Beef Dumplings

• 24 dumpling wrappers
• 14 lb ground chuck (1/2 cup)
• 1 12 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon chinese sweet bean paste
• 1 tablespoon peanut oil
• 13 cup warm water

1. take 24 round dumpling wrappers and cover with a damp cloth while preparing the filling mixture.
2. Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
3. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle.
4. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray.
5. Make more dumplings in same manner.
6. Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another).
7. Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes.
8. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
9. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes.
10. Invert a large plate with a rim over skillet.
11. Using pot holders, hold plate and skillet together and invert skillet.
12. Remove skillet and serve pot stickers warm.

wrappers, ground chuck, soy sauce, sesame oil, peanut oil, fresh ginger, chinese sweet bean paste, peanut oil, water

Taken from www.food.com/recipe/beef-dumplings-120619 (may not work)