Beef and Sea Cucumber Dumplings
These Beef and Sea Cucumber Dumplings use a Mermaid’s Purse fold, are filled with Ground Beef and Sea Cucumber, then cooked Pot-sticker style.
Appetizer, Dim Sum
Oyster Sauce, Scallion, Ground Beef, Dried Sea Cucumber, Wheat Flour Dough
recipe Basic Dumpling Wrapper Dough
made with 1 cup flour;
regular not lean;
reconstituted Dried Sea Cucumber
each Salt and White Pepper;
Extra Flour for rolling;
Mix the filling ingredients together (everything but the dough and extra Flour), stir well until smooth and sticky, the chill for at least twenty minutes.
Roll out 16 dumpling rounds from the dough, top each with one sixteenth of the filling mixture and fold as desired.
Fry the dumplings in liberal oil at low-medium heat until the bottoms are golden and crispy.
Add one-half cup of water to the pan, cover almost tight, and cook for 5 to 10 minutes until the water is largely evaporated and the top of the dumplings are tender.
Serve hot with a dipping sauce of choice.
Beef and Sea Cucumber Dumplings https://sybaritica.me/beef-and-sea-cucumber-dumplings/