Beefy Chinese Dumplings
This is a delicious veggie and beef dumpling recipe that my mom has been making ever since I can remember. It may take some time and practice when it comes to making these, but it's well worth it. Just boil them in water and serve hot with soy sauce, or add them to a soup.
Ingredient
- 1 ½ pounds ground beef
- 2 cups shredded Chinese cabbage
- 1 medium carrot, shredded
- 1 medium onion, minced
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 (14 ounce) package wonton wrappers
Direction
- Mix together beef, cabbage, carrot, and onion in a large bowl. Stir in egg, soy sauce, oil, sugar, and salt.
- Place 1 heaping teaspoon filling in the center of a wonton wrapper. Moisten wonton edges with a few drops water. Fold dumpling in half and pinch the edges together to seal. Create a ripple pattern along the sealed edge by pinching and gently pushing together small segments. Repeat to make remaining dumplings.
- Bring a large pot of water to a boil. Add dumplings and cook until they float to the surface, about 5 minutes. Drain.
