Tuesday, February 4, 2014

Shang Hai Pan Fried Beef Dumplings

             These are so easy to make its balls ridiculous. They were so juicy and man I was just craving dumplings. Usually in Chinese culture, most of the dumplings you would eat in restaurants would mostly be pork. Even when I was traveling in Hong Kong, most of the dumplings and wontons was minced pork inside. I'm telling you bruh you can use any meat AND veggies you want to make dumplings. But for this specific recipe it's gonna be beef today. Alright lets get started.

Ingredients
1. 1 cup of flour
2. 0.4 cups of water
3. Minced beef
4. Chopped Ginger
5. Shaoxing wine
6. Salt and Pepper
7. Chopped Green onions

Prep Time: 10 minutes
Cook Time: 12 - 15 minutes









Directions

1. First you wanna make sure your minced meat is at room temperature. Reason being is that you want your meat to cook evenly, and you don't want it to be raw. Leaving it to room temperature is going to make it easier, and quicker to cook the mince out. So first season your meat with the shaoxing wine, salt, pepper, and chopped ginger. You can add sesame oil and what ever kinds of seasonings you want as well; just have fun and experiment with different things! Give it a good mix and set that aside

2. Next you want to prepare the dough. Combine your Flour and your water. If you're afraid of getting all the sticky wet flour on your hands, flour a chopstick/wooden spoon and give it a good mix. Now if you've been following my blog you know what we gotta do next. Knead dat dough though. That's right, knead it for a good 6 minutes. Depending on how strong you are you can probably finish before 6 minutes as well. 

3. Roll out your dough into a sausage shape. Cut them into 2 inch cubes and keep cutting till you reach the end. Now you're going to want to shape them into circles. Use a rolling pin and try the best you can, it doesnt have to be perfect. Just as long as you have enough space to put in your meat and you'll be fine. 

4. Fill your minced meat into the flattened dough. You can have the minced beef shaped into meat ball sized balls as well. Sorry I dont have pictures but you'll just have to deal with it. Now in my picture you don't really see the traditional crimping of the dumplings. I did a way easier style. Just grab the edges of the dough and bring it together. Next, twist it and just fold the damn thing. That's right cause what you want is that round top...it's like cheating I know. So once all thats settled onto the pan!

5. Get a pan that comes with a cover, trust me you'll need the cover. Set it on medium - high heat. Add in your vegetable or olive oil, it really doesnt matter. I added a bit of sesame oil to mix it up but thats optional. Put in your dumplings with the crappy looking side touching the pan. What you're looking for is a golden brown color. Once you got the color you achieved, next use 3/4 cup of water and just pour it in. What you're doing now is steaming the dumplings so it can cook nice and evenly. This will probably take a good 8 minutes. After you're done steaming it, you can enjoy that nice piece of dumpling goodness. 

See that wasn't so hard, sorry there werent any pictures but yeah I"ll have to make note anytime. Instead of pan frying them you can boil them for soups as well as deep fry them as well if you want it more like a gyoza. Well thats that. 

Fast.Easy.Delicious 

No comments:

Post a Comment