From The Spice & Tea Exchange®
3 TBS Herb Sesame Spice Blend
1 tsp Black Pepper – Medium Ground
1 tsp Petite Sea Salt
From the Grocer
1 lb lean ground beef (or pork)
1 onion, finely chopped
1 cup cabbage (about ½ of a small cabbage head, finely chopped and parboiled)
½ cup tofu (1 cake, chopped)
1 tsp vegetable oil
3 garlic cloves
1 Tbsp sesame oil
2 Tbsp soy sauce
1 package circular dumpling or wonton wrappers
1 cup of warm water
Green onions, chopped for garnish
IN a large mixing bowl, gently combine ground beef or ground pork, onion, cabbage, and tofu.
HEAT oil in a large non-stick pan over medium-high heat.
IN a separate small bowl, combine Herb Sesame Spice Blend, Black Pepper – Medium Ground, Petite Sea Salt, garlic, sesame oil, and soy sauce.
POUR seasoning mixture over meat and vegetables and mix with spoon to combine.
COOK filling mixture until meat is cooked all the way, about 20 minutes.
TRANSFER cooked mixture into a large bowl and let cool, about 30 minutes.
PLACE about 1 tablespoon of filling in the center of dumpling wrapper.
FOLD the wrapper in half, pressing to seal and then crimp the edges. Wet your finger and run along the edges of the wonton wrapper. This will help to seal it closed. Repeat until the filling is gone. If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges.
PLACE dumplings in a bamboo steamer basket on a single layer of cabbage leaves or a piece of parchment paper.
FILL a pot with two inches of water, make sure the steamer basket fits snugly in (or over) the pot and isn’t tipping over. The bottom layer of the basket should not be submerged.
BRING the pot of water to a simmer.
PLACE the steamer basket over the pot and allow it to steam for about 8-10 minutes.
Freeze fresh dumplings for up to 3 months.
Yield: 20 dumplings
Total Time: 1 hr 20 mins
Prep: 50 mins
Cook: 30 mins
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