Pan-Fried “Beef” and Enoki Mushroom Dumplings

Difficulty: Easy-Medium

Makes 16

Since making my first dumplings a month or so ago, I’ve been itching to make more. I decided to bung a mock meat in this batch as well as pan-frying instead of steaming. You’re more than welcome to steam them if you’d like though and they’re not going to be any less delish.

Ingredients

• 16 dumpling wrappers
• 1/2 cup beef style chunks
• 1/4 bunch enoki mushrooms
• 1/4 red onion
• Handful of continental parsley
• Oil for frying
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce

Method

1. Cut the beef style chunks, mushrooms, onion, and parsley into itty bitty pieces and place in a bowl.
2. Lay out the dumpling wrappers on a flat surface.
3. Wet the edges of each dumpling wrapper with water before adding a tablespoon of mixture to the middle of the wrapper.
4. Fold the wrapper over so the edges meet and pinch gently before making little pleats to seal the dumplings.
5. Heat the oil in a frypan before laying the dumplings gently in the pan.
6. Cook until lightly golden on one side before turning.
7. Serve hot with a mixture of hoisin and soy sauce.