Korean Beef Dumplings
Sauté beef, onion, sesame seeds, garlic, and mushrooms. Mix with remaining ingredients, cool. Fill dough discs, seal, and poach in broth for 3-4 minutes.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 225 kcals | 1800 kcals |
| Carbohydrates | 10 grams | 80 grams |
| Fat | 15 grams | 120 grams |
| Protein | 11.25 grams | 90 grams |
Cook Time
20 mins
Produces
8 servings
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
30
ml
ml
Meat
225
g
g
Lean Beef
Pounded to a paste
NutsSeeds
15
g
g
Sesame Seeds
Toasted in a dry frying-pan until pale brown and then ground
2
unit
unit
Garlic
Cloves, minced
3
tbsp
tbsp
0.25
tsp
tsp
OilsFats
30
ml
ml
Vegetables
1
unit
unit
Onion
Medium, minced
4
unit
unit
Mushrooms
Small, finely chopped
2
tbsp
tbsp
Tender Cabbage Leaves
Finely chopped
50
g
g
Beansprouts
Tails removed, washed, drained and finely chopped
Steps
- Heat the oil in a large frying pan or wok.
- Sauté the beef, onion, sesame seeds, garlic, and mushrooms until the meat is uniformly changed colour.
- Stir in all the remaining ingredients and stir-fry for a further minute or two.
- Transfer to a bowl, mix thoroughly, cover and leave to cool.
- To make the dumplings, use one of the pasta doughs on pages 87-90 and break off 2.5-cm dough balls.
- On a floured board, roll the balls into 7.5-cm discs.
- Place 1 tablespoon of the mixture on the lower half of the circle, paint the edge with an egg wash or egg-yolk, and fold over to make a moon-shaped patty.
- Crimp and press the edges to seal.
- Poach for 3–4 minutes in simmering broth.