As for those grapefruit and buttermilk diets, I’ll take roasted chicken and dumplings. – Hattie McDaniel
I LOVE restaurant or homemade dumplings, and it turns out they aren’t so tricky to make! This recipe def took a bit longer than usual, mostly because I had no idea what I was doing and I had to experience a LOT of trial and error. Homemade dumplings get easier with practice.
As with most Asian cuisine, these are naturally dairy free. And, they were so fun to make and tasted delicious! I filled so many dumplings with this filling – plenty of leftovers were available. I think making a bunch of these at the beginning of the week and freezing them would be perfect. A little Sunday meal prep!
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- 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.