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Puttanesca & Beef Dumplings

  • Makes 50 dumplings

Ingredients

  • Ingredients

    • 454g / 1lb Regular round beef
    • 454g / 1lb Dumpling wrappers (approximately 50 sheets)
    • 398g / 1 can California Ripe Olives
    • 350g Roma tomatoes (or 150g strained canned diced tomatoes and skip Step 1 below)
    • 100g Chinese celery (or 2 stalks of regular celery)
    • Half a medium sized onion
    • 1 tbsp Soy sauce
    • 1 tbsp Fish sauce
    • 2 tsp Ground cumin
    • 1 tsp Salt
    • 2 cloves Garlic
    • Cold water (for wrapping dumplings)

Directions

  1. Boil the fresh roma tomatoes for 2 minutes. Once cooled, peel the skin, dice the flesh and strain
  2. Dice onion, Chinese celery, and half of the olives into similar sizes. Finely chop the garlic. (You can use a food processor as well)
  3. Slice the remaining olives into halves. Set aside for dumpling wrapping.
  4. In a mixing bowl, add ground beef, garlic, cumin, salt, soy sauce and fish sauce, as well as the diced onion, Chinese celery, olives and tomatoes. Mix the ingredients well until everything sticks together into meatball/dough-like texture.
  5. Grab a dumpling wrapper, scoop roughly a tablespoon of meat mixture and place it in the centre of the wrapper (make sure there’s at least 1cm of room all around for sealing, you can reduce the size of the filling if you find it too difficult to close). Use one finger to dab a little bit of water, and run it along the inside edge of half of the dumpling wrapper (it works like glue). Close off the dumpling and use your finger (not the wet one) to pinch the edge to seal the dumpling. Try to keep the outside of the dumpling dry, or it will get very sticky. You can dust some flour to keep them from sticking to anything else. Place the dumplings on a parchment paper-lined tray so they don’t stick to the tray.

To boil the dumplings: Drop the dumplings into a pot of running boiling water. Cook until they are all plump and float to the top. Should take about 5 minutes.

To pan-fry the dumplings: Gently place the dumplings bottom-side down on a hot oiled pan, on medium heat. Leave a bit of space between each dumpling but do fill up the pan. Do not move the dumplings until the bottom turns golden brown (approximately 5 minutes), then add some water to about half the height of the dumpling filling, close the lid, and the water should be boiling immediately, steaming the dumplings. Approximately 5-7min later, or when the dumpling wrapper turned from white to slightly translucent, open the lid, turn up the heat to medium high and let the rest of the water evaporate and the bottom of the dumplings to crisp up again. Gently unstick the dumplings from the pan into a plate with a thin silicone spatula, avoid breaking the skin.