FeasTO Pho Dumplings

• 1 pound ground beef
• 1 cup finely chopped Napa cabbage
• 1/2 cup finely chopped cooked glass noodles (see Cook's Notes)
• 1/4 cup finely chopped scallions
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 1 large egg
• 2 tablespoons packaged pho spices (see Cook's Notes)
• 1 tablespoon Asian fish sauce
• 1 tablespoon sugar
• Salt and ground black pepper
• 30 to 35 round dumpling wrappers (about 10 ounces wrappers)
• Canola or vegetable oil for frying
• Soy sauce, for dipping, optional

1. In a large bowl, combine the beef, cabbage, glass noodles, scallion, garlic, ginger, egg, pho spices, fish sauce, sugar, salt and pepper until well mixed.
2. Lay out the dumpling wrappers on a work surface and place one tablespoon of the dumpling mixture in the center of each wrapper.
3. Dip your finger or a pastry brush in a bowl of cool water and use it to moisten the bottom edge of a wrapper.
4. Fold the top of the wrapper over the filling to form a semicircle and press the edges firmly together to seal.
5. Pinch the edges to make decorative pleats.
6. Repeat with all the wrappers.
7. Heat the oil in a deep fryer until it reaches 350 degrees F. Working in batches so the pot doesn't get overcrowded, fry the dumplings until golden-brown, 3 to 4 minutes.
8. Transfer the dumplings to a paper towel-lined plate to drain.
9. Serve hot with soy sauce for dipping, if using.

ground beef, cabbage, glass noodles, scallions, garlic, fresh ginger, egg, fish sauce, sugar, salt, wrappers, vegetable oil, soy sauce

Taken from www.foodnetwork.com/recipes/feasto-pho-dumplings.html (may not work)