Beef & Mushroom Dumplings

Name: Beef & Mushroom Dumplings
Yield: Makes 12 Dumplings
Cuisine: China
Ingredients: 75 g/3 oz/⅔ cup plain/all-purpose flour; 75 g/3 oz/⅔ cup plain/all-purpose flour; 200 g/7 oz/1¾ cups high-gluten flour (gou garn fun), plus extra for dusting; 200 g/7 oz/1¾ cups high-gluten flour (gou garn fun), plus extra for dusting; 30 ml/2 tbsp vegetable oil, lard or white cooking fat; 30 ml/2 tbsp vegetable oil, lard or white cooking fat; 30 ml/2 tbsp vegetable oil, lard or white cooking fat; 200 ml/7 fl oz/scant 1 cup boiling water; 15 ml/1 tbsp Shaoxing wine or dry sherry; 2.5 ml/½ tsp ground black pepper; 30 ml/2 tbsp oyster sauce; 15 ml/1 tbsp Shaoxing wine or dry sherry; 15 ml/1 tbsp ground ginger; 8 Chinese mushrooms, soaked until soft; 1 spring onion/scallion, finely chopped; 1 spring onion/scallion, finely chopped; 1 spring onion/scallion; 75 ml/5 tbsp black vinegar; 25 g/1 oz fresh root ginger; 1 spring onion/scallion; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; a pinch of salt; 400 g/14 oz/3½ cups minced/ground beef

Preparation info

Makes
12
Dumplings

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This is a typical steamed dim sum dish from Henan. It is sometimes made with minced lamb, here, however, minced beef is used. Seasonings for dumplings in northern China tend to be on the heavy, heady side with the addition of wine to give a rich flavour.

Ingredients

200 g/7 oz/1¾ cups high-gluten flour (gou garn fun), plus extra for dusting

Asia
China
Starter

Method

To make the dip, peel and grate the ginger, and chop the spring onion very finely. Place them in a bowl with the black vinegar and salt. Mix well, then set aside.
To make the filling, mix the beef with the cornflour, oyster sauce, wine or sherry, pepper, onion and ginger. Chop the mushrooms finely and stir into the beef mixture. Set aside.
Mix the flo