Ingredients

Directions

1. Combine green onions, coriander, gingerroot, garlic, salt, white pepper, Szechwan peppercorns and 3 tbsp (45 mL) water in a large bowl. Gently mix in ground beef with a fork until thoroughly combined. 2. Working with a few at a time, place wrappers on a work surface. Spoon about 1 tbsp (15 mL) filling into centre of each wrapper. Dip your finger in water and wet the surrounding border of the dumpling wrapper with your finger. Carefully fold the dumpling into a half-moon shape, then pinch and pleat the edges to seal both sides firmly together. Make sure that there are no gaps in the edges. Place dumplings on a baking sheet while repeating the process until all the filling mixture is gone. 3. Poach dumplings in batches of about 10 at a time in a large pot of boiling water for about 5 minutes or until tender and filling is thoroughly cooked to 160°F (71°C). As they are cooked, remove from water with a large sieve or slotted spoon and transfer to warmed serving bowls. 4. To serve: Spoon chili oil over dumplings and sprinkle with peanuts, coriander, Szechwan peppercorns and sesame seeds, if desired.

Cuts Used in This Recipe

Ground Beef

Poached Coriander-Seasoned Ground Beef Dumplings with Chili Oil

Ingredients

Directions

Cuts Used in This Recipe

Extra Lean Ground Beef Sirloin

Extra Lean Ground Beef (10% Max. fat)

Beef Trimmings 90% Lean