BETTER THAN TAKEOUT - Pan Fried Potstickers Recipe
ð ORDER MANDY'S COOKBOOK NOW - https://geni.us/chinesecookbook ðŠPURCHASE A KNIFE SET - https://geni.us/3-pc-damascus-knife ð BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com âĪïļ SUPPORT THE CHANNEL -   / soupeduprecipes  ðĨĒPRINTABLE RECIPE - https://soupeduprecipes.com/beef-pots... ð Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Today we are making pan-fried beef dumplings. I add mashed potato to the filling. It provides moisture and also absorbs moisture so It keeps the filling in a juicy texture. It is very easy to make and the tastes delicious. ðĨĒRECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. Ingredients For The Fillings (Enough to make 50 dumplings) 12 ounces of ground beef 7 ounces of mashed potato. 2 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://geni.us/wABlLXf] 1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Winehttps://geni.us/3hdHAM] 1 tsp of sugar 1/2 tsp of salt 1/3 cup of diced onion 1/4 cup of diced scallion 1/4 cup of diced cilantro 2 tsp of grated garlic The spice mix that we made 1/3 cup of beef stock. Ingredients For The Spice Mix 1/2 tsp of black pepper 1/2 tsp of white pepper 1 tsp of cumin seed 1/3 tsp of Sichuan peppercorn 1.5 tsp of chili flake Ingredients For The Dipping Sauce 2 tsp of garlic chili sauce (Homemade garlic chili sauce video:    âĒ Szechuan Chili Dipping Sauce Recipe  ) Some diced spring onion Some diced cilantro 2.5 tbsp of soy sauce Others 50 dumplings wrappers (homemade dumplings wrapper recipe:    âĒ Easy Wonton & Dumpling Wrappers Recipe [ææ...  ) water to glue the edge INSTRUCTION In a blender, add 1/2 tsp of black pepper, 1/2 tsp of white pepper, 1 tsp of cumin powder, 1/3 tsp of Sichuan peppercorn, 1.5 tsp of chili flake. Blend into a fine powder. Set it aside. In a stander mixing bowl, add in 12 ounces of ground beef and 7 ounces of mashed potato. I know mashed potato sounds new to you but it is so delicious with beef together. You have to give it a try. Then add 2 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1 tsp of sugar, 1/2 tsp of salt, 1/3 cup of diced onion, 1/4 cup of diced scallion, 1/4 cup of diced cilantro, 2 tsp of grated garlic, the spice mix that we made and 1/3 cup of beef stock. The stock I am using is non-flavored. If you use flavored broth, you will need to adjust the saltiness in this recipe. Mix everything well. Now the filling is done. Put it in a bowl and Letâs start wrapping. Take one piece of wrapper. Put some filling in the middle. Dip some water on the edge so it is easier to seal it. Fold it in half and pinch it tightly in the middle. Start making pleats on one side. Then do the other side. I usually make 4 pleats on each side. Pinch the edge to make sure it is tightly packed. You just keep doing this to finish the rest. HOW TO SAVE THEM: Freeze the dumplings before you cook them. Whenever you want to eat them again, donât need to defrost, just directly boil or pan-fry them. Add a little bit of oil to a frying pan. Add your dumplings one by one. When you see the dumplings are sizzling in the pan, add 1/3 cup of water. The amount of water should reach 1/2 way up to the dumplings. Then cover it and cook on medium-low heat until the water is all gone. The steam will cook the top of the dumplings. Once the water is evaporated, you can open the lid. The dumpling skin should be transparent and that is how you know it is cooked through. Make sure you check the bottom. If you see it is golden brown, you are ready to serve. When you plate it, It is important to let the golden side face up. In this way, the crispy bottom will stay longer. To make the dipping sauce: 2 tsp of garlic chili sauce, some diced spring onion, some diced cilantro, some soy sauce, about 2.5 tbsp.
