Vietnamese Dumplings
Makes:
11 servings, 7 dumplings each
Utensil:
Saladmaster Food Processor
10 Qt./9.5 L Roaster with Cover
6 Qt. (5.6L) Culinary Basket
small mixing bowl
large mixing bowl
Contributed By:
Pete Updike
Authorized Saladmaster Dealer
Recipe Description:
Adapted recipe from original y Janet Potts, RD, JD. To steam dumplings instead of using the culinary basket, please watch this recipe video.
Dumplings
1
pound
90% lean ground beef
(454
g)
2
cups
cabbage, processed, use Cone #5
(140
g)
2
tablespoons
cornstarch
(16
g)
2
tablespoons
green onions, finely chopped
(6
g)
2
teaspoons
ginger, shredded, use Cone #1
(4
g)
1
egg white
1
tablespoon
fish sauce
(15
mL)
1
teaspoon
garlic, shredded, use Cone #1
(2
g)
1
teaspoon
salt
(6
g)
1⁄2
teaspoon
black pepper
(1
g)
1
package
(14 ounces/397 g) dumpling or potsticker wrappers (77 wrappers)
Sauce
1⁄4
cup
soy sauce
(60
mL)
1
teaspoon
ginger, shredded, use Cone #1
(2
g)
Directions:
- In a large mixing bowl, thoroughly combine all dumpling ingredients through black pepper.
- Spoon scant 1⁄2 tablespoon meat mixture into center of each wrapper. Using your fingertips, moisten edges of wrapper with water. Bring edges together to form a semi-circle. Repeat with remaining wrappers and filling.
- Fill roaster halfway full with water and cover. Turn heat to medium and bring water to a boil.
- Place 7 - 10 dumplings in culinary basket. Place basket in roaster and cover. Cook for approximately 5 minutes or until meat is cooked through. Remove dumplings with slotted spoon and set aside. Repeat until all dumplings are cooked.
- In a small mixing bowl, combine soy sauce with ginger. Serve dumplings warm with sauce.
Tips:
- Extra uncooked dumplings may be frozen. Freeze in a single layer on a cookie sheet lined with foil. When frozen, transfer to a plastic bag. Cook from frozen for 6 - 7 minutes or until meat is cooked through.
Sauce
Calories:
45
Fat:
0g
Saturated Fat:
0g
Cholesterol:
0mg
Sodium:
4024mg
Carbohydrate:
4g
Fiber:
1g
Sugar:
1g
Protein:
8g