Veal Dumplings

Course : Chinese
Serves: 1
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1 pound veal shoulder -- ground
5 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon corn oil
1 pound fresh spinach -- washed, stemmed
1/2 cup shallots -- white part only
1/2 cup fresh basil or cilantro
1 tablespoon ginger root -- minced

Preparation / Directions:

In wok, heat oil and add spinach and cover. Cook over medium heat for 2 minutes or until spinach is wilted. Remove spinach and drain off any excess liquid. When cool, chop spinach and set aside. In a large glass bowl, combine veal, shallots, soy sauce, sesame oil, scallions, basil or cilantro leaves and ginger. Add the chopped spinach. Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe. Or buy dumpling or wan ton skins. Place about 1-2 teaspoons of filling in the center of each dumpling. Make half-moon or triangle pouches and seal the edges with egg wash. If using the square wrappers, you can make the dumplings fancier by folding the corners of the triangle pouch in on the same side. Hold corners in place with a little egg wash. This makes dumpling look a little like a flower. Bring a large pot of water to boil. Add about 1/3 of the dumplings at a time to the boiling water. Cook until the dumplings rise and float. Remove from water. Makes about 50 dumplings. Fry in oil until outside is lightly browned. Serve with favorite dipping sauces.

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