- 1 Ib ground meat*
- 1 cup mungbean sprouts
- ½ pack soft tofu
- ½ med onion, diced
- 1 Tbs garlic, minced
- 1 egg
- ¼ cup green onion, chopped
- 1 Tsp salt
- 1 Tsp fish sauce
- 1 Tsp ground black pepper
- 60 Wonton skins **
- * I used ¾ ground bison meat and ¼ ground pork. The original recipe calls for half ground beef and half ground pork so you can do that if you'd prefer. Or you can try 100% pork if you're looking for a guilty pleasure.
- ** It doesn't always come out to be 40 dumplings.. sometimes more, sometimes less. I say have at least 60 skins on hand, just in case.
- Low-sodium soy sauce and vinegar (3:1 ratio)
- A thin slice of garlic
- Red pepper flakes (optional)
INSTRUCTIONS:
- Prepare an ice bath. Wash the sprouts and boil in hot water for about 5 minutes. Remove and transfer to ice bath.
- Using a kitchen towel, squeeze all the water out from the sprouts. Run the knife through for a coarse chop. *
- Similarly, squeeze all the water out from the tofu and crumble into small pieces.*
- In a large bowl, combine all the ingredients together. Mix well!
- Place a wonton skin in the palm of your hand. Brush the edges of the skin with water. Place a spoonful of filling in the middle. DO NOT OVERSTUFF!
- Fold skin in half over the filling and press the edges together FIRMLY to seal!
- Repeat with rest of skins.
- Pour 2 Tbs of EVOO into a medium-sized skillet over med-high heat. Cook about 8 dumplings at a time, approx 3 minutes on each side or until browned.
- Pour about 3 Tbs of water to skillet and cover with a lid immediately as oil will spatter **
- Cook for additional 2 min.
- Enjoy! Don't forget the dipping sauce!
- * Be sure to squeeze out as much water as possible! This helps maintain a compact filling as well as reduce splatter from excess water hitting the oil.
- ** Pan frying the dumplings allows for crispy skin while the addition of water steams the filling. Also by using this method, less oil will be needed.
Source: Mj And Hungryman
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