>Recipes
Meat Filled Dumplings
Makes 8 servings
Time to Prepare: 0:30
Time to Cook: 0:30
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Ingredients
4 cup Wheat flour, white, all-purpose, enriched, bleached 1/2 lb Beef, ground, lean, (approximately 21% fat), raw Diet
2 cup Spinach, raw 2 tsp Soy sauce made from hydrolyzed vegetable protein 1 tsp Alcoholic beverage, wine, dessert, dry 1 tsp Ginger root, raw 1/4 cup Waterchestnuts, chinese, canned, solids and liquids 2 med Onions, spring or scallions (includes tops and bulb), raw 1/2 tsp Oil, vegetable corn, salad or cooking
Directions
1. Mix flour and 1 1/2 cup water.
2. Add more water, a teaspoon at a time, until dough cleans bowl. Turn it out on a floured board and knead smooth.
3. Wrap in plastic wrap, and set aside for 20 minutes.
4. Meanwhile, brown and drain ground beef of all fat. Wash and dry fresh spinach. Combine with ground beef and remaining ingredients, except for the oil. Mix well.
5. Form dough into a long roll 1" in diameter. Cut or break into 1" sections. With your hands or a large glass pan, flatten each piece into a circle 3" diameter. Place 1 Tablespoon of filling in the center of each circle. With a finger dipped in water, dampen the edge of the circle. Fold the dough over the filling and press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil. Place the dumplings in the pan and brown them on each side.
6. Add enough water to come up to a third of the height of the dumplings.
7. Cover pan tightly, and steam until water is all gone, about 15 to 20 minutes. Serve the dumplings hot or cold with sherry or vinegar for dipping.
2. Add more water, a teaspoon at a time, until dough cleans bowl. Turn it out on a floured board and knead smooth.
3. Wrap in plastic wrap, and set aside for 20 minutes.
4. Meanwhile, brown and drain ground beef of all fat. Wash and dry fresh spinach. Combine with ground beef and remaining ingredients, except for the oil. Mix well.
5. Form dough into a long roll 1" in diameter. Cut or break into 1" sections. With your hands or a large glass pan, flatten each piece into a circle 3" diameter. Place 1 Tablespoon of filling in the center of each circle. With a finger dipped in water, dampen the edge of the circle. Fold the dough over the filling and press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil. Place the dumplings in the pan and brown them on each side.
6. Add enough water to come up to a third of the height of the dumplings.
7. Cover pan tightly, and steam until water is all gone, about 15 to 20 minutes. Serve the dumplings hot or cold with sherry or vinegar for dipping.
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