This recipe is featured in our fall 2020 issue, Cooking From Home
1 lb high-fat beef (75/25)
¼ Cup Gochujang
4 scallions (cut into thin rounds until about one inch before tip)
1 teaspoon black pepper
2 tablespoon soy sauce
1 yellow onion finely chopped
1 tablespoon olive oil
1 cup shiitake mushrooms finely diced
1 Package circular dumpling wrappers or egg roll wrappers cut into circles
- Sauté the shiitake mushrooms in olive oil until lightly browned and tender. Press with a paper towel to remove excess oil.
- Mix beef, Gochujang, scallions, pepper, soy sauce, and onion together in a large bowl until ingredients are evenly distributed.
- Depending on the size of your wrappers, place about a tablespoon of filling into the center of each wrapper. Then use a finger to wet the edge of the wrapper halfway around.
- Fold the wrapper in half with the filling in the center, and start creating pleats from one direction, ensuring you press the two sides together firmly until the dumpling is sealed. Repeat this process until you run out of filling or wrappers. Recipe makes roughly 40 dumplings.
- After wrapping the dumplings, they can either be prepared right away or frozen. If freezing, place dumplings well separated on a parchment-lined baking sheet at least overnight to prevent sticking. Once frozen, they can be stored in a bag or reusable container.
- To prepare the dumplings for serving, preheat about a tablespoon of oil in a pan (for a six-dumpling serving). Cook the dumplings in the oil until the bottoms are a beautiful golden brown. Then add about half a cup of water to the pan and cover. Let dumplings steam until wrappers become translucent and the internal temperature reaches 145 degrees.
- Serve immediately and enjoy!