Lao Yi's boiled beef and leek dumpling filling
Lao Yi's boiled beef and leek dumpling filling
Rating: (1 rated)
Recipe Yield: Total Time: 15 minutes | Makes enough filling for 3 dozen dumplings, about 6 servings
6 ounces fatty ground beef (about 20% fat) 2 1/4 teaspoons soy sauce 4 1/2 teaspoons Chinese rice wine or dry sherry 3/8 teaspoon sugar Small pinch salt 1/4 cup water or cold broth 1 1/2 teaspoons vegetable oil 3/4 cup finely chopped Asian leek (also called Japanese leeks or negi;), or white scallion bottoms 1 1/2 tablespoons minced, peeled fresh ginger

Step 1 In a medium bowl, combine the beef, soy sauce, rice wine, sugar and salt. Use a fork, chopsticks or spatula to stir together the ingredients clockwise (do not stir in the opposite direction) until mixture is smooth like a paste. Add water in 3 stages, stirring clockwise until each addition is well-combined and liquid is emulsified. Stir in the oil in same manner.

Step 2 Stir in leeks and ginger until well combined.

Step 3Use the filling immediately, or wrap and chill until ready to use, no more than 1 day.

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