BEEF & CELERY DUMPLINGS

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Ingredient:

• 600g beef mince (try to get a slightly fattier mince, lean will end up being too dry)
• 300g celery (finely diced or chopped in a food processor)
• 1 tbsp salt
• 2 tbsp sugar
• 1/2 tsp white pepper
• 3 tbsp rice wine
• 1 tbsp light soy
• 1 tbsp dark soy
• 1 1/2 tsp fresh cracked black pepper
• 1 tbsp sesame oil
• 3 tbsp cornflour
• 50g neutral oil
• 1 large egg
• 30g ginger (diced)
• 60g spring onion (diced)
• 30g garlic (diced)

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Method:

• Place the beef mince, raw egg in a large bowl and mix well breaking up the lumps of beef. In a pan heat the neutral oil to high and fry the ginger, garlic, spring onion for 2-3 min. Add in the celery and cook for a further 3-4min, add in the rice wine and turn off the heat after 30 seconds. 

• Transfer the hot ingredients to a small bowl to cool for a bit. Add everything into the meat mixture and give the filling a very good mix (this will increase the springiness of the texture). 

• Mix for at least 5 mins with your hands vigorously. Check the seasoning of the meat by microwaving a tsp of the filling for 1 min until it’s cooked in a small container. Taste and adjust if need be.

• Cool the mixture in the fridge to solidify the meat before wrapping (required so it’s not sloppy). You’re ready to wrap!
• I used store bought wrappers for this batch. Find thicker wrappers if possible.

• Feel free to play with different proteins and veg using the same or similar seasonings. I really like : shiitake & fennel Lamb, eggplant & dill Pork, cabbage & dried shiitake Chicken, woodear mushrooms & corn (remove the soy sauce for white meat)