Curried Beef Dumplings

Ingredients

Contains: egg, wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 pound lean (90%) ground beef sirloin
• 1 teaspoon grated fresh ginger
• 1-2 garlic cloves, finely minced
• 1 tablespoon yellow curry powder
• 1 tablespoon soy sauce
• 1 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon dark sesame oil
• 2 large eggs, divided
• 1 red bell pepper, finely diced
• 1 stalk green onion, finely chopped
• cooking oil, for pan frying
• 40 round wonton wrappers or round dumpling wrappers (about 3-1/2-inch diameter)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, combine the ground beef, grated ginger, minced garlic, curry powder, soy sauce, cornstarch, kosher salt and dark sesame oil. Lightly beat one of the eggs and stir it into the mixture until evenly combined.

2. Stir the finely diced red bell pepper and chopped green onion into the beef mixture. Cover and refrigerate for 30 minutes to firm up the filling.

3. Beat the remaining egg in a small dish. Place about 1 heaping teaspoon of filling in the center of each wrapper, brush the edges with the beaten egg, then fold and pinch closed into a half-moon, pressing out air. Keep finished dumplings covered.

4. Heat a thin layer of cooking oil in a large nonstick skillet over medium-high heat. Arrange the dumplings flat side down in a single layer and cook for 2 minutes until the bottoms are golden.

5. Add a splash of water to the pan, immediately cover, and reduce heat to medium. Steam for 6 to 8 minutes until the filling is cooked through and the thickest part of the beef reaches 160°F (71°C).

6. Uncover the skillet and cook for 1 to 2 minutes more until the water has evaporated and the bottoms are crisp. Serve hot.