Fried Beef Dumpling with Enoki Mushroom

Fried Beef Dumpling with Enoki Mushroom

Fried Beef Dumpling with Enoki Mushroom

I love fried finger food. I know its not healthy but it just sooo good. I can eat it as a snack anytime or as real meal with other side dish. Today I made around a 75 dumplings. I made this big amount in purpose because I am going to travel until February 2014 without my family and I want them to still be able to enjoy my cooking while I'm away. I freeze the rest of the dumplings so whenever they miss my cooking, all they have to do is fry the dumpling or steam it. Isn't a great idea?!
1 Tbsp butter or oil for sauté
1 onion, finely chopped
3 cm fresh ginger, finely chopped
500 gr ground beef
1 block of powdered beef broth (around 1 Tsp)
1 tin of water chestnut, diced
1 carrot, shredded (optional)
1½ Tbsp Oyster sauce
1 Tbsp Chinese wine
1½ Tbsp Sesame oil
1½ Tbsp Chinese Soy sauce
¼ Tsp white pepper
4 Tbsp corn starch
4 Tbsp Tapioca flour
2 eggs, beaten ( small size eggs)
1 cup of enoki mushroom
4 scallion, finely chopped
1-2 pack(s) store bought wonton wrap

1. Sauté onion and ginger with butter until it fragrants
2. Add in the ground beef and cook until it changes color, stir often so it doesn't crumpled up together
3. Add beef broth in and mix thoroughly
4. Add the shredded carrot and mix well
5. Add in oyster sauce, chinese wine, sesame oil, chinese soy sauce and white pepper. Mix well and continue cooking until the shredded carrot is a bit soften and the meat its well cooked. Set aside and let it cool down.
6. Beat the eggs in a small bowl. Shift corn starch and tapioca flour together in another bowl.
7. Once the meat mixture is cooled down, add in the beaten eggs, corn starch, and tapioca flour. Mix well, make sure the flours are well dissolved into the mixture.
8. Add enoki mushroom and scallion into the mixture and gently fold it.
9. Your dumpling filling mix is ready, now its time to fold it in a wrap. There's thousands of ways of folding dumplings, but today I fold it into what I call 'frog bum' shape.

1. Lay one piece wonton wrap on a flat surface.

2.Pick up ½ - 1 tsp of the filling and drop it right in the middle of the wonton wrap. Don't fill it too much or it will be impossible to fold. Wet the sides of the wrap with water (having a small bowl of water on the side near you will help).

3. Press the sides of the wrap together, make sure it completely sealed 
4. Dab a water on the left and right end to make it moist and sticky
5. Pull those left and right ends down and stick it together. You should end up with this shape of dumplings. See how much it resembles with frog bum? ah?! ah?!

6. Lay the dumplings on a baking tray. Keep aside an amount that you are going to fry and freeze the rest for about an hour. Once its frozen, collect the dumplings from the baking try and store it in a tight sealed container in the freezer. 
7. Deep fry the dumplings you've kept aside until it turns golden. 
8. Serve the dumplings hot with any condiments you like. 

Happy cooking!!


Post a Comment

Next PostNewer Post Previous PostOlder Post Home