Fried Beef Dumplings
By Paula DeenJUMP TO RECIPE
- 1/2 lb ground chuck
- 4 thinly sliced scallions
- 1/4 cup plus 3 tablespoons for filling low sodium soy sauce
- 3 tablespoons plus 3 tablespoons water
- 1 beaten egg
- 1 package pot sticker wraps
- 1/4 cup rice vinegar
- dash hot sauce
- dash Worcestershire sauce
In a large bowl, place ground beef, scallions, 3 tablespoons water and 3 tablespoons 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. Makes about 20 dumplings
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
Add rice vinegar, 1/4 cup soy sauce, hot sauce and Worcestershire to a small mixing bowl. Whisk to combine.