Beef Steamed Dumpling

BEED STEAMED DUMPLING (thekitchenjournal.blogspot)

Filling

¼ kg. Minced beef

1 cup shredded cabbage

1 Tablespoon flour

Salt

Dumpling skin
1 cup corn starch
1 cup tapioca starch
1 tspt salt
1 Tablespoon shortening
1 cup boiling water

Procedure:

Filling: Mix the ingredients altogether and pulse for 2 minutes using a blender or food processor until the mixture is fine and well combined.

Dumpling Skin:
1.In a mixing bowl, put corn starch, tapioca starch and salt, add boiling water slowly while mixing with chopstick or with the wooden spoon handle, continue mixing until the starches come altogether forming a dough.

2. Set it aside until the mixture is cool enough to handle.

3. Bring mixture altogether while still warm and knead adding the shortening by portion until well combined. Dough becomes silky white and elastic.

4.Shape the dough like a log, roll it making longer until about 1 inch in diameter.

Cut the dough into small portions and roll it with the hand; achieving a marble size dough.

5.In a slightly floured surface, flatten the dough as much as you can with a small rolling pin. Separate each skin with a sprinkle of flour.

Wrap : To wrap the dumpling, put a teaspoon in each skin and seal the skin by pressing the edges creating pleats.

Cook: Steam the dumplings for 15 minutes in a bamboo steamer.

Make the Sauce: Mix soy sauce, lemon and few drops of sesame oil.

Serve Hot with soy sauce.