Beef & celery Dumplings

$12.00

Ingredients: Celery, ground beef, scallion, ginger, salt, flower pepper, soy sauce, sugar, sesame oil, 

Cooking instructions (for 10 dumplings):

PAN FRY: (most popular)
1. MAKE THE WATER MIXTURE: WATER + CORNSTARCH RATIO 10:1. YOU WILL NEED ENOUGH TO COVER THE BOTTOM 1/3 OF THE DUMPLINGS.
2. COVER THE PAN WITH OIL EVENLY. LINE UP THE DUMPLING IN THE PAN. POUR OVER THE WATER MIXTURE TO COVER THE BOTTOM 1/3 OF THE DUMPLINGS. PUT THE LID ON.
3. SET THE RANGE TO MEDIUM HEAT AND LET COOK 12-15 MINUTES UNTIL 90-95% THE WATER IS ABSORBED.TAKE OFF THE LID AND LET THE WATER COOK OUT.

Inline image 1

Note: the cornstarch will help to form the snowflakes at the bottom of the dumplings. You can also just use water, but the dumplings may stick to the pan.
BOIL:
1. BRING 6 CUPS OF WATER + 1 TSP OF SALT TO BOIL.
2. ADD DUMPLINGS AND GENTLY STIR (MAKE SURE NO DUMPLINGS STICK TO THE BOTTOM), PUT THE LID ON UNTIL BOILING, THEN LET DUMPLINGS BOIL FOR 4 MINS UNCOVERED.
3. ADD ONE CUP OF COLD WATER. PUT THE LID ON UNTIL BOILING. LET DUMPLINGS BOIL ANOTHER MIN UNCOVERED,TURN OFF THE HEAT AND ENJOY.
 
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