Recipe Courtesy of Paula DeenServings: about 20 dumplings
Cook Time: 10 min
Difficulty: Easy
1/2 pound ground chuck
4 scallions, thinly sliced
3 tablespoons low-sodium soy sauce (recommended: Kikkoman)
3 tablespoons water, plus 3 tablespoons
1 beaten egg
1 package pot sticker wraps (recommended: Dynasty, Gyoza/Potsticker wrappers)
DIPPING SAUCE:
1/4 cup Rice Vinegar
1/4 cup low sodium soy sauce, preferred brand Kikkoman
Dash of hot sauce
Dash of Worcestershire
In a large bowl, place ground beef, scallions, 3 tablespoons water and soy sauce together. Mix ingredients until combined. Place small spoonfuls of the filling onto the dumpling wrappers. Using your fingers, wet the edges of the wrappers with beaten egg and “pinch and press” the edges to seal.
Preheat a large nonstick frying pan.
Once skillet is hot, carefully place the dumplings into the hot frying pan; cook undisturbed for 3 minutes. Add 3 tablespoons of water and cover pan. Reduce heat to medium and cook until water evaporates, about 5 minutes
DIPPING SAUCE:
Add above ingredients to a small mixing bowl. Whisk to combine.
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Join Paula at the Metropolitan Cooking and Entertaining Show in Washington, DC. Tickets on sale now.
Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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