Beef Dumpling Recipe

• 1 c. all-purpose flour
• 1 c. boiling water
• 4 x dry black mushrooms
• 1 1/2 c. thinly-sliced napa cabbages
• 1/4 tsp salt
• 1/2 lb grnd beef
• 1 x Chinese sausage - (abt 2 ounce) minced, (optional)
• 2 tsp finely-minced ginger
• 1 tsp chopped cilantro
• 1/4 c. chicken stock (or possibly canned chicken broth)
• 1 Tbsp. oyster-flavoured sauce
• 1 tsp sesame oil
• 1 Tbsp. cornstarch
• 1/2 tsp freshly-grnd white pepper
• 3 Tbsp. soy sauce
• 1 Tbsp. chili garlic sauce
• 1 Tbsp. Chinese black vinegar (or possibly balsamic vinegar)
• 2 tsp sesame oil
• 1 tsp sugar
• 3 Tbsp. vegetable oil
• 2 c. water

1. For the Dough: Sift flour into a medium mixing bowl, slowly pour boiling water in flour while stirring with a wooden spoon.
2. (Note: don't let the water cold before adding it to flour; it must be very warm in order to cook the starches.)
3. Continue stirring till dough forms a ball.
4. Remove dough onto a lightly floured work surface.
5. While the dough is still quite hot, knead it till smooth.
6. Roll it into a 1-inch wide cylinder and portion into 16 equal pcs.
7. Roll pcs into balls; cover with a damp paper towel till ready to fill.
8. For the Filling: In a medium bowl, combine mushrooms, cabbage, grnd meat, Chinese sausage, ginger, cilantro, chicken stock, oyster-flavored sauce, sesame oil, cornstarch and white pepper.
9. Mix well.
10. For the Dipping Sauce: In a small bowl, combine soy sauce, chili garlic sauce, black vinegar, sesame oil and sugar.
11. Stir till sugar dissolves.
12. Set aside.
13. For the Dumpling
14. Preparation: On a lightly-floured work surface, flatten a ball of dough with the palm of your hand.
15. Using a rolling pin, roll it into a thin disk.
16. Place a heaping Tbsp.
17. filling into the center of the disk, bring the sides together and seal only the top, leaving opposite sides open and filling exposed.
18. Place dumpling, seam-side up, on a plate, pressing down lightly to give it a flat base.
19. Cover with a damp paper towel while filling the remaining dumplings.
20. Place a 10-inch non-stick frying pan over medium heat till warm.
21. Add in 1 1/2 Tbsp.
22. of the oil, swirling to coat the sides.
23. Place half of the potstickers, seam-side up, into pan.
24. Cook till bottoms are golden, about 1 1/2 to 2 min.
25. Add in 1 c. water; reduce heat to low and cook, covered, till all liquid is absorbed, about 5 to 6 min.
26. Repeat with remaining potstickers, oil and water.
27. This recipe yields 4 servings.

flour, boiling water, black mushrooms, cabbages, salt, grnd beef, ginger, cilantro, chicken stock, oysterflavoured sauce, sesame oil, cornstarch, white pepper, soy sauce, chili garlic, chinese black vinegar, sesame oil, sugar, vegetable oil, water

Taken from cookeatshare.com/recipes/beef-dumpling-81828 (may not work)