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Chinese black mushrooms ground chuck stalks leeks oyster sauce egg roll wraps egg chicken broth beef broth choy
Viewed: 49 - Published at: 2 years agoIngredients
- 4 Chinese black mushrooms
- 1 12 lbs ground chuck
- 2 stalks leeks, minced white part only
- 4 tablespoons oyster sauce
- 16 egg roll wraps
- 1 egg, beaten
- 12 gallon chicken broth
- 1 cup beef broth
- 4 baby bok choy
Method
- In a mixing bowl add in the mushroom and full with warm water and soak until the mushroom is soft and cut off the stem of the mushrooms.
- Slice the soft mushroom into paper thin slice and set aside.
- In a mixing bowl combine ground chuck, mushroom slices and leek and oyster sauce and mix well.
- Place a tablespoon full of the beef mixture and brush with beaten egg and fold the wrapper in into a dumpling form and repeat this step until done.
- Place into a baking pan line with a sheet of parchment paper and when the pan is full place into a freezer overnight.
- In a large pot fill with salted water bring to a rolling boil add in the dumpling and return back to a boil and when the dumpling float to the top remove and place into a plate and set aside.
- Pour out the water and fill with chicken broth and beef broth and bring to a rolling boil add in the precook dumpling and baby bok toy and serve hot.