How to Make Chinese Dumplings

PAN-FRIED BEEF DUMPLINGS
Yield: About 48 dumplings

1 lb. Ground beef (grass-fed, if possible)
2 Tbs. Garlic, minced
1 Tbs. Ginger, minced
1 cup Scallions, minced (about 1 bunch)
3 Tbs. Soy sauce
2 Tbs. Rice vinegar
2 tsp. Toasted Asian sesame oil
To taste Hot sauce (i.e. Tabasco)
1 package Dumpling wrappers (about 40-48)
As needed Good-quality canola or other neutral oil

1. Combine all ingredients (except dumpling wrappers) in a bowl and mix well.

2. Drop a small amount (about 1 tsp.) of the mixture into the center of a wrapper. Moisten edges of wrapper with a little water, fold into a triangle, press and pleat to encase.

3. Heat ½ inch of canola or other neutral oil in a skillet over medium-high heat. Working in batches, and without crowding the pan, arrange dumplings and cook until bottoms are nicely browned. Turn and brown second side.

4. Let dumplings drain and cool on paper towels.