This red-hot dumpling is made with ground beef and herbs and cooked to steamy perfection. You can make this with vegetables, spices, and real meat for selling per piece.
- 2 tablespoons hoisin sauce or (1 ¾ tablespoons reduced-sodium soy sauce)
- 1 teaspoon cornstarch
- 1 cup finely chopped bok choy
- 1 medium carrot, shredded, about ½ cup
- 4 tablespoons thinly sliced green onion, reserve 2 tablespoons for sprinkling
- 2 tablespoons snipped fresh cilantro
- ¼ teaspoon salt
- Combine flour, ½ teaspoon salt, and ⅔ cup boiling water in a medium mixing bowl, stirring constantly with a fork. Add ½ cup cold water; mix with the hands until dough forms a ball. Cover; set aside.
- Stir together hoisin or soy sauce and cornstarch in a medium mixing bowl. Mix up bok choy, carrot, 3 tablespoons green onion, cilantro, and ¼ teaspoon salt.
- Add ground beef and mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.
- Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls on a well-floured surface.
- Roll each dough ball into a 3-inch circle. Place the beef mixture in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly.
- Gently flatten the bottom of each dumpling. Repeat with the remaining dough and meatballs to make 30 dumplings in total.
- Bring water to a boil in a steamer or dutch oven. Place dumplings, with open sides up, on a greased steamer rack; make sure the dumplings do not touch one another.
- Place the rack over, but not touching, with the boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160° F. Meanwhile, combine rice vinegar or white vinegar and soy sauce.
- Sprinkle with 1 tablespoon thinly sliced green onion and chives. Sell per piece, if desired. Serve hot and plain with rice.
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