This recipe took a bit longer than my usual, mostly because I had no idea what I was doing and dumplings are tricky. However, these were so fun to make and tasted delicious! The recipe I found was able to fill so many dumplings – this is a perfect recipe for leftovers. I think making a bunch of these at the beginning of the week and freezing them would be perfect!
INGREDIENTS: (Serves approx. a million. Kidding, but this is a big recipe)
- 1/2 pound ground beef (I used lean beef, but I’m sure any would work)
- 1/4 cup chicken broth
- 1 Tbsp low sodium soy sauce (I only use low sodium but whatever works)
- 1 Tbsp Sherry vinegar
- 2 tsp grated ginger (just eyeball it if you’re grating it yourself)
- 1 tsp salt
- Fresh ground pepper
- 4 green onions (scallions) chopped up
- 1 large carrot, chopped into little pieces
- 1/2 cup frozen corn (thawed)
- 1/2 cup frozen green peas (thawed)
- 1 Tbsp sesame oil
- Dumpling wrappers (packaged wonton wrappers are fine – just get a bunch)
- 2 Tbsp vegetable/canola oil
- For the dumpling filling, toss the ground beef in a bowl with the chicken broth, soy sauce, sherry, ginger, salt, and pepper. Mix the ingredients together really well – I used a fork. Let this soak in the bowl while you do the next steps.
- Throw the chopped carrot into a blender/food processor. Mix for a minute, then add the green onions. Add the mixture into the bowl, and stir in the corn, green peas, and sesame oil.
- The wonton wrappers I used had to be brushed with some water on the edges to get them sticky. Keep this in mind! Grab a pinch (approx. the size of a nickel) of filling into the wrapper and seal. Repeat this a million times until you run out of filling or wrappers – whatever happens first.
- If you don’t want to cook all of these dumplings now, just lay out the dumplings you plan on saving onto a flat sheet and seal and freeze them. (After a day or so, they’ll be fully frozen and you can transfer them into a big bag to save freezer room.)
- As for the dumplings you’re ready to eat, heat the oil in a frying pan on medium until hot. Add the dumplings, and cook them on one side until golden on the bottom. (Keep them moving so they don’t stick to the pan.) Add 1/4-1/3 cup of water to the pan and cover, so the wrappers steam and soften.
- Cook for a few minutes, and serve immediately. I enjoyed mine with soy sauce, but spicy dipping sauce would be great, too!