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ground beef vegetable oil Spanish onion cabbage bean sprouts scallion firm tofu hoisin salt pepper wonton skins egg soy sauce rice vinegar sugar green onion sesame seeds
Viewed: 23 - Published at: 6 years agoIngredients
- 1/4 pound ground beef
- 3 ounces vegetable oil
- 3 ounces minced Spanish onion
- 3 ounces shredded cabbage
- 2 ounces roughly chopped bean sprouts
- 1 scallion, finely chopped
- 4 ounces firm tofu, mashed to a fine consistency
- 1 1/2 tablespoons hoisin
- 1 1/2 tablespoons salt
- Dash pepper
- 24 wonton skins
- 1 egg beaten
- Oil, for frying
- 8 tablespoons soy sauce
- 6 tablespoons rice vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons green onion, finely chopped
- 2 teaspoons sesame seeds, toasted
Method
- Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces.
- Drain off fat and set meat aside.
- Wash pan and dry thoroughly.
- Heat 1 ounce of oil over high heat for 1 minute.
- Add onions and saute for 2 to 3 minutes or until limp.
- Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
- Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
- Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
- In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
- Place 1 wonton skin on a flat surface.
- Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out.
- Brush the edges of skin with a beaten egg.
- Place about 1 teaspoon of filling mixture just above the center of skin.
- Fold skin in half over filling to form a triangle and press edges together to seal.
- Repeat with remaining skins.
- Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown.
- Serve immediately with vinegar-soy dipping sauce.
- For vinegar-soy sauce: Combine all ingredients in a bowl.
- Stir to dissolve sugar.
