Beef Dumplings
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
- ½cup flour
- Salt to taste if desired
- ¼teaspoon peanut, vegetable or corn oil
- 3tablespoons cold water, approximately
- ⅛pound ground beef
- 1teaspoon grated onion
- ¼teaspoon toasted sesame seeds
- Salt to taste if desired
- Freshly ground pepper to taste
The Dough
The Filling
Nutritional analysis per serving (24 servings)
16 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 16 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the flour into a mixing bowl. Add the salt and peanut oil, and start blending while gradually adding the water. Blend well to make a stiff but pliable dough. If necessary, add a bit more water. Knead well about 5 minutes. Wrap in plastic wrap and refrigerate 30 minutes or longer.
- Step 2
Combine the ingredients for the filling and blend well.
- Step 3
To make dumplings, cut the dough in half. Roll it out on a lightly floured surface into a a very thin circle of the largest diameter possible.
- Step 4
Using a round cutter such as a small biscuit cutter about 1½ inches in diameter, cut out about 24 circles.
- Step 5
Rub the outer rim of one circle of dough with a little water. Fill the center of the round of dough with about ½ teaspoon or less of the filling. Fold the circle of dough over to enclose the filling. Pinch around the edges to seal in the filling.
- Step 6
Bring together the pointed outer ends of each half circle of dough and seal together with a drop of water, pressing lightly.
- Step 7
These dumplings are ready to cook although they may be frozen and may be cooked frozen. Drop them into boiling salted water and cook about 2 minutes. Do not overcook. Drain and set aside to use in sin-sul-lo.
Private Notes