Mongolian-Style Beef Dumplings
Mongolian-Style Beef Dumplings
Directions
- Heat sauté pan over medium-high heat.
- Add minced ginger and minced garlic, and cook until fragrant and starting to lightly brown.
- Add soy sauce and brown sugar, and bring to boil.
- Whisk in cornstarch slurry made with pot roast juices, bring to boil again, and allow sauce to thicken.
- Add chopped pot roast, and mix thoroughly.
- Cool mixture, and fold in chopped scallions.
- Form into dumplings, adding approximately ¾-1 Tbsp beef mixture to each dumpling wrapper, and then pinch at top, creating pleats while sealing edges.
- Sear in hot pan with canola oil, then add water to pan, and cover immediately to steam until dumplings are tender and heated through.
- Plate 3 dumplings per serving, garnished with sliced scallions and served with Spicy Mustard.
Ingredients
- 2 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1/2 cup soy sauce, reduced sodium
- 1/2 cup golden brown sugar
- 1/4 cup cornstarch, slurry
- 1 lb. Smithfield Smoke’NFast Pot Roast, chopped
- 1/2 cup Scallions, chopped, for filling and garnish
- 24 dumpling wrappers
- 3 Tbsp oil, canola
- 1/2 cup water
- spicy mustard, recipe follows
Spicy Mustard
Directions
- Mix mustard powder, salt and white pepper.
- Add water, and stir.
- Mix in oil and rice vinegar.
- Adjust to desired heat and acidity.
Ingredients
- 4 Tbsp mustard powder
- 1/2 tsp salt
- 1/2 tsp white pepper, ground
- 2 Tbsp water
- 2 tsp oil, canola
- 2 tsp rice vinegar
