Northern Chinese Beef Dumplings
Makes 24
Pleated beef dumplings with toasted cumin and Sichuan pepper, boiled and served with chilli oil and fresh herbs.
| 1 tsp cumin seeds | Toast cumin & Sichuan peppercorns until fragrant | Grind toasted spices to powder, mix with filling | Boil dumplings 4 min, add room-temperature water | Plate, drizzle chilli oil & soy, scatter herbs |
| 1 tsp Sichuan peppercorns | ||||
| 200 g beef mince | ||||
| 1½ tbsp soy sauce | ||||
| 1 garlic clove, finely chopped | ||||
| 3 tbsp finely chopped coriander (cilantro) | ||||
| 1 tbsp finely grated ginger | ||||
| 1 tsp cornflour (cornstarch) | ||||
| 30 ml water | ||||
| 24 gow gee or gyoza wrappers | Fill & pleat wrappers | |||
| chilli oil, to serve | ||||
| soy sauce, to serve | ||||
| coriander leaves (cilantro), finely chopped, to serve | ||||
| spring onions (scallions), finely sliced, to serve |
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