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Dumpling Skins
3 cups flour
2/3 cup water
1/4 tsp salt
Filling
200 gm beef (finely ground)
100 gm bean curd
100 gm mung-bean sprouts (finely
chopped)
200 gm cabbage (finely chopped)
4 mushrooms (soak until soft and finely
chopped)
1 egg
1 tbsp soy sauce
2 tsp salt
2 tbsp minced green onion
1 tsp minced garlic
1 tbsp sesame oil
black pepper
Beef broth
150 gm beef
8 cups water
1/2 tbsp soy sauce
black pepper
Salt to taste
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Method:
Put all the ingredients except salt for
the beef broth in a bowl and bring to a boil. Lower the heat and
simmer for 20 minutes. Sift the flour and salt together twice. Add
flour into the water a little at a time. Mix until dough is stiff.
Wrap the dough in a wet tower. Heat oil in a frying pan and put in the
ground beef. Brown the beef and dish out. Mix mushroom, mung-bean
sprouts, cabbage, green onion with bean curd. Shape the wet dough into
a sausage like roll. Cut into slices and roll each slice into a thin
circle. Mix browned beef with the vegetables-bean curd mixture and add
in soy sauce, salt, garlic, sesame oil and black pepper. Place 1/2
tbsp dumpling filling on each circle flour. Seal edge with fingers and
shape into half-moon. Add the dumplings and salt to the boiling beef
broth. When the dumplings float to the top, add 1/2 cup cold water and
bring to boil again for a while. Transfer to serving dishes.
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