tbsp. soy sauce
- 1 tbsp. sugar
- ½ tsp. salt
- 1 tbsp. cornstarch
- Sesame oil for panfrying
For dipping sauce:
- 1 cup 2” long scallion, green and white parts
- 1 red or green chile, thinly sliced
- 1 tbsp. sugar
- 1 tbsp. cornstarch
- 1 tbsp. rice wine
- 3 tbsp. soy sauce
- ¼ cup chicken or beef broth
- 1 tsp. freshly cracked black pepper
INSTRUCTIONS
- To make the dough wrap, bring the water to a boil in a small pot over high heat. Remove from the heat and allow the water to sit for 1 minute.
- Place the flour and salt in a large bowl and make a well in the center. Pour ¾ cup (175 ml) of the hot water and the sesame oil into the well and stir with a wooden spoon until well incorporated. Gently bring the warm dough together in the bowl by kneading the pieces until you get a large mass that is not sticky. Add more water by the teaspoon as necessary.
- Turn the dough out onto a work surface and knead into a uniform, soft, smooth mass, about 2 to 3 minutes. The dough will be smooth and elastic and feel very dense but pliable.
- Wrap the dough in plastic wrap or place in a resealable plastic bag. Allow the dough to rest for at least 15 minutes at room temperature.
- To make the beef filling, in a large bowl, mix ground beef, grated onion, water chestnuts, garlic, black pepper, wine, soy sauce, sugar, salt and cornstarch.
- To shape the dumplings, divide your dough into 4 pieces. Roll each piece into a 1-inch thick rope ad cut into ½-inch pieces. Keep the dough covered with a damp towel.
- Roll each dough ball into a 3-inch round wrapper using a rolling pin. Fill each dumpling with a 1 tablespoon of filling. Lightly wet the edges of the wrapper and form the dumpling with a pleated edge seal. Keep the dumplings covered on a lightly floured tray or plate.
COOKING DIRECTIONS
- Heat a large nonstick frying pan or work over high heat. Add ½ tablespoon of oil to the hot pan, tilting to coat the bottom. Place half of the dumplings in a single layer in the hot pan and cook until the bottoms are golden brown.
- Add ½ cup of water and immediately cover the pan with a tight-fitting lid. Cook until all of the water has been absorbed and the dumpling skins have cooked through, about 4 to 5 minutes. Repeat with the remaining dumplings. Set the dumplings aside on a plate.
- To make the sauce, add a few more tablespoons of sesame oil to the hot pan. Add the scallion batons and sliced chile and sauté for 1 minute.
- Mix the sugar and cornstarch together, sprinkle over the sautéed vegetables, then add the wine, soy sauce, broth and black pepper. Stir well and bring to a boil until the sauce thickens. Add the dumplings back into the pan and stir well to coat. Serve immediately.
