Tomato Beef Dumpling
Great fillings are essential to successful dumpling making. Beef and tomato is a great combination of flavours and makes super moist and juicy texture. Beef and tomato dumplings are very popular in China right now.
1 lb tomatoes
1/2 lb green cabbage, finely chopped
1/2 pound ground beef
2 to 3 green onions , finely chopped
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon rice wine (or Shaoxing wine) (Optional)
1/2 teaspoon ginger , grated
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon toasted sesame oil (or vegetable oil)
1 pack dumpling wrappers
Step 1: Peel and dice the tomatoes. Set aside to drain the liquid from the diced tomatoes. While draining the tomatoes, you can start to prepare the dumpling filling. Combine ground beef, green onion, light soy sauce, ginger, and sugar in a large bowl. Stir to mix well. Let marinate for 5 to 10 minutes. Add cabbarge and mix well. When you’re ready to wrap the dumplings, add the diced whole peeled tomatoes, salt, and sesame oil into the bowl with the beef. Mix well with a spatula.
Step 2: Prepare a small bowl of water. Work on the dumplings one by one. Place 1 teaspoon of filling onto the center of the dumpling wrapper . Wet the edge of the wrapper with your finger. Fold the dumpling so it forms a triangle. Squeeze as much air as possible from the dumpling, and press the edge to seal.
Step 3: Boil a large pot of water over medium high heat. . Large pot so that dumplings wont stick together. Add dumplings one by one. Gently stir with a ladle to prevent sticking. Once the water start boiling again, add 1/2 cup of cold water to the pot. Cook until the dumplings are floating on top and start to inflate like balloons. Remove a wonton and carefully taste it to see whether it’s cooked through. If yes, transfer dumplings to serving bowl.