Beef Pot Stickers

Name: Beef Pot Stickers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: Chinese, Asian
Ingredients: 170 grams cups finely chopped yellow or green garlic chives; 414 milliliters all-purpose flour; 1 Tbsp minced peeled fresh ginger; 118 milliliters 1/4 lb ground beef chuck; 1 Tbsp peanut oil; 1 teaspoon Chinese sweet bean paste; 1 Tbsp Asian sesame oil; 2 Tbsps soy sauce; 79 milliliters warm water; 177 milliliters boiling-hot water

Beef Pot Stickers might be just the Chinese recipe you are searching for. This recipe makes 24 servings with 59 calories, 2g of protein, and 2g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up peanut oil, bean paste, garlic chives, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.

Ingredients you will need

Dough

All Purpose Flour

Water

Equipment you will use

Wooden Spoon

Bowl

Form into a ball and wrap in plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Let stand at room temperature at least 10 minutes and up to 3

Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.

Ingredients you will need

Soy Sauce

Chives

Ginger

Beef

Equipment you will use

Bowl

Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.

Ingredients you will need

Water

Roll

Equipment you will use

Rolling Pin

Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes.

Ingredients you will need

Potstickers

Water

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add 2 tablespoons more water if skillet looks dry before bottoms are browned.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet.

Ingredients you will need

Potstickers

Equipment you will use

Pot Holder