Vietnamese Dumplings

 

Utensils

Wok or large skillet; food cutter

Ingredients:

1 pound lean ground beef

2 cups finely chopped cabbage (#5 blade)

2 tablespoons cornstarch

2 tablespoons finely chopped green onion

2 teaspoons finely minced ginger (#1 blade)

1 egg white

1 tablespoon fish sauce

1 teaspoon minced garlic

1 1/2 teaspoonsDarn Good Seasoning

1 package (14 ounces) dumpling or pot sticker (gyoza) wrappers (77 wraps)

 

For Sauce:

Soy sauce

Grated ginger

 

Directions:

In a large mixing bowl, combine all ingredients except wrappers.

 

Spoon scant ½ tablespoon meat mixture into center of a wrapper. With fingertips, moisten edges of wrapper with water. Bring edges together to form a semi circle. Seal and set aside. Repeat with remaining wrappers and filling.

 

Fill wok 1/3 to ½ full with water. Bring to a boil. Boil dumplings, 7-10 at a time 5 minutes or until meat is cooked throughout.

 

Remove dumplings with a slotted spoon. To make sauce, simply pour a little soy sauce into a shallow bowl. Sprinkle with grated ginger. Serve dumplings warm with sauce.