Active time: 30 minutes
Total time: 1 hour
Makes 42.
Dumplings:
12 oz lean ground beef
1 can (8 oz) sliced water chestnuts, drained and chopped
1/3 C sliced scallions
1 T minced garlic
1 T minced ginger
1 T lite soy sauce
1 T rice wine vinegar
1 pkg (12 oz) wonton wrappers
Dipping sauce:
1/2 C lite soy sauce
1/2 C rice wine vinegar
2 T sliced scallions
1 t minced ginger
1 t dark sesame oil
1 t sugar
1/4 t crushed red pepper flakes
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1. Dumplings: Put a steamer basket into a large nonstick skillet. Add just enough water to almost come up to the bottom of the basket. Line a baking sheet with foil or wax paper. Fill a small bowl with water.
2. Combine beef, water chestnuts, scallions, garlic, ginger, soy sauce and vinegar in a bowl. Mix with your hands or a wooden spoon until blended.
3. Put 4 wonton wrappers on work surface. Place 1 heaping teaspoon beef mixture in center of each. Dip your finger in bowl of water and run it along edges of wrappers. Bring up 1 set of opposite corners of wrapper over filling and pinch to seal. Bring up other set of opposite corners and pinch to seal. Place on prepared baking sheet. Repeat with remaining filling and wrappers.
4. Put as many dumplings as will fit in an even layer in steamer basket. Cover and steam 10 to 12 minutes until dough is tender and center is cooked through (you’ll need to cut one open to check). Remove dumplings and repeat with remaining dumplings. (If the first batch cools off before serving, they can be reheated in microwave.)
5.Dipping sauce: Stir all ingredients in a small bowl until blended and sugar dissolves. Serve with dumplings.
