Beef Steamed Dumplins

By Ellan

Ingredients

• Dumpling wraps:
• 2 cups of all purpose flour
• 1/2 teas. salt
• 2/3 cup boiling water
• 1/4 cup cold water
• or you could use store brought
• Meat Filling:
• 2 tab. hoisin sauce or sodium reduced soy sauce
• 1 teas. corn starch
• 1 cup finely chopped Bok Choy
• 1 med. carrot, shredded
• 2 tab. thinly sliced green onion
• 2 tab. nipped fresh cilantro
• 1/4 teas. salt
• 3/4 lb. lean ground beef
• Soy Sauce for Dipping:
• 1/4 cup rice vinegar or white vinegar
• 1/4 cup sodium reduced soy sauce
• sprinkle with thinly sliced green onions

Preparation

Step 1

For Filling; in a med. mix bowl, stir together hoisin and corn starch. Stir Bok Choy, carrot, green onion, cilantro and 1/4 teas. salt. Add the ground beef, and mix well. Using about 1 tab. for each dumplin, shape into 30 balls. Set aside.

Dough; in med. mixing bowl. Combine flour, salt and boiling water. Stir constantly. Add cold water; mix with hands till dough forms a ball. Cover and set aside.
Divide dough into half. Keep other half of dough covered. Divide other half into 15 balls. On well floured surface, roll each ball into a 3 inch circle. Place meatball in the center of each circle. Fold the dough up and around filling, allowing the filling to show at the top.
Press dough firmly around each ball, pleating to fit. Flatten the bottom of each dumplin. In a steamer or Dutch oven bring water to a boil. Place dumplin open side up, on a greased steamer rack so the edges don't touch. Place rack over but not touching the boiling water. Cover and steam for 16 to 18 minutes. Serve warm with soy dipping sauce. Fat. 1g.